Welcome to your new favorite comfort food obsession: the savory Cabbage Pie. If you’re searching for a dish that’s hearty, flavorful, and surprisingly simple to make, you’ve found it. This recipe transforms humble cabbage into a rich, tender filling, all baked inside a perfectly flaky crust. It’s the kind of meal that gathers everyone around the table, proving that simple ingredients can create truly spectacular results. Forget bland and boring; this Cabbage Pie is a flavor-packed dish perfect for a weeknight dinner or a cozy weekend meal.
Simple ingredients come together to create incredible flavor.
The beauty of this savory Cabbage Pie lies in its accessible ingredients. Here’s what you’ll need to create this masterpiece.
Look at that rich and hearty cabbage and beef filling!
Cabbage: The star of the show. One medium head of green cabbage provides the perfect balance of texture and subtle sweetness.
Ground Beef: Use 80/20 ground chuck for the best flavor and tenderness.
Onion & Garlic: These aromatics build the essential flavor base.
Pie Crust: You can use a store-bought refrigerated pie crust for convenience or make your own. If you have a favorite homemade pie crust recipe, feel free to use it!
Egg: One for the filling to bind it and one for an egg wash to give the crust that beautiful golden-brown finish.
Beef Broth: Adds moisture and a deep, savory flavor to the filling.
Herbs & Spices: A simple yet potent combination of dried thyme, salt, and black pepper is all you need.
How to Make The Perfect Cabbage Pie
Follow these straightforward steps to create a flawless Cabbage Pie. We’ll break it down into preparing the filling and assembling the pie.
1. Prepare the Filling
First, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain off any excess grease. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Next, add the shredded cabbage to the skillet. It might seem like a lot at first, but it will cook down significantly. Pour in the beef broth, then season with thyme, salt, and pepper. Stir everything together, cover the skillet, and reduce the heat to medium-low. Let it cook for 20-25 minutes, or until the cabbage is very tender. Uncover, and if there’s any excess liquid, let it simmer off. Remove from heat and let the filling cool slightly. Once cooled, stir in one beaten egg.
2. Assemble and Bake
Preheat your oven to 400°F (200°C). Press one pie crust into the bottom of a 9-inch pie dish. Spoon the cooled cabbage and beef filling evenly into the crust. Place the second pie crust over the top. Trim the edges, then crimp them together to seal. Cut a few slits in the top crust to allow steam to escape.
In a small bowl, beat the remaining egg with a tablespoon of water to create an egg wash. Brush this mixture evenly over the top crust. This will give your pie a beautiful, glossy, golden-brown finish. For another savory dinner idea, check out our Cowboy Butter Chicken.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie rest for at least 10 minutes before slicing and serving. This allows the filling to set, ensuring a clean slice.
Tips for Success
Don’t Rush the Cabbage: The key to a non-soggy pie is cooking the cabbage until it’s very tender and any excess moisture has evaporated.
Cool the Filling: Letting the filling cool before adding it to the pie crust is crucial. A hot filling will start to melt the raw crust, leading to a soggy bottom.
Vent the Pie: Don’t forget to cut slits in the top crust! This allows steam to escape, which prevents the filling from becoming watery and the top crust from getting soggy.
Delicious Cabbage Pie Variations
While this classic recipe is a winner, it’s also incredibly versatile. Here are a few ideas to make it your own:
Add Cheese: Sprinkle a cup of shredded sharp cheddar or Gruyere cheese over the filling before adding the top crust for a cheesy, savory bite.
Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the filling for a little kick of heat.
Storing and Reheating
This Cabbage Pie stores wonderfully. Let it cool completely, then cover it tightly with foil or plastic wrap and refrigerate for up to 4 days. You can reheat individual slices in the microwave or oven. For best results, reheat in an oven at 350°F (175°C) for 10-15 minutes to re-crisp the crust.
The two most important steps are to cook off all excess liquid from the cabbage filling and to let the filling cool down completely before spooning it into the raw pie crust. A hot filling will melt the pastry, leading to a soggy bottom.
Absolutely! You can assemble the entire pie, cover it tightly without the egg wash, and refrigerate it for up to 24 hours before baking. You can also bake the pie completely, let it cool, and store it in the refrigerator for up to 4 days.
Standard green cabbage is the best choice for this recipe. It has a mild flavor and holds its texture well after being cooked down, providing the perfect substance for the pie’s filling.
Yes, this recipe is very adaptable. You can easily substitute ground turkey, ground pork, or even crumbled Italian sausage for the ground beef. Just be sure to drain any excess fat.
Yes, Cabbage Pie freezes well. You can freeze it baked or unbaked. For a baked pie, cool it completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator before reheating in the oven.
Cabbage Pie Recipe
FL Recipes
Cabbage Pie: The Ultimate Savory & Easy Recipe
Discover the ultimate Cabbage Pie recipe! This savory dish features a rich, flavorful filling of tender cabbage and ground beef, all baked in a flaky, golden-brown crust. It's the perfect easy, comforting meal for any night of the week.
Heat a large skillet over medium-high heat. Add ground beef and cook until browned. Drain excess grease. Add the chopped onion and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
Add the shredded cabbage, beef broth, dried thyme, salt, and pepper to the skillet. Stir to combine. Cover, reduce heat to medium-low, and cook for 20-25 minutes, until the cabbage is very tender.
Uncover the skillet and continue to simmer until any excess liquid has evaporated. Remove from heat and let the filling cool for at least 15 minutes. Stir in one beaten egg.
Preheat your oven to 400°F (200°C). Press one pie crust into a 9-inch pie dish. Spoon the cooled filling into the crust.
Place the second pie crust on top. Trim and crimp the edges to seal. Cut a few slits in the top crust for ventilation. In a small bowl, whisk the remaining egg with 1 tablespoon of water. Brush this egg wash over the top crust.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie rest for at least 10 minutes before slicing and serving.
Nutrition
Calories: 450kcalProtein: 22gFat: 28gFiber: 4g
Notes
Ensure the filling is cooled before assembling to prevent a soggy bottom crust. For an extra rich crust, you can use heavy cream instead of water in the egg wash.
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This savory Cabbage Pie is the ultimate comfort food!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
