Easy Cabbage Pie

Ingredients

• 1 packagefrozen puff pastry
• 1 smallcabbage, shredded
• 1carrot, grated
• 2onions, diced
• 2 tablespoonsbutter
• 1 tablespoonoil
• 3 tablespoonswater
• to tastesalt and pepper
• 3 teaspoonsfresh dill, chopped
• 1 egg yolk, beaten with 1 teaspoonwhipping cream, for the egg wash

Instructions

1. 1

   Cook onion and carrot

   Fry the diced onions and grated carrot in the butter for about 5 minutes, until they begin to caramelise.

2. 2

   Braise the cabbage

   Add the oil and shredded cabbage. Cover and sauté over low heat for about 15 minutes, adding the 3 tablespoons of water if the mixture seems dry.

3. 3

   Season the filling

   Stir in the dill, salt and pepper to taste. Set the filling aside to cool slightly.

4. 4

   Preheat the oven

   Heat the oven to 200°C (400°F).

5. 5

   Prepare the pastry

   Line the base of a pie tin with frozen puff pastry, leaving some pastry overhanging the edge. Use the tin as a guide to measure and cut a second piece for the top, then set it aside.

6. 6

   Fill and seal

   Spoon the braised cabbage into the pastry-lined tin. Place the second pastry piece on top and fold the overhanging pastry over it.

7. 7

   Brush and bake

   Brush the pastry with the egg wash and bake for about 40 minutes, until golden brown.

What is cabbage pie?

Cabbage pie is a savoury pastry dish found in several Eastern European cooking traditions, where cabbage is a familiar filling for baked and rolled doughs. This version keeps things simple with ready-made puff pastry and a gently braised vegetable filling.

Butter gives the cabbage depth, while fresh dill adds a bright, herbal note. Enclosing the filling in pastry makes it easy to slice and serve as a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 6g protein, 32g carbs, 19g fat.

The puff pastry supplies most of the carbohydrates and fat, with butter and oil adding more fat; the vegetables contribute some carbohydrates and fibre. Protein is modest and comes mainly from the pastry and egg wash. Serve a slice with a generous salad or other vegetables to round out the plate.

Building the filling

Onions and carrot: cook them in butter until they begin to caramelise, as directed, to give the filling a savoury, slightly sweet base.

Cabbage: add it with the oil and cook covered over low heat. A little water helps if the pan looks dry before the cabbage softens.

Dill and seasoning: stir these in after braising, then let the filling cool slightly before assembling the pie.

Handling puff pastry

Keep the pastry frozen until you are ready to line the tin, and follow any thawing instructions on its packaging if it needs to be softened for handling. Leave enough overhang to fold over the top piece and close the edges.

Cut the top using the pie tin as a guide, then keep it aside while you add the filling. Work gently so the pastry stays in one piece.

Getting the filling texture right

Low heat: braising the cabbage gently gives it time to soften without scorching the onions and carrot. Keep the pan covered during the 15-minute cooking time.

Moisture: the filling should be tender rather than watery. Add the specified water if it looks dry, and let the filling cool slightly before placing it in the pastry.

Sealing and baking

Fold the overhanging pastry over the top piece to bring the pastry layers together around the rim. Brush the top with egg wash for a browned finish.

Bake at 200°C (400°F) for about 40 minutes, checking that the pastry is golden brown before taking the pie out. Let it settle briefly before slicing so the filling is easier to serve.

Serving the pie

Serve slices warm for lunch or dinner. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich pastry.

For a more substantial meal, pair it with boiled potatoes or a bowl of soup. The pie can also be served at room temperature.

Recipe notes & tips

• Chop the vegetables evenly so they cook at a similar rate.
• Keep the cabbage covered while it braises over low heat.
• Add the water only if the filling looks dry.
• Let the filling cool slightly before assembling the pie.
• Use the pie tin as a guide when cutting the pastry top.
• Check for a golden-brown top after about 40 minutes of baking.

Variations

• Add caraway: stir a small pinch into the cabbage while it braises for a warm, savoury note.
• Use white pepper: season the filling with white pepper instead of black pepper for a gentler finish.
• Add mushrooms: cook sliced mushrooms with the onions and carrot before adding the cabbage.
• Try a different herb: replace the dill with chopped parsley for a milder, fresh flavour.
• Make individual pies: divide the filling between smaller pastry cases and adjust baking time to suit their size.

Common mistakes to avoid

• Dry filling: add the specified water if the cabbage mixture looks dry as it cooks.
• Watery filling: avoid adding extra water when the vegetables are already moist.
• Hot filling: let the cabbage cool slightly before adding it to the pastry.
• Torn pastry: handle the frozen pastry gently and use the tin as a cutting guide.
• Loose edges: fold the overhanging pastry over the top piece before brushing with egg wash.
• Pale top: bake until the pastry is golden brown, about 40 minutes.

How to store

Refrigerate leftover pie in a covered container for up to 3 days. Reheat in an oven until warmed through to help the pastry crisp up again; microwaving will soften it.

Frequently asked questions