Cheesy Cabbage Pie

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.

Growing up in a Russian/Ukrainian household I learned that cabbage and simple vegetables are actually incredibly delicious. Recipes made with produce like cabbage, potatoes, and carrots, are also easy to make from scratch. Add ground meats of choice, some rice and you have a one-pot meal ready in minutes. 

Cabbage is widely popular across the world, it’s budget-friendly, easy, and cheap to make. What not to like about it? It’s also a great source of good-for-you nutrients - it’s has plenty of vitamin c, helps to keep your gut healthy, and reduces inflammation.

It has become a super veggie that helps to ‘’cleanse’’ your body of toxins. And there are a ton of recipes you can make with it. From our Fried Cabbage And Bacon, Unstuffed Cabbage Rolls to Cabbage And Cucumber Salad - all of these are sure to please every picky eater.

There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

Jump to:

• Ingredients
• Instructions
• Tips
• Serving Suggestions
• Freezing And Storing Instructions
• Easy Cabbage Recipes
• Cheesy Cabbage Pie

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

This cabbage pie isn’t actually a pie. I’d say it is more of a breakfast casserole or strata, vegetable frittata, quiche, Spanish tortilla, or a thick pancake. Call it whatever you like, but we like to serve this as a side dish or as a healthy breakfast bake with a good old dollop of sour cream.

The ingredients used for this one pot cabbage casserole are all your kitchen staples plus a couple of extras.

• Eggs - at room temperature for easy binding. Eggs in this recipe are what hold up the pie together. 

• Yogurt and mayo - for low fat version you can simply use only non fat yogurt instead of mayo. Taste will be slightly different.

• Cabbage - regular green cabbage. If you have old green cabbage laying around in your kitchen, its time to make a cabbage pie. I don’t recommend purple/red cabbage as it will dye all your pie purple thanks to its bright color. The flavor is also different.

• Gluten-free flour - I like to use my go-to flours (King’s Arthur Measure for Measure, Bobs Red Mill 1-to-1 or Schar Mix C or Universal) but single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder or food processor), tapioca, cassava flour. I haven’t tried this pie without any flour at all but in theory, it can be done if you use plenty of cheese )in addition) which would also work as a binding ingredient along with the eggs. 

• Mozzarella Cheese - melty cheese is great and mozzarella is the winner here. My next up are Mexican blend cheeses, cheddar, and gouda and I also like to add a couple of tablespoons of feta cheese crumbled for an extra salty savory flavor boost.

Instructions

Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.

In a medium mixing bowl, add eggs, yogurt, and mayonnaise and whisk until blended. Set aside. 

In a large mixing bowl combine together flour, black pepper, baking powder, corn starch. Whisk the flour mixture into the batter until smooth. 

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 seasoning well. 

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 is golden brown and the cabbage pie has set. 

Remove from the oven and let set for 15 minutes before cutting into slices.

Garnish the cabbage cheese bake with parsley and serve with yogurt or sour cream. 

Tips

• It has great texture - Soft on the inside and crispy on the outside. This cabbage casserole 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. 

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.

• 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!

• Favorite add-ons - for more bulk you can add ground sausage, ground meats, or poultry. Brown this in a skillet before mixing it in the cabbage pie batter. For more all-veggie versions - mushrooms and shredded carrot work well but things like spinach (fresh not frozen), green beans, broccoli, and peas would add even more nutrition. 

• Try adding more flavor by using my homemade celery salt seasoning.

Serving Suggestions

This cabbage pie is incredibly versatile. Depending on the occasion we serve this for breakfast, veggie dinner, or a part of a side dish instead of bread. 

The best thing about this pie is that it’s great to  enjoy at any temperature - hot or cold. 

Serve it with:

• Curried Chickpea Burgers - for all vegetarian dinner
• Pork and Beef Meatballs - classic
• Instant Pot Vegetable Beef Soup - or favorite way is to serve the cabbage pie saw with breakfast followed by hearty soups.
• Pasta Fagioli Soup 
• Vegan Pumpkin Soup

Freezing And Storing Instructions

Store this cabbage bake in ana right container for 3-4 days in the fridge. It tastes great both cold and warm but for reheating I like to use air fryer, oven or microwave.

For freezing, yes you can freeze this right after baking for up to 2-3 months. Let thaw to room temperature before reheating.

Easy Cabbage Recipes

ALL recipes.

These are some of our very favorite cabbage recipes, for all cabbage recipes type the word ‘’cabbage’’ into the search.

If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes).

I hope you'll enjoy this Cabbage pie recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!

Thank you for reading,

Love,

Julia

This recipe has been inspired from here.