📖 Description
This easy baked cabbage pie is a simple, budget-friendly savory dish made with shredded cabbage, carrots, and a light batter poured over the vegetables before baking. The result is a golden, fluffy vegetable pie with a soft interior and slightly crisp top.
Recipes like this are popular in many European kitchens because they use basic pantry ingredients, require very little preparation, and can feed a whole family. It’s perfect for healthy meal prep, quick weeknight dinners, or vegetarian comfort food.
The batter seeps between the vegetables while baking, creating a texture somewhere between a savory cake, vegetable casserole, and crustless quiche. You can also customize it by adding cheese, chicken, or herbs.
📝 Ingredients
For the Vegetable Filling
4 cups green cabbage, finely shredded
1 medium carrot, grated
3 green onions, chopped
2 tbsp fresh dill or parsley, chopped
1 tsp salt
½ tsp black pepper
For the Batter
3 large eggs
1 cup milk, kefir, or yogurt
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
3 tbsp vegetable oil or melted butter
Optional Add-Ins
½ cup shredded mozzarella or cheddar cheese
½ cup cooked chicken, turkey, or ham
½ tsp garlic powder or paprika
👨🍳 Step-by-Step Instructions
1️⃣ Prepare the Vegetables
Preheat your oven to 180°C (350°F). Finely shred the cabbage and place it in a large bowl. Add the grated carrot, green onions, herbs, salt, and pepper. Toss everything together so the vegetables are evenly seasoned.
2️⃣ Arrange in Baking Dish
Grease a 9×13 inch baking dish or casserole pan with oil or butter. Spread the vegetable mixture evenly across the bottom. If you want extra flavor, sprinkle shredded cheese over the vegetables.
3️⃣ Make the Batter
In another bowl, whisk together the eggs, milk, and oil. Gradually add the flour, baking powder, and salt. Mix until you get a smooth pourable batter similar to pancake batter.
4️⃣ Combine and Pour
Pour the batter evenly over the cabbage mixture. Gently shake or tap the baking dish so the batter spreads through the vegetables.
5️⃣ Bake
Place the dish in the oven and bake for 35–40 minutes or until the top becomes golden brown and firm. A toothpick inserted into the center should come out clean.
6️⃣ Cool and Serve
Allow the cabbage pie to rest for 10–15 minutes before slicing. Cut into squares and serve warm with sour cream, yogurt sauce, or a fresh salad.
💡 Cooking Tips
Massage the cabbage with a little salt for 2 minutes to soften it before baking.
For extra richness, mix ½ cup cheese directly into the batter.
You can replace cabbage with zucchini, spinach, or mixed vegetables.
❓ Frequently Asked Questions
1. Can I make cabbage pie without flour?
Yes. You can replace flour with oat flour, almond flour, or gluten-free baking mix if you want a gluten-free version.
2. Is cabbage pie healthy?
Yes. Cabbage is low in calories and rich in fiber, vitamin C, and antioxidants, making this a healthy vegetable recipe.
3. Can I freeze baked cabbage pie?
Absolutely. Let it cool completely, slice it into portions, and freeze in airtight containers for up to 2 months.
4. What protein can I add to cabbage casserole?
Popular options include ground beef, shredded chicken, turkey, or smoked sausage.
5. How do I keep cabbage pie from getting watery?
Use fresh cabbage, avoid over-washing it, and bake until the center is fully set.
