Cabbage pie is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover cabbage, and it can be made with a variety of other ingredients, such as ground beef, sausage, or vegetables. Cabbage pie is also a good source of nutrients, including vitamin C, fiber, and potassium. Whether you are looking for a hearty meal for a cold winter day or a light and refreshing summer dish, cabbage pie is sure to satisfy. It can be served as a main course or as a side dish, and it is always a hit with guests.
Here are our top 12 tried and tested recipes!
RUSSIAN CABBAGE PIE
This cabbage pie is very popular in Russian cuisine. Traditionally, it is made with a yeasted puff pastry but normal puff pastry will work just fine. You can bake it as one big pie, or make small triangles called pirozhki. Serve warm.
Provided by Lisa
Categories World Cuisine Recipes European Eastern European Russian
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
- Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
- Bake in the preheated oven until golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 32.6 g, Cholesterol 114.2 mg, Fat 30 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 9.4 g, Sodium 248.2 mg, Sugar 3.6 g
CORNED BEEF AND CABBAGE SHEPHERD'S PIE
This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 14
Steps:
- Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
- Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
- Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
- Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
- While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
- Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
- Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
- Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
- Remove from the oven and let rest for 10 minutes.
- Meanwhile, warm any remaining broth over medium-low heat.
- Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.
Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g
BEEF AND CABBAGE PIE
I especially like to make this when I can use fresh potatoes and cabbage from my garden. It's mmm-good!-Mary Lou Smarsh, Laurel, Montana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat. , Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired.
Nutrition Facts : Calories 270 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
CORNED BEEF AND CABBAGE PIE
Make and share this Corned Beef and Cabbage Pie recipe from Food.com.
Provided by manda1027
Categories Savory Pies
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Bake pie shell for 10 minutes, remove and set aside to cool.
- Reduce oven to 350 degrees.
- Meanwhile, in small skillet over medium heat, melt butter and saute onions for about 3 minutes or until limp.
- Add half and half to skillet, continue cooking until small bubbles appear around the edges of the pan.
- In large bowl, beat eggs with Parmesan cheese and seasonings; add cottage cheese and corned beef.
- Continue to beat until well blended.
- Add onion and blend well.
- Place cooked, well drained, cabbage in pie shell. Top with corned beef mixture. Top with shredded cheese.
- Bake at 350 degrees until set, about 35 minutes.
GREEK CABBAGE PIE WITH DILL AND FETA
A favorite winter pie in the northern regions of Greece, this is a bit time consuming to make, but worth every minute. Serve it as a vegetarian main course at your next dinner party.
Provided by Martha Rose Shulman
Categories pies and tarts
Time 1h30m
Yield 1 10-inch pie, serving 8
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil, and meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley, and set aside.
- Preheat the oven to 375ºF. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.
- Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes.
- Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 525 milligrams, Sugar 5 grams, TransFat 0 grams
MILE-HIGH CABBAGE PIE #5FIX
5-Ingredient Fix Contest Entry. Have you ever made cabbage pockets? Some people call them Kraut Burgers. My mom calls them German Hamburgers. I am referring to the little buns of dough filled with hamburger and cabbage. I used to make the dough from scratch - let it rise, punch it, and all that. Too much work for this girl! I have an easier way... a casserole that tastes like cabbage pockets. This is much easier to make because you don't have to roll out the dough to make individual burgers.
Provided by BDMK8003
Categories One Dish Meal
Time 1h
Yield 8 squares, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350°F.
- In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
- Unroll 1 can of dough. Press in 13x9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
- Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares.
Nutrition Facts : Calories 803, Fat 33.2, SaturatedFat 10.8, Cholesterol 167.4, Sodium 1698.9, Carbohydrate 75.7, Fiber 7, Sugar 10.7, Protein 48.7
CABBAGE & MEAT PIE
I searched Zaar before posting and I don't see another recipe like mine. This is an old recipe and by the looks of the stains on my handwritten notes, it's a good one! My mom always asks me to make this for her. So simple and a little different than your regular cabbage pie. Hope you like it!
Provided by Vseward Chef-V
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over 350°F.
- Cook and drain ground beef and onion.
