Description
This Savory Cabbage Pie features a delicious blend of sautéed cabbage, ground meat, and spices baked inside a flaky puff pastry crust. Perfect as a comforting Eastern European main course, it combines tender vegetables and rich cheese with a golden-brown crust for a satisfying meal that can easily be adapted to vegetarian preferences.
Ingredients
Scale
Filling
- 1 small head green cabbage, shredded (about 4 cups)
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1/2 pound ground beef or pork
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup grated cheese (cheddar, Swiss, or your choice)
Pastry
- 1 sheet puff pastry or shortcrust pastry, thawed
- 1 tablespoon milk (for brushing)
Instructions
- Preheat and Prepare Pie Dish. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish to prevent sticking.
- Sauté Onion. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until it softens and becomes translucent.
- Cook Ground Meat and Seasonings. Add the ground beef or pork, minced garlic, salt, black pepper, paprika, and nutmeg if using, to the skillet. Cook until the meat is fully browned, breaking it apart as it cooks for even browning.
- Add Cabbage. Stir in the shredded cabbage and cook for 5 to 7 minutes more, allowing the cabbage to soften slightly but still retain some texture.
- Cool the Filling. Remove the skillet from heat and let the cabbage and meat mixture cool slightly to avoid scrambling the eggs in the next step.
- Mix Eggs and Dairy. In a separate bowl, whisk together the eggs and sour cream or Greek yogurt until smooth. Stir in the grated cheese, then combine this mixture with the cooled cabbage and meat filling.
- Prepare the Pastry. Roll out the pastry sheet and line the prepared pie dish, leaving edges hanging over if desired to fold over the filling.
- Fill the Pie. Pour the cabbage and egg mixture evenly into the pastry-lined dish. Fold the pastry edges over the filling or cover with a second sheet of pastry, sealing the edges to encase the filling completely.
- Brush and Bake. Brush the top of the pie with milk to help it brown nicely during baking. Bake the pie in the preheated oven for 35 to 40 minutes until the crust is golden and the filling is set.
- Cool and Serve. Allow the pie to cool for about 5 minutes before slicing and serving to let the filling settle.
Notes
- For a vegetarian version, substitute the ground meat with sautéed mushrooms or additional vegetables.
- Nutmeg adds a warm and subtle depth of flavor but can be omitted if preferred.
- Serve the pie warm alongside a fresh side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
