Savory Cabbage Pie with Yogurt Crust

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Savory Cabbage Pie is a delicious, rustic dish that transforms humble ingredients like cabbage, onion, and carrots into a golden, fragrant bake with a buttery crust and soft, creamy filling. Perfect for brunch, dinner, or as a make-ahead meal, this pie is hearty yet light, flavorful yet simple, and flexible enough to be customized with your favorite vegetables or cheese. The yogurt-based crust is tender and slightly tangy, pairing beautifully with the savory, herb-infused cabbage filling.

Preparation, Cook, and Total Times

This cabbage pie comes together in manageable stages—prepping the dough, cooking the filling, and baking until golden brown.

Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes (plus chilling time)

Yield

Serves 4–6 people as a main or 6–8 as a side.

Cuisine

This dish draws inspiration from Eastern European and Mediterranean peasant cooking, where cabbage is a staple and pies are filled with seasonal vegetables. It’s similar to Balkan burek or Russian kulebyaka but simplified and lighter.

Ingredients

For the Filling:

  • 300 g (2/3 lb) cabbage, thinly sliced

  • 1–2 tablespoons oil (for frying)

  • 1 tablespoon butter

  • 1 medium onion, chopped

  • 1 carrot, grated

  • Salt, to taste

  • Black pepper, to taste

  • A few sprigs of fresh dill, finely chopped

  • A handful of grated cheese (any mild melting cheese)

  • 2 eggs

For the Dough:

  • 200 g (7 oz) all-purpose flour

  • 60 g (2 oz) olive oil

  • 100 g (3 oz) yogurt or sour cream

  • 1/4 teaspoon baking powder

  • A pinch of salt

Step-by-Step Cooking Directions

1. Prepare the Dough

  1. Combine flour and baking powder in a large bowl.

  2. Add salt, olive oil, and yogurt (or sour cream).

  3. Mix until a soft dough forms. Use your hands or a wooden spoon.

  4. Knead gently on a floured surface for 1–2 minutes.

  5. Wrap the dough in plastic wrap or cover with a towel.

  6. Chill in the refrigerator for 15 minutes while you prepare the filling.

2. Cook the Filling

  1. Heat oil and butter in a large skillet over medium heat.

  2. Sauté chopped onion for 3–4 minutes until translucent.

  3. Add sliced cabbage and cook, stirring often, for about 8–10 minutes until softened and lightly golden.

  4. Add grated carrot and cook for 3 more minutes.

  5. Season with salt and pepper to taste.

  6. Remove from heat and let the mixture cool slightly.

  7. Stir in chopped dill for freshness.

  8. Add grated cheese and mix well.

  9. Crack in the eggs, stir to combine. The residual heat should gently thicken the mixture without scrambling the eggs.

3. Assemble the Pie

  1. Preheat the oven to 180°C (350°F).

  2. Grease a pie pan or small baking tray.

  3. Roll out the chilled dough to fit your baking pan. The dough should be about 1/4 inch thick.

  4. Press the dough into the pan and trim the edges if necessary.

  5. Spoon the cabbage filling evenly over the base.

  6. Smooth the top with the back of a spoon.

  7. Sprinkle with additional cheese if desired.

4. Bake

  1. Bake the pie in the preheated oven for 25 minutes or until the top is golden and the filling is set.

  2. Remove from oven and let cool for 5–10 minutes.

  3. Slice and serve warm or at room temperature.

Nutritional Information (Per Slice – Approximate)

  • Calories: 280

  • Protein: 8g

  • Fat: 15g

  • Carbohydrates: 25g

  • Fiber: 3g

  • Sugar: 4g

  • Sodium: 280mg

  • Calcium: 120mg

The Origins and Popularity of the Recipe

Cabbage pies are beloved throughout Eastern Europe, especially in countries like Poland, Russia, Ukraine, and Serbia. In traditional homes, cabbage was often the star of winter meals because it was affordable and stored well. Recipes varied by region, sometimes using yeast-based doughs or phyllo layers. The use of yogurt or sour cream in the dough is more Mediterranean, bringing tang and tenderness.

Modern cabbage pie recipes like this one simplify the method, making them more accessible for everyday cooks. With its rich flavor, satisfying texture, and nourishing ingredients, this pie has become a favorite across cuisines.

Reasons Why You’ll Love the Recipe

  • Budget-friendly and uses simple, everyday ingredients

  • A unique way to enjoy cabbage, even for those who don’t usually love it

  • Customizable with herbs, spices, and cheese

  • No yeast or long proofing time needed for the dough

  • Versatile: works as a main, side, or snack

  • Easy to prepare ahead for meal planning or entertaining

  • Naturally vegetarian and satisfying

  • Great warm or cold

Health Benefits

This cabbage pie is not only comforting—it’s full of nourishing ingredients:

  • Cabbage is high in fiber, vitamin K, and antioxidants

  • Carrots add vitamin A and natural sweetness

  • Onions and dill offer anti-inflammatory properties

  • Eggs provide protein and essential nutrients

  • Yogurt-based dough adds gut-friendly probiotics (especially if using sour cream)

  • Olive oil contains heart-healthy fats

The result is a balanced dish that’s hearty but not heavy.

Serving Suggestions

  • Serve warm with a side salad of tomatoes and cucumbers

  • Pair with a bowl of soup (potato, lentil, or beet)

  • Offer as a brunch option with boiled eggs or a yogurt dip

  • Cut into squares for lunchbox or picnic snacks

  • Serve with sour cream or garlic sauce on the side

  • Sprinkle with fresh herbs like parsley or green onion before serving

Cooking Tips

  • Don’t overcook the cabbage—it should be soft but not mushy

  • Let the filling cool slightly before adding eggs to avoid curdling

  • Use a mix of cheeses for more complex flavor

  • Chilling the dough makes it easier to roll and handle

  • Add a pinch of nutmeg or paprika to the filling for warmth

  • If the top browns too quickly, tent with foil halfway through baking

Variations to Try

  • Add sautéed mushrooms to the cabbage mix

  • Use feta cheese and parsley for a Greek-style pie

  • Replace carrot with grated zucchini (squeeze out the water)

  • Make a double crust version with dough on top and bottom

  • Swap dill for thyme, chives, or tarragon

  • Add a spoonful of mustard or horseradish to the filling for extra zing

  • Use puff pastry for a flakier, more indulgent version

Conclusion

Savory Cabbage Pie is the kind of comforting, nourishing dish that brings together simplicity and flavor in the best possible way. From the tender, yogurt-enriched crust to the creamy, herby cabbage filling, each bite is a blend of old-world tradition and modern kitchen ease. Whether you’re cooking on a budget, seeking meatless meals, or just want something warm and homemade, this cabbage pie will quickly become a household favorite.

FAQ

1. Can I make this pie ahead of time?
Yes! Assemble and store in the fridge overnight, then bake fresh the next day.

2. Can I freeze cabbage pie?
Yes. Let it cool completely, then wrap tightly and freeze. Reheat in the oven until warm.

3. Can I use red cabbage?
You can, but it will alter the color and flavor slightly. It’s a fun twist!

4. What cheese works best?
Any mild cheese like mozzarella, gouda, cheddar, or feta works beautifully.

5. Can I make it dairy-free?
Yes. Use dairy-free yogurt and cheese alternatives, and substitute butter with oil.

6. How long does it stay fresh?
It will last up to 3 days in the refrigerator, covered.

7. What if I don’t have dill?
Try parsley, thyme, or green onions as a substitute.

8. Can I use whole wheat flour?
Yes. It will give the crust a nuttier flavor and add fiber.

9. Is this pie suitable for children?
Definitely! It’s mild, cheesy, and veggie-packed—great for kids.

10. Can I serve it cold?
Yes. It tastes great at room temperature and even cold from the fridge.

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