Cabbage Pie

Showcasing my Ukrainian roots with a good-old cabbage pie recipe with sour cream dill sauce. Made in a skillet, this casserole-like dish is budget-friendly, healthy and easy to make and can be served as a main or a side dish. Gluten-free, vegetarian, low-carb friendly.


Cabbage Pie (With Sour Cream Dill Sauce)
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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make |💡Recipe Tips |👨‍🍳 Nutrition Notes | 📝 Go To Full Recipe | More Cabbage Recipes


What Is A Cabbage Pie?

A cabbage pie is an Eastern European recipe made with shredded cabbage, eggs and flour (often other fillings can be used), which are tossed and pressed into a pancake-like shape in a skillet and cooked on both sides until golden brown. It’s similar to a cabbage casserole.

It has a great texture: softened cabbage on the inside and crispy crust on the outside. The flavour is very nice yet mild and you can give it more punch with herbs, spices, cheese, capers, olives or sun-dried tomatoes. It reminds me of a Spanish tortilla.

There are some cabbage pie recipes that use a pastry on the outside but this one is the very easy skillet or frying pan version, which is also much healthier.

I love serving it with regular sour cream or Greek yoghurt or you can make my creamy dill sauce. This can also be a dairy-free, mayonnaise-based aioli.

If you have leftover cabbage and need the inspiration to use it, make sure to try this delicious cabbage pie!

Cabbage Pie With Sour Cream Dill Sauce
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Cabbage Pie Ingredients

This recipe for cabbage pie is very simple and budget-friendly. You might have most of the ingredients on hand already. Find full measurements in the recipe card below.

  • Cabbage – regular, white/green cabbage is traditionally used in this recipe. You will need about half a kilo (1 pound), which is usually half of a medium cabbage head.
  • Eggs – help to bind the shredded cabbage filling. I haven’t tried making an egg-free version.
  • Flour – I use store-bought gluten-free flour (1:1 ratio to regular flour) but you could try tapioca/cassava flour for a grain-free version. I think that if you use finely grated cheese, you could potentially get away with no flour if you want to make a keto-friendly version of his pie (although haven’t tried this yet!)
  • Onions – you can use green onions or finely chopped yellow/white onion. Chopped leeks might also be nice here.
  • Other bits – Dijon mustard, salt, pepper, and baking powder.
  • For the sauce – fresh dill, sour cream and mayonnaise are whisked together.

How To Make Cabbage Pie

  • Step 1. Shred the cabbage thinly and chop the onions. With the cabbage, I recommend cutting the longer pieces in halves once shredded, so run the knife across the shredded pieces to make them a bit shorter. Makes it easier to cut the pie once it is cooked.
  • Step 2. Add cabbage and onions to a large bowl.
Green onion and cabbage pie
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  • Step 3. In a separate bowl, whisk the eggs with mustard, salt and pepper. Pour over the cabbage and toss through to incorporate.
  • Step 4. Sprinkle with flour and baking powder and toss through to combine.
  • Step 5. In a large skillet/frying pan (about 9-10-inches ideally), heat about 2 tablespoons of olive oil over medium heat. Transfer the cabbage mixture into the pan and spread evenly, patting it down with a spatula. Then turn down to low-medium heat. Cover the pan with a lid or some foil and cook for about 15 minutes, until you get a golden-brown crust on the bottom.
  • Step 6. Use a spatula to make sure the cabbage pancake (pie) is loose enough to remove from the pan.  Put a large plate or a chopping board over the pan and flip it upside down. Add another tablespoon or two of oil into the pan and swirl it around.
  • Then slide the cabbage pie back into the pan uncooked side down. Cook for 10-15 minutes uncovered to form a golden crust on the other side. If using cheese, sprinkle it all over the top once you flip the pie and let it melt into the crust. 
  • Step 7. Let it cool slightly before serving and cutting. Garnish with chopped green onions or dill and a side of dill sauce.
  • Step 8. To make the dill sauce, simply combine and whisk the ingredients in a bowl. Serve a dollop of dill cream over the sliced cabbage pie. 
Recipe for cabbage pie made in a skillet
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Serve the shrimp on a platter or a wooden board with the sauce, some of it drizzled over. Garnish with some herbs (cilantro/coriander or chopped green onions). Or, you can assemble grilled shrimp bowls.

Tips For Making Skillet Cabbage Pie

  • Make sure the cabbage is shredded quite thinly. The longer strips of cabbage should be cut in halves. This will make the pie easier to cut and will ensure the cabbage is cooked through well. 
  • The cabbage is cooked in a medium-large skillet or frying pan. The thickness of the pie will depend on the size of the pan. If the pan is too small, the pie will be too thick/tall and might not cook through on the inside, so go for a medium pan or skillet. 
  • While you don’t need as much oil for cooking this cabbage pie as you would for a potato tortilla, you still need a little fat to prevent the pie from burning and to give it the best crispy crust. If it starts to get a little dry through cooking, drizzle a little more oil around the edges and swirl the pan around.
  • You can fill the pie with all kinds of vegetables, meats, sausages, shredded chicken and mushrooms. Sometimes I add shredded carrot or sweet potato, grated cheese or feta.
Easy Healthy Cabbage Pie
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Nutrition Notes

This Spanish cauliflower rice dish is high in protein and fibre, satiating yet not heavy, and balanced in most essential nutrients. In fact, I would call it nutrient-dense, especially high in B-vitamins, magnesium, zinc, iron, and antioxidant-potent vitamins C and E. It’s grain-free, gluten-free, low-carb, paleo, and Whole30 friendly.

