This ultra-cheesy cabbage pie casserole is bursting with rich flavor. We like to serve our Russian savory pie with sour cream or fresh parsley.

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Cabbage Pie

Cabbage is my favorite ingredient; I love making recipes with cabbage for dinner, lunch, and breakfast, such as this pie or pancakes.

Our favorite cabbage recipes include fried cabbage, unstuffed cabbage rolls to old fashioned cabbage casserole.

Ingredients For Cabbage Pie

Eggs: at room temperature for easy binding.
Yogurt and mayo: use only nonfat yogurt without mayo for a low-fat version. It's still great, but the taste will be slightly different.
Cabbage filling: regular green cabbage.
Gf flour (or regular all-purpose flour): I like to use my go-to flour (King's Arthur, Bob's Red Mill 1-to-1, Schar Mix C, or Universal).
Mozzarella Cheese - melty cheese is great and mozzarella is the winner here.

📋 You can find the full ingredient list in the Recipe Card below the article.

Tips For The Best Cabbage Pie

Pie or casserole? I would say it's more of a breakfast casserole or strata, vegetable frittata, quiche, Spanish tortilla, or a thick pancake.
More flavor - Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, celery salt seasoning or carrots.
Dairy free - I like to use vegan mayonnaise, soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's as thick as sour cream or creme fraiche.
Favorite add-ons - for more bulk, add ground sausage, ground beef, ground turkey or chicken. Brown this in a skillet before adding to the batter.
Veggie boost - mushrooms and shredded carrots work well but things like spinach (fresh not frozen), green beans, bell peppers, broccoli, and peas would add even more nutrition.

How To Make Cabbage Pie Step by Step

Prep. Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish or tart pan with butter or neutral cooking oil spray (I use olive oil).
Wet ingredients. Add eggs, yogurt, and mayonnaise in a medium mixing bowl and whisk until blended. Set aside.
Dry ingredients. Combine flour, black pepper, baking powder, and corn starch in a large bowl. Whisk the flour mixture into the batter until smooth.
Prepare the cabbage mixture. In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well. Here, you can add more seasonings if you like.
Assemble. Layer the cabbage evenly across the baking dish. Pour in the batter.
Bake. Sprinkle grated mozzarella cheese on top of the filling. Bake in preheated oven for about 35-40 minutes or until the top is golden brown and the cabbage pie has set.
Optional add-on: in this step, you can choose to garnish your easy cabbage casserole with black & white sesame seeds!
Let the pie cool. Remove from the oven and let set for 15 minutes before cutting into slices.
Garnish the cabbage casserole with parsley and serve with yogurt or sour cream.

Julia's Tip

The best thing about this pie is that it's great to enjoy at any temperature - hot or cold. Reheat, serve it for breakfast or as a side dish instead of bread.

Storing Leftovers

To Store. Store for 3-4 days, refrigerated. I use these glass meal prep containers to store leftovers - they keep everything fresh for days.
To Reheat. I like to use air fryer, oven or microwave (the texture may become soggy here).
To Freeze. Freeze baked casserole for 2-3 months. Let thaw to room temperature before reheating.

Julia's Tip

Slice the cabbage thinly, just like you would for a coleslaw. Small and thin slices are ideal for the casserole to cook through. It will also be easier to cut it into even slices.

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Cabbage Pie (Savory and Delicious!)

4.93 from 94 votes

This is one of the best cabbage meals you'll ever have. Ultra cheesy cabbage pie is bursting with rich flavor. It is made using simple ingredients like shredded cabbage, mozzarella cheese, and eggs. We like to serve this cabbage casserole with sour cream or greek yogurt and some freshly chopped parsley.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Resting Time 15

Total Time 1 5

Servings: 6 slices

Course: Breakfast, Main Course

Cuisine: Russian, Ukranian

Calories: 300

Ingredients Method Nutrition Video Notes

Ingredients

4 large eggs
¼ cup plain low-fat greek yogurt
¼ cup mayonnaise I used vegan mayonnaise
¼ cup flour gluten free blend or regular all purpose, see notes
1 teaspoon baking powder gluten-free if neccessary
1 teaspoon cornstarch
1 pound cabbage about 6 cups thinly sliced
1 teaspoon salt or to taste
Pinch of black pepper
1 ⅓ cup mozzarella cheese grated
Butter for greasing the baking dish
Freshly chopped parsley for garnish

Method

Preheat oven to 375 degrees Fahrenheit and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.
Butter for greasing the baking dish
In a medium mixing bowl, add eggs, yogurt, and mayo and whisk until blended. Set aside.
4 large eggs, ¼ cup plain low-fat greek yogurt, ¼ cup mayonnaise
In a large mixing bowl combine flour, black pepper, baking powder, and corn starch. Whisk flour mixture into the batter until smooth.
¼ cup flour, 1 teaspoon cornstarch, Pinch of black pepper, 1 teaspoon baking powder
In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
1 teaspoon salt or to taste, 1 pound cabbage
Layer the cabbage evenly across the baking dish. Pour in the batter.
Sprinkle grated mozzarella cheese on top and bake for about 35-40 minutes or until the top I golden brown and the cabbage pie has set.
1 ⅓ cup mozzarella cheese
Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsley and serve with yogurt or sour cream.
Freshly chopped parsley for garnish

Nutrition

Calories: 300kcalCarbohydrates: 11gProtein: 17gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 142mgSodium: 602mgPotassium: 171mgFiber: 2gSugar: 3gVitamin A: 251IUVitamin C: 28mgCalcium: 138mgIron: 1mg

Video

Notes

Flour - I like to use King's Arthur Measure Measure for Measure, Schar Universal, or Mix C Bob's Red Mill 1 to 1 with xantham gum is preferred, but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder), tapioca, or cassava flour will work just fine.
This cabbage pie can also be dairy-free - use vegan mayonnaise (it's quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy-free, you already know that and are used to it. We make it with soy products too!
Slice the cabbage quite thin, just like you would for a coleslaw. We can't work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
It has a great texture - soft on the inside and crispy on the outside. This cabbage casserole's flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole.