Last updated on January 27th, 2022
Here’s the printable recipe from the “Cabbage Pie” video that was recently published on my YouTube channel. The pie is delicious at any temperature — hot, warm, or even cold from the fridge. And nothing could be easier to make. Make this vegetarian masterpiece once, and I promise you will make it again and again.
Watch the video above to learn the fine points for making Cabbage Pie. Then proceed to the printable recipe below. Hungry for more? Get my email updates.
Need a great bread to accompany Cabbage Pie? I vote for Rustic Beer Bread! Here’s the recipe.
Think you’ll give this Cabbage Pie a try? Talk to me in the comments field below. I love hearing from you!
Cabbage Pie
A colorful vegetarian main course that is delicious at any temperature. This recipe makes enough for 2 generous servings or 4 modest servings.
Servings: 2
Ingredients
- 425 grams Cabbage, thinly sliced or shredded (about half of one medium size head of cabbage)
- 150 grams onion, diced (half of a large onion)
- 1 bunch fresh Italian parsley, coarsely chopped
- 1 teaspoon kosher salt
- Black pepper to taste
- Optional: 1/4 teaspoon ground nutmeg
- 3 large eggs, beaten
- 80 grams all-purpose flour (about 3/4 cup of flour)
- 1 tablespoon vegetable oil, for frying the pie
Instructions
- Put the cabbage, onion, parsley. and seasonings in a large bowl. Toss to mix. Pour the beaten eggs over the mixture, and toss to coat. Sprinkle on the flour, and, again, toss to coat.
- Warm the vegetable oil in a 10-inch non-stick skillet over medium-low heat. Add the cabbage mixture, and mash it down lightly with a spatula. Then run the spatula between cabbage and skillet to create a round, or "pie" shape. Cover the skillet, and let cook until richly browned on the bottom -- about 10 minutes.
- Flip the pie. To do this, slide the pie, top side up, onto a large plate,. Carefully place the skillet over the pie, and then invert so that the bottom of the pie is now on the top. Cook, covered, until done -- about 7 minutes. Slide the pie onto a plate or serving platter, cut it into wedges, and enjoy!
Amy says
This pie looks fabulous. I can’t wait to try it!
Kevin, have you ever considered putting out a GF cookbook? For this recipe, I’ll make it GF by substituting besan for the wheat flour. I ask about a GF cookbook, though, because I find that my best GF recipes have come from you.
Shawnee says
Kevin, could a nut flour work here just as well? This looks like a perfect go to snack!
Jeanie says
Hi Kevin….why are recipes , calorie counters (I’m on MYFitnessPal app to gain weight) using grams now? I appreciate your explaining ingredients to us oldies, but don’t understand the switch. The result is spending time googling the equivalents.
Belinda says
Oh! You have just made us so happy. We still have a bag of cabbage from the garden saved and it is quickly ending it’s useful life. Sincerely, Kevin; Thank You.
E. R. says
I just had southern fried cabbage this week – but I definitely want to try this recipe soon.
Carol Tracy says
I have a cabbage in my fridge …I’m trying this recipe this evening. Thanks Kevin
Vicki says
Looked soooo good! I love watching you prepare it! I can’t wait to try it myself!
Sharon says
Tried it for lunch added a little Parmesan cheese. It was delicious and will try the leftover cold.
Sharon
Carol H. says
Looks like another great recipe, Kevin. I second Amy’s comment about GF (though there would need to be a substitution for white flour in this one).
I am wondering… why so precise on the grams of cabbage but then just a “bunch of parsley?” For those who pick parsley from the garden, how much is a bunch?
And did I some how miss it? How many servings does this make?
And really Kevin, “vegetable oil?” Surely you have heard how bad this stuff is for us (concerns about the excessive intake of omega-6 => inflammation). I’ll be trying it with coconut oil instead.
Thanks!
Kevin Lee Jacobs says
Hi Sharon – I’m so glad the pie worked out for you. Thank you for the 5 stars!
Judy Himes says
Wonderful!!! Plan to give it a go. Have been extremely busy and thus have not had time to connect!!!
Judy Hines says
Kevin….have been so busy, have not had time to connect!
Alison says
Cabbage braised in coconut oil is heavenly, so I’m gonna try your recipe with that for the oil.
