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5 from 20 votes

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.
Prep Time10 mins
Cook Time20 mins
Course: Main Course, Dinner
Servings: 2


  • 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


  • 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!