Fall
by: Kukla
October4,2022
4.6
16 Ratings
- Serves 12
Jump to Recipe
Author Notes
This pie can be filled with all kinds of vegetables, meats, sausages and mushrooms.
You can also use any other cheese of your choice. —Kukla
What You'll Need
Ingredients
- Cabbage filling
- 1 medium cabbage head
- 1 medium onion
- 1 teaspoon salt
- 3/4 teaspoons freshly ground black pepper
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1 cupgood feta cheese (Greek or French)
- Pie Batter
- 1 cupall purpose flour
- 1 cupsour cream
- 1 cupmayonnaise
- 5 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Directions
- Cabbage filling
- In a large bowl mix shredded cabbage, sliced onion, parsley, dill, salt and pepper, set aside.
- Preheat the oven to 350 degrees.Butter and sprinkle with some breadcrumbs the bottom of a large casserole or glass baking dish.
- Pie Batter
- To a mixing bowl sift the flour, baking powder, baking soda. Mix to combine.In a large measuring cup mix sour cream, mayonnaise and lightly beaten eggs, fold-in to the flour mixture.
- Pour 2/3 of the batter to the baking dish; then squeeze with your hands the excess liquid from cabbage filling and spread it on top of the batter.Crumble feta evenly on the top of the cabbage, then cover with the rest of the batter. Bake for 1 hour, or until the pie is golden brown and the sides are slightly pulled from the baking dish.Serve hot or room temperature.
Tags:
- Pie
- Eastern European
- Cabbage
- Dill
- Mayonnaise
- Parsley
- Sour Cream
- Vegetable
- Summer
- Fall
- Winter
- Thanksgiving
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See what other Food52ers are saying.
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Bridget Ausman
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Jennita Russo
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loubaby
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Chef Lisa
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MyCommunalTable
Popular on Food52
26 Reviews
terryh1015 March 11, 2023
Nutritious meal to have any time of day
ng89 November 5, 2022
This recipe is great! It will definitely be in the regular rotation, especially to use up veggies at the end of the week. I halved the recipe and made two smaller pies - one with GF flour - and both were really tasty!
EO February 10, 2021
A testimony to the flexibility of this recipe: I made it today amending only with a bit of Swiss chard and dried mint. I popped it in the oven, turned around to clean up and discovered the bowl of flour and dry ingredients on the counter. Fifty minutes later I pulled it out of the oven. Amazing. It lacked nothing. It cut beautifully and my guests loved it. We did not miss the 'crust'.
EO February 10, 2021
A testimony to the flexibility of this recipe: I made it today amending only with a bit of Swiss chard and dried mint. I popped it in the oven, turned around to clean up and discovered the bowl of flour and dry ingredients on the counter. 🤦♀️ Fifty minutes later I pulled it out of the oven. Amazing. It lacked nothing. It cut beautifully and my guests loved it. We did not miss the 'crust'.
Nic February 17, 2020
Great recipe. Replaced the flour with buckwheat flour, and added ground Turkey and cumin as a spice to flavor the cabbage.
Dyane S. November 7, 2019
I messed it up ( a little) and it was still outstanding. I put the cheese - I chose swiss- in with the batter. IT was still lovely and creamy. I added stone ground mustard to the batter , as well. I look forward to making it again. It's very substantial- a meal in itself. I also used napa cabbage. Just great flavor and texture. I needed a new cabbage recipe for my repertoire. Thank you for this one!
Bridget A. June 27, 2018
I made this with vegan Mayo and it turned out great!
Jennita R. January 13, 2015
This was so good! I first sautéed the cabbage with onions, garlic, a little bacon and then added it to the rest and it turned out very tasty. Great find. Thank you:)
AntoniaJames January 13, 2015
That photo makes me so hungry just looking at it, Kukla! Definitely have to make this soon. Such perfect (!) winter fare. ;o)
Kukla January 13, 2015
Thank you Jennita Russo for your comment! Sauteing the vegetables was a very good idea!
Kukla January 13, 2015
Thanks a lot AJ! Hope you'll like it.
loubaby October 24, 2014
This sounds really really good...I am just going to add some dried mushrooms (being polish, can't help it); thanks so much.
Kukla October 24, 2014
Mushrooms are a good idea in so many dishes! Hope you 'll like this pie and me know and let me know your opinion.
Thank you loubaby!!!
Chef L. October 20, 2014
Oh, yea! This was quite the hit. My guests did not care for Feta, so I used Ricotta and topped it with some grated Parmesan. Delish!
Kukla October 21, 2014
I am so glad chef Lisa, you and your guests liked this pie! Thanks for letting me know!!!
MyCommunalTable October 15, 2014
Love this. What a great recipe to spring board into many combinations. Thanks for sharing.
Kukla October 15, 2014
Thanks for your nice comment MCT!
placidplaid October 15, 2014
One cup of mayo..I don't know about that, any subs?
Kukla October 15, 2014
Although I haven’t substitute mayo in this recipe, I think you can try a mixture of ½ cup plain Greek style yogurt + ½ cup oil, lemon juice, salt and freshly grated black pepper to taste.
Chef L. October 8, 2014
Think this will be great with corned beef this weekend. Thanks for sharing!
Kukla October 9, 2014
I think so too chef Lisa. Thanks for the comment!
AntoniaJames October 7, 2014
Kukla, this *does* look delicious! What a treat. I'm making this for dinner, soon. ;o)
Kukla October 9, 2014
Thanks AJ! This was one of my first recipes posted on food52. The batter is very versatile and goes well with vegetarian and meat fillings alike.
Kukla March 10, 2011
I just submitted a recipe: Delicious Savory Cabbage Pie
I forgot to add an important step.
What should I do?
Kukla May 16, 2011
Thank You Foodpickle, I fixed the error.
