Cabbage Pie
This cabbage pie is a comforting, savory bake with a lightly crispy top and a soft, eggy filling packed with shredded cabbage, carrot, cilantro, and Greek yogurt. It comes together quickly in one bowl and slices cleanly like a thick, hearty frittata. Great for lunch, dinner, or meal prep throughout the week. Also try my Spinach Cheese Puffs, Tuna Pies Puff Pastry, or Potato Stacks.
Cabbage Pie
A savoury cabbage and carrot pie mixed with yogurt, eggs, flour and cilantro. Bake in a springform pan until set, with optional Parmesan on top, then remove from the pan to keep the bottom from becoming soggy.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1/2 (300 g) Cabbage
- 1/2 cup Carrot
- 1 tsp Salt
- Pepper
- 1/2 cup (150 ml) Greek Yogurt or Full Fat Plain Yogurt
- 1 cup (140 g) All-Purpose Flour
- 3 Eggs
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 cup Cilantro
- Parmesan Cheese (optional)
- Mayonnaise optional, for serving
Instructions
- Preheat the oven to 350Ā°F (180Ā°C). Line the bottom of a 20 cm springform pan with parchment paper.
- Combine the shredded cabbage and carrot in a bowl. Add the salt and pepper and mix.
- Add the yogurt, flour, eggs, baking powder, and baking soda. Mix until combined, then mix in the cilantro.
- Transfer the mixture to the prepared pan and spread it evenly. Sprinkle with Parmesan cheese, if using.
- Bake for 35ā40 minutes at 350Ā°F (180Ā°C).
- Remove the pie from the pan and place it on a cooling rack to prevent a soggy bottom. Cut into portions and serve with mayonnaise, if desired.
Video
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