- Add soup and simmer for about 3 minutes.
- Spray 9x13 inch casserole dish with nonstick cooking spray.
- Add meat mixture, layer with cabbage and cheese.
- Unroll the crescent rolls then pinch all perforations to seal. (or use the crust listed above by mixing all ingredients to form dough. Roll out.
- Top with pie crust and bake 60 minutes. Let stand 10 minutes before serving.
SAVOY CABBAGE PIE WITH BACON, STILTON AND PEARS
Provided by Molly O'Neill
Categories dinner, main course
Time 3h
Yield Eight servings
Number Of Ingredients 16
Steps:
- To make the filling, cook the bacon in a large skillet until crisp. Remove the bacon from the skillet with a slotted spoon. Put 2 tablespoons of the bacon fat into a small container and freeze just until solid. Pour half of the remaining fat into another large skillet. Place the onion in one of the skillets and cook over medium-high heat until softened, about 5 minutes.
- Heat the other skillet and divide the cabbage between the two skillets. Cook over medium heat, tossing frequently, for 20 minutes. Combine the cabbage into 1 skillet. Stir in the salt, pepper, honey and sherry and cook until the cabbage is completely wilted and most of the liquid has evaporated, about 25 minutes more. Set aside.
- To make the crust, combine the flour, sugar and salt in a bowl. Rub in the butter and the chilled bacon fat until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees. Peel, core and thinly slice the pears. Melt the butter in a medium-size skillet over medium heat. Add the pears and saute until brown and soft, about 10 minutes. Set aside. Roll out the dough and fit it into a 9-inch pie plate. Line the dough with a large piece of aluminum foil and fill with pie weights or beans. Bake for 30 minutes. Remove the foil with the weights and bake until the crust is golden brown, about 10 minutes more.
- Press the cabbage mixture into the bottom of the pie shell. Top with the pear slices. Bake until heated through, about 15 minutes. Sprinkle the Stilton over the pears and bake just until melted, about 2 minutes. Cut into wedges and serve immediately.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 24 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 12 grams, Sodium 684 milligrams, Sugar 24 grams, TransFat 0 grams
GREEK CABBAGE PIE WITH DILL AND FETA
Categories Cheese Vegetable Bake Vegetarian Dinner Casserole/Gratin Winter Dill
Yield 8 people
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil. Meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley, and set aside. Preheat the oven to 375XF. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well. Line the pan with 7 pieces of phyllo dough, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo sheets drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes. Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or at room temperature. Advance preparation: The cabbage filling can be made through Step 2 up to a day ahead and refrigerated. You can assemble the pie several hours before baking and keep in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. You can bake the tart ahead, but you must re-crisp the phyllo in a medium-low oven (325XF) for 10 to 20 minutes.
CABBAGE AU GRATIN PIE
This recipe was given to me in the 60's from my sister Kathy's MIL- it is one that was going around quite a bit back then- I still like to make it( I think it was from Weight Watcher') or some other diet club...? Anyway it is very good. This is the diet version. The full calorie version is in my book on page 44; or see below....
Provided by Pat Duran
Categories Savory Pies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350^. Cook cabbage 3 minutes in salted boiling water. Drain. Stir in butter flavoring, cheese and beaten eggs. Spread mixture into bottom and sides of a 9-inch pie dish sprayed with Pam.
- 2. Brown beef, onion, pepper, and celery.Add tomato juice and pepper and garlic powder to taste. Boil down to 1/2 in quantity. To the cabbage shell spread the cottage cheese, press in evenly; then add the meat mixture to fill. Bake for 15-20 minutes.(Margret McGuire)
- 3. Cabbage Au Gratin Pie(my version) 3 c. shredded cabbage 1 teas. butter 1/3 Parmesan cheese, grated 2 lg. eggs, beaten 12 oz. lean ground beef, or turkey 1/2 c. chopped onion 1/4 c. chopped bell pepper, any color 1 lg. stalk celery, chopped fine 2 c. tomato sauce 1/2 teas. garlic powder 1 teas. seasoned salt 1 Tbl. flour Pinch of black pepper 1 Tbl. sugar 1/2 c. cheddar cheese 1 Tbl. Worcestershire sauce 8 oz. cottage cheese --- Follow same direction above bake as above then sprinkle cheese on the top and bake another 5 minutes till cheese melts.