Nutrition Macros Per Serving: 499 calories, 19.9 g total carbs, 6.1 g fibre (13.8 g net carbs), 38.4 g protein, 28.7 g fat.

More Cabbage Recipes

Full Recipe For Cabbage Pie

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

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Cabbage Pie Recipe
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Cabbage Pie Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Irena Macri
Servings: 6 servings
Course: Main
Cuisine: Ukrainian/Russian
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5 from 3 votes
Calories: 214kcal
Looking to add more vegetables to your diet? Try this easy skillet cabbage pie served with creamy dill sauce. This Ukrainian and Eastern European gluten-free, vegetarian and healthy recipe can be served as a main, side dish or enjoyed as a snack.

Ingredients 

  • ½ medium cabbage shredded finely (core out, about 400-500 g or 1 lb. of cabbage)
  • 3 green onions chopped (greens and white parts)
  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • cup gluten-free flour or regular flour
  • 1 teaspoon baking powder
  • 3-4 tablespoons olive oil for cooking
  • Optional: ½ cup grated cheese Cheddar, Mozzarella, etc

For dill sauce

  • cup light sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped dill
  • A pinch of salt & pepper

Instructions

  • Shred the cabbage thinly and chop the onions. Add to a large bowl.
  • With the cabbage, I recommend cutting the longer pieces in halves once shredded by running the knife across the shredded pieces so they are a bit shorter. This makes it easier to cut the pie later.
  • In a separate bowl, whisk the eggs with mustard, salt, and pepper. Pour over the cabbage and toss through to incorporate.
  • Sprinkle with flour and baking powder and toss through to combine.
  • In a large skillet/frying pan (about 9-10-inches ideally), heat about 2 tablespoons of olive oil over medium heat. Transfer the cabbage mixture into the pan and spread evenly, patting it down with a spatula. Turn the heat to low-medium. Cover the pan with a lid or some foil and cook for about 15 minutes until you get a golden-brown crust on the bottom.
  • Use a spatula to make sure the cabbage pancake (pie) is loose enough to remove from the pan. 
  • Put a large plate or a chopping board over the pan and flip it upside down. Add another tablespoon of oil into the pan and swirl it around. Then slide the cabbage pie back into the pan uncooked side down. Cook for 10-15 minutes uncovered to form a golden crust on the other side. If using cheese, sprinkle it all over the top once you flip the pie and let it melt into the crust. 
  • Let it cool slightly before serving and cutting. Garnish with chopped green onions or dill and a side of dill sauce.
  • To make the dill sauce, simply combine and whisk the ingredients in a bowl. Serve a dollop of dill cream over the sliced cabbage pie. 

Notes

Nutritional information provided is for the recipe made without cheese.

Nutrition

Calories: 214kcal | Carbohydrates: 16g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 576mg | Potassium: 215mg | Fiber: 4g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 29mg | Calcium: 118mg | Iron: 2mg
Keywords: skillet recipes, Cabbage Recipes, Cabbage Casserole, Cabbage Pie Recipe, Vegetable Recipes
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Comments

7 Comments
  1. Made this cabbage pie for lunch today, quick to cook and absolutely delicious. My husband loves cabbage. As we were given homemade chilli sauce we used a small drop instead of making the recommended dressing. Next time I will try the yogurt snd dill. Thanks for a great recipe, eill definitely include this one in our regular rotation.

    1. Thanks, Margaret. Chilli sauce would be great as well. It’s actually really nice to have the dill sauce WITH a drop or two of chili as well 😉

  2. 5 stars
    I love this recipe! So easy to make and a real “what’s in the fridge” kind of meal – I literally didn’t have to shop at all! Super tasty and “low carb enough” for a vego like myself.

  3. I’m wondering why there are references to other dishes in the body of this page. For example shrimp are mentioned under the photo of the cabbage pie and above the nutritional facts another recipe is referred to. “This Spanish cauliflower rice dish is high in protein and fibre, satiating yet not heavy, and balanced in most essential nutrients. In fact, I would call it nutrient-dense, especially high in B-vitamins, magnesium, zinc, iron, and antioxidant-potent vitamins C and E. It’s grain-free, gluten-free, low-carb, paleo, and Whole30 friendly.” It makes me doubt whether the nutritional information is for the cabbage dish or the cauliflower rice dish

  4. 5 stars
    Fabulous on many levels! Added shredded chicken, carrots, paprika and topped with goat cheese. Delicious!

  5. sounds great but it claims to be whole30 compliant. Gluten free flour is not allowed on the whole30 plan

    1. Hi Dee, I call it Whole30 friendly, rather compliant. You can adapt the recipe by using Whole30 flour options like cassava, tapioca, and coconut flour. You should certainly avoid it if unsure or if you don’t want to experiment with other ingredients.

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