Beverly, zone 6, eastern PA says
I have never grown cabbage and rarely purchase it. This recipe looks like a great way to use a giant vegetable. You deserve a medal for bravery with both the impromptu glass lid and turning the pie while holding a roarin’ hot fry pan.
My favorite pan is also missing a proper lid.
I am putting cabbage and parsley on this week’s shopping list.
Thank you Kevin!
Raine D. says
Gosh that looks good, Kevin, thanks so much for sharing. I’ve never heard of “cabbage pie” until now, although I do something vaguely similar with cabbage, onion & eggs (more frittata than pie), & will definitely be trying this version soon. Tho’ I’ll admit that all I could think of as I watched was how good it would be for breakfast with a few rashers of crispy bacon on the side, which kind of puts paid to the vegetarian angle 🙂
Toni O'Brien says
Read this post and went directly downstairs to make Cabbage Pie for lunch and everyone loved it, even my 96 yr. old mom and usually she is fussy if it is something she hasn’t seen before! So nice to have something different to make. Thank you for this tasty surprise gift!!
Juveria says
Reminds me of a Spanish tortilla, which we love but don’t east often because of the amount of olive oil. Will be trying this soon!
L LeBlanc says
Loved this receipe. So easy, beautiful, and delicious. Went to my garden, got a cabbage and parsley Stopped by chicken house and collected eggs. In no time dish was ready. It was sooooo good. I quickly took the other half of cabbage and made another pie to bring to grandkids. The pie wedges really appealed to them. Added a little cheese to top. They loved them. Thanks for the healthy receipe
Burndett Andres says
This is REALLY delicious. I just made it for supper. Husband LOVED it. Me, too! 🙂
Kevin Lee Jacobs says
Hi Sharon – I’m so glad the pie worked out for you!
Hi Toni – Great to know that you and yours enjoyed the pie!
Hi L LeBlanc – How wonderful that you had the main ingredients on hand in your garden and henhouse. So glad the first pie was a success for you, and that the subsequent pie was a hit with your grandchildren!
Hi Burndett – Thanks so much for letting me know that you made — and liked — this pie!
Sandra says
Mmm, this looks good. But I’m going to try it with chickpea flour instead of white flour because I don’t do wheat flour anymore. Also, I’ll cook it in a cast iron or wholly stainless pan so I can start it on the burner and end it in the oven, as I do with Spanish tortillas. (That’s only because I’m terrible at flipping things that don’t fit neatly on a spatula. All my omelets end up scrambled eggs.)
SanGro says
Tried it today, and it was easy to make and very tasty! My husband loved it and was happy with the combination of cabbage and parsley, which we don’t usually have. Also, what a relief to have quantities indicated in grams! I’ll heat up the leftovers in the oven with some cheese on top.
Thanks for another winning recipe!
Sandy says
Made this pie, or should I say, pies. My cabbage was huge, and only used half of it, so had to adjust other ingredients also. I added one more egg, didn’t want it to fall apart. I did use GF flour. Also added a can of white beans for more protein. I ended up with two pies. We tried sour cream with it, then shredded cheddar. It seemed to need a little something more for flavor. That said, I still rank it as a good recipe, both warm, and cold the next day. Thanks for another way to use cabbage!
Rosemary says
Oooooooooooh Kevin,
I made this for lunch, dusted the top with a wee bit of parmesan and sat back as though I was Her Highness dining on the finest …… and it was ! Simple and sumptuous.
Many thanks. Let’s do lunch again soon !
Luv Ya !!!!
Jean says
Made this today as directed, but i think it might have needed another egg, maybe. It sort of fell apart. Was tasty, but didn’t hold together as a pie.
DeeAnna says
I made this recipe the other night — thank you, Kevin! It made a tasty main dish for our supper.
I made the recipe by weight as written, except I didn’t have parsley and the nearest source was 45 minutes away. It was either omit the parsley or don’t make the pie, and I was hungry for this so left out the parsley. IMO, this recipe makes 4 servings as a main dish or 6 servings as a side.