TRANSYLVANIAN CABBAGE PIE
Make and share this Transylvanian Cabbage Pie recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 1h10m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut cabbage in very thin slices.
- Saute in the oil adding the salt and pepper and stirring continuously.
- When thoroughly soft and tender set aside to cool.
- Roll out the raised bread dough ,.
- Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage.
- Fold overlapping dough, brush with melted butter (or milk or cream).
- Cover and place in a warm place to rise again.
- Bake at 350° in preheated oven about 30 or 40 minutes.
PIROG KAPUSTNAYA NACHINKA [ SAVORY PIE WITH CABBAGE FILLING]
Make and share this Pirog Kapustnaya Nachinka [ Savory Pie With Cabbage Filling] recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- In large bowl, combine yeast, sucanat and milk and let stand until foamy about 5 minutes.
- Beat egg lightly with water and add to yeast mixture. Mix in margarine and salt.
- Stir in 3 1/4 cups flour, a cup at a time stirring well after each addition.
- Place dough on a floured surface. Knead gently until dough is smooth and elastic, about 3 minutes adding just enough of the remaining 1/2 cup flour to prevent sticking. Shape dough into a ball, cover with plastic wrap and let rest for 10 minutes.
- Use dough immediately or place ina covered container and refrigerate up to 24 hours.
- Filling:.
- Blanch cabbage in boiling water for 3 minutes. Drain and squeeze to remove excess water.
- Heat oili in skillet or stockpot and add cabbage, onion and garlic. Saute until soft and lightly brown about 15 to 20 minutes.
- Remove from heat and stir in eggs, salt, pepper, and dill. Let cool to room temperature.
- Assemble:.
- Preheat oven to 375°F Lightly oil baking sheet. Divide dough into 2 nearly even pieces and roll out to a 10 X 14 rectangle. Drape dough over pin and place on sheet [should NOT hang over sheet] Sprinkle surface of dough with bread crumbs and spread cabbage filling over crumbs, leave a 1 1/2 inch boarder all around.
- Roll out remaining dough to 8 1/2 x 12 1/2 inch rectangle. Place on top of filling and seal by bringing edges of dough on bottom up and over top piece. Use tines of fork, press and crimp edges and make several air vents on top.
- Make a wash by beating egg with water. Brush dough with egg wash and allow dough and filling to rest 20 minutes before baking. Bake on center rack of oven until golden and sounds hollow when tapped lightly. About 40 minutes. Check crust after 15 minutes. If browning too quickly loosely cover with foil.
- Remove from oven and allow to cool slightly. Cut into 3 inch quares and serve warm.
- Make dough and filling a day ahead and refrigerate overnight. Use leftover dough to decorate crust before bakiing.
Nutrition Facts : Calories 473.8, Fat 26.2, SaturatedFat 4.8, Cholesterol 127.4, Sodium 423.8, Carbohydrate 48.7, Fiber 4.9, Sugar 6.1, Protein 12.2
Tips:
- Use fresh, firm cabbage: This will ensure that your pie has a good structure and doesn't get soggy.
- Shred the cabbage finely: This will help it cook evenly and prevent it from becoming too crunchy.
- Season the cabbage well: Don't be afraid to add plenty of salt, pepper, and other seasonings to the cabbage before cooking. This will help to bring out its flavor.
- Cook the cabbage until it is tender but still has a slight crunch: You don't want to overcook the cabbage, or it will become mushy.
- Use a variety of cheeses: This will add flavor and complexity to your pie. A good combination is to use a sharp cheddar cheese, a mild mozzarella cheese, and a creamy Parmesan cheese.
- Don't overfill the pie crust: If you do, the pie will be difficult to assemble and may leak.
- Bake the pie until the crust is golden brown and the filling is bubbly: This usually takes about 30-35 minutes.
Conclusion:
Cabbage pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover cabbage. With so many different recipes to choose from, there is sure to be a cabbage pie recipe that everyone will enjoy.
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