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.
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Recipe Card
Cabbage Pie (Savory and Delicious!)
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.
Ingredients
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
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.
Tried this recipe?
Let us know how it was!This recipe has been inspired from here.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Mark G
I followed the recipe and added 1 tomato cut in a small dice and some Herbs de Provence and red pepper flakes. My wife, who doesn't usually like cabbage recipes, loved this!
Julia
I love these herbs, will try this add on next time too, thanks for commenting!
Noor
Just gave this recipe a try—not quite what I expected, but not bad either! I have a hard time sticking to recipes, so I made a few tweaks.
For the cheese, I used a mix of old cheddar and mozzarella, then added a final sprinkle of pecorino I had leftover. For the filling, I mixed ground chicken into the cabbage and threw in shredded carrots, jalapeños, paprika, garlic, and a few other spices. I also tried reducing the cabbage’s water content by mixing it with salt and sugar, then rinsing it off before baking, hoping it would help with the overall texture.
As for mistakes, I probably used more cabbage than the recipe suggested, and my slices were a bit on the thick side—slicing cabbage thinly is not my strong suit. I may have also gone a little overboard with the cheese on top, which might’ve kept some of the moisture in.
The end result? Not mushy at all—cabbage stayed crunchy! But cutting it into cake-like slices wasn’t happening; the filling didn’t hold together. It’s not the prettiest or most cohesive dish, but it tastes surprisingly good. So overall, I’d call it a success.
Julia
Hi Noor, yes the trick is to cut the cabbage thinly, then the slices will look more unfiorm. And you have to wait until it cools to cut the whole thing. Hope it helps!
RJ Miller
i saw julia's tip on slicing the cabbage thin. makes sense. easier to eat that way and probably cooks better. never thought about it like that for a casserole.
Trixie L.
Just tried this baked cabbage casserole recipe, and it was a hit at home! Love how easy and versatile it is. We had it hot for dinner and I'm planning to serve the leftovers cold for lunch. Thanks for the tip, Julia! It's always nice to find a recipe that's great at any temperature.
Brian
Very tasty. I made it twice because I like to tinker. Your recipe was great but for the second I added caraway seeds when massaging the cabbage with salt, like making sauerkraut, Then I sauted thinly sliced onions with a pinch of red pepper flakes. I did not want to make it too spicy and added it to the cabbage. Finally I swapped the mozzarella for a combination of parm and cheddar. I am happy with both results. Plus the combinations are endless. This is definitely going into the rotation.
Julia | The Yummy Bowl
agree, just like with almost any recipe, you can always customize it to your liking! glad you liked it!
Gloria
This is absolutely yummy! When I started preparing it, I realized I did not have flour in the pantry, and I couldn’t go back to the store, so I added bread crumbs instead and it turned out delicious. Thank you for the recipe
Julia | The Yummy Bowl
glad it worked with this substitution! Thank you for sharing your tip!
TARA
Not crazy about the cabbage pie. it needed shallpts, bacon, and anything to add flavor. We theew the leftover pie out.
Julia | The Yummy Bowl
thank you for your feedback!
CHRISTY LEMANSKI
We USSR peeps (Republic of Georgia) love our cabbage!!! I added a bunch of halved cherry tomatoes.YUMMMMMMM!!! Thinking possibly some halved Brussels Sprouts next time....ooooo, maybe Asparagus too
Julia | The Yummy Bowl
oh sounds delicious, I love your ideas!
Loretta Simmons
Hi, just wanted to check in to see if I should cook the cabbage first.
Julia | The Yummy Bowl
No, it is not needed in this recipe. And reserve enough time to complete step 4.
Debra McCracken
The recipe says I teaspoon powder, instructions says 1/2 same with salt, also talking about cabbage absorbing seasoning what seasoning, pls clarify????.
Julia | The Yummy Bowl
Hi Debra, my instructions were not clear in the recipe card. I have adjusted them now. The seasoning I meant, the salt.
Nadita
Hello Julia, this looks like a great recipe and I can't wait to try it! I am just wondering if the mayonnaise is really necessary; can you substitute it for something else or can you skip it altogether? I don't really like cooking with mayo and I see that the cholesterol content in the dish is quite high so that might be a way to reduce it. Thank you!
Julia | The Yummy Bowl
Good point Nadita. If you can find vegan mayonnaise, that should have less calories and is a little healthier than regular one. Thats what I like to use. For a healthier option you could try substituting it with thick Greek yogurt or low fat yogurt but I haven't used them in this recipe so the texture may turn out different.
Renee
This is absolutely delicious! I made it early in the morning and actually had it for breakfast haha
Julia | The Yummy Bowl
Yes it's a great snack during the day too! Tasted delicious warm or cold 🙂
Jillian
I LOVE cabbage and can't wait to try this. Can it be made with regular flour?
Julia | The Yummy Bowl
Yes!
Risa
Great recipe! I added crumbled turkey, sliced onion and shredded carrots. Also, I stir fried veggies first to soften and sweeten. Thank you for sharing.
Julia | The Yummy Bowl
thank you Risa!
Renee Brown
WHERE is "OVEN BAKED CASSEROLE"? The title does not include Cabbage therefore I would assume umthere eas non in it which i had rather have.
Julia | The Yummy Bowl
It is a cabbage ''pie'' casserole baked in the oven.
Wolf'sMa
can cheddar cheese be used rather than mozzarella? or is it best to use half of each?
and, can I use prepackaged slaw mix with some carrot?
Julia | The Yummy Bowl
yes pre-packaged mix is fine, cheddar should be ok too
Jay A Whiting
Wondering how it can be "Vegan" if it has eggs in it!
Any ideas on what to substitute for the eggs if you truly need. Vegan and not merely vegetarian recipe? You would also need to substitute the cheese for a plant-based variety to be Vegan.
Julia | The Yummy Bowl
dear Jay, this pie is not vegan!
Carol
I followed this recipe exactly. Maybe because I am from the south, but I found this incredibly dry and the cabbage was too crispy.
Julia | The Yummy Bowl
I think you did not follow the recipe because this casserole is far from dry 🙂
JW
the name of the recipe is " cheesy cabbage pie" it says to preheat oven to 365 degrees so it is baked.
Julia | The Yummy Bowl
I don't get your comment, are you saying pie is not a baked dish?
Myrna Rochelle
Can't wait to try this.
.
Julia | The Yummy Bowl
enjoy! You gonna love this!
Margo
Tried it for lunch added a little parmesan cheese.It was delicious and will try the leftover cold.
Julia
Juicy and cheesy cabbage casserole pie is the ultimate snack for anytime!
Mary
I loved this. Made it for dinner. Added caraway seeds and fresh thyme
Over browned the cheese but still tasty. Thanks for a nutritious and easy dish
Julia | The Yummy Bowl
thank you Mary, I am now curious to try this with caraway seeds!
Sylvii
My Russian grandmothers favorite was adding caraway seeds
Julia | The Yummy Bowl
yes, that is also our favorite! Thank you!