Cabbage varies so much in moisture content so it’s tough to anticipate the right proportion of egg and flour to cabbage to bind the mixture enough to hold its shape. I also know flipping a “pie” like this is tricky even with an ideal egg-flour-cabbage mixture. With these thoughts in mind I didn’t expect – nor did I get – a perfect pie, and that was okay with me. Letting the cabbage cook undisturbed per the recipe instructions causes the cabbage to caramelize and adds nice flavor and texture.
Some tips — I shredded the cabbage as finely as possible with a chef’s knife, and I then cut the shreds crosswise into shorter pieces. A mandoline would work better than a knife.
I added the salt to the shredded cabbage, stirred to combine, and tasted. I found 1 tsp kosher salt was a little light for my taste — 1 1/2 tsp kosher salt seemed about right.
There are other cabbage-based recipes that include about 1 part meat to 2 parts cabbage by weight. I think about 8 oz (225 g) of a cooked flavorful meat such as loose pork sausage, diced bologna, cooked diced ham, bacon bits, etc. would be nice to add.
Sandra says
5 star rating from me, Kevin. Made this for my two friends. They loved it and so did I. Yes I will make it again. Thanks ever. S.
Mari says
Hi Kevin,
Made this last night for dinner – loved it. Worked fine in a regular skillet as I don’t have a non-stick, it came out perfectly. I did it the same way you did in the video. Looking forward to leftovers for lunch today. This reminded me of a dish I had in Japan that had a soy based sauce on the side to use in touches. Thank you!
Elaine Cowan says
I made the cabbage pie last night and it was very tasty!
I made a slight change to recipe by cooking a some of bacon pieces with the onions first, then added to cabbage batter before going back into the pan. A sprinkle of cheese once in the pan would be a nice addition too.
Quick to make, 5 stars!
Honeybee says
Delicious. Ate it hot last night with a side of pot stickers and tonight cold with parmesan chicken. What a wonderful and easy way to use cabbage.
I followed the recipe exactly with the pinch of nutmeg. I wouldn’t change a thing.
Connie says
I loved this. However, I changed the servings from 2 to 4 so I could take some to my vegetarian neighbors. The pie barely fit into my 10″ pan. (I don’t have a 12″.) I also should have cooked the 2nd side about 10 mins. But, it tastes great. I also used parmesan cheese and a dash of Tapatio hot sauce. Yum.
Connie says
Kevin, I’ve been sending out copies of this pie. It is so delicious and easy to make, BUT, shouldn’t the amount of flour change when changes servings? It stays at 3/4 C of flour. Thank you.
David Adamson says
This was one good pie and easy to make which always works for me. After finishing it I thought one could do a lot with this recipe. Sauté some some ground beef and add it in or if vegetarian some ground vege burger, beyond that Better than Bullion has lots of flavors that really give a meaty zing to most anything.
This is a new go to recipe for me.
Burndett Andres says
I’ve made this Cabbage Pie several times now. EVERYONE loves it – husband, company grandchildren. Wonderful recipe. Now part of my rotation. Can’t wait to make it with cabage from our garden this summer. Thanks again, Kevin!
Marilyn Wiseman says
Wasn’t sure what to expect but decided to make it because of all the 5-star reviews. Add me to the 5 stars!! I just loved it and even shared with my neighbor who now wants the recipe! Great job Kevin. It’s a keeper.
Bruce says
In a snap you could leave out the nutmeg then put some pizza sauce across the top of the pie then put your pizza toppings on and Shazam you have pizza
Kevin Lee Jacobs says
Hi Bruce — What a great idea!
Raine D. says
Late to the party (we’ve been moving) & am just getting caught up on my favourite blogs, but had to tell you how good this is & how much we enjoyed it! We love cabbage & love frittatas, so this was an obvious “must try” from the moment I saw it. Normally I’d do as the recipe says & finely slice up a head of cabbage, but we’d just moved & I hadn’t had time to restock the fridge & all I had on hand was eggs, an onion, a package of bacon & a bag of coleslaw cabbage (no parsley, alas) — & your recipe. I chopped up a few slices of bacon & fried it with the diced onion until the bacon was done, then tossed the coleslaw mix into a bowl, threw the onion & bacon mixture over it along with the beaten eggs, added salt, a good jolt of ground black pepper & nutmeg, mixed it all together thoroughly, then dumped the whole lot into the same pan I’d fried the onion & bacon in. I used the plate method to flip it (which is how I flip a frittata) & we ate it with a tomato & cucumber salad & it was heavenly.
I can hardly wait to try it again with the parsley. I think I’ll use chickpea flour next time simply because we’re trying to ease away from wheat products, add a good shot of hot paprika or cayenne instead of the nutmeg (which I did like, btw) & serve it with a sour cream or yoghurt sauce like it’s a giant cabbage pakora 🙂 Thank you for the inspiration!
Dina says
My mom just made this and I was skeptical but glad to say i was wrong… was absolutely delicious! I’m going to make this for my family!
Wanda says
Just finished this pie – WOW! Thank you for this idea. I had two large heads of cabbage that were near ruin but this delicious recipe has saved them from a failed existence.
Seriously, some very good eats. I like others put grated Parmesan on after serving and found this a yummy addition.
Janice says
Just made this tonight, it was fantastic! Super easy and took no time at all. Kevin, I have made many recipes of yours over the years that have become staples in our house, we have now added one more to that growing list. Thank you ❤️
Sarah says
I tried this pie this evening. It is delicious. I used gluten free flour and it worked great. So glad I found you by chance on YouTube. I thoroughly enjoy your videos.
Janine Regan says
Delicious! Made this for dinner tonight and thoroughly enjoyed every bite. Added some pecorino cheese to the mixture and some sour cream on the side. Healthy, filling, easy and delicious. What more could anyone desire? Thank you Kevin!❤️❤️
Emma says
Did the recipe as written and enjoyed it. Did have a little sour cream which I seasoned with garlic powder, little curry ,salt and pepper. Used a spoonful for the top was perfect for dinner. Thank yo
Donna says
Made it several times and love it. Wish I could figure the calories tho. I am hoping that it is not a lot.
Janice says
Made this tonight: really tasty. Made the following changes: added a grated carrot, no onion but had a shallot that I diced up, added 3 cloves of garlic and used 4 eggs as I wanted to use them up and someone had thought 4 might be better than 3. I sauteed the shallot and garlic in olive oil before adding the cabbage mixture to it. Followed cooking directions and it came out beautifully. Was pretty firm with the 4 eggs; easy to work with as it was not going to fall apart easily.
Kerstin says
Delicious! Thanks for the great idea, loved the recipe
Helen says
I am going to make this dish Wednesday night. Sounds fabulous – I don’t have mozzarella cheese, instead I am going to use Fontina Cheese. Thanks again for the recipe and the video.
Terra says
Hiya Kevin and happy Christmas. I was just looking this up again in order to put on my Christmas dinner table (and then Boxing Day breakfast). I love this recipe. This might be the 4th time I’ve made it. Now that I’m retired and on a fixed income- I really appreciate being able to create a recipe that is special and tasty for a very reasonable cost.
Reading through the comments, I appreciate the woman who suggested popping it in the oven to cook the top side- rather than flip it. I am a little older and find that the heavy pan+ twisting arms/wrists a little challenging- it’s hard for me to hold the weight. So… I am going to give the oven a try.
I also love the idea of substituting Besan (chickpea) flour. A couple of decades ago, I made a lengthy stay in India and fell in love with Ajwain pancakes. Since then, using Besan flour makes me feel so happy! It’s delicious even if one is not gluten free.
I agree with the person who felt the need for a sour cream topping. That’s honestly my favorite as well- a small dollop of sour cream (or plain greek yogurt) and Bob’s your uncle.
Wishing you well this holiday season. I also intend to make your short ribs for Christmas dinner, Kevin!
Nana says
Delicious and easy to make. I add grated carrots and cheese to the mix. Flipping it over is easy if you line the frying pan with baking paper that’s been brushed lightly with olive oil.
Mary says
I had a small head of cabbage that needed attention. Found this recipe today & made it tonight. Delish, & not terribly time consuming. Will repeat – but not soon, as we have more than half left for another meal.
Renee Krempasky says
Dear Kevin. I made this ( cabbage pie) using almond flour and grated Pecorino Romano . I’d give it 10⭐️’s!!! Thank you for this and ALL your wonderful recipes , helpful hints and anecdotes ! The recipes you demo have all been foolproof , delicious and healthy . I could watch your videos all day. Long. A BILLION THANKS ♥️