Cabbage Pie

November 16, 2019
2 Ratings
Photo by Julia Gartland. Food Stylist: Anna Billingskog. Prop Stylist: Amanda Widis.
  • Prep time 3 hours 30 minutes
  • Cook time 1 hour 10 minutes
  • Serves 6 to 8
What You'll Need
  • Dough
  • 300 milliliters whole milk
  • 1 tablespoon honey
  • 8 grams yeast
  • 400 grams all-purpose flour, plus more as needed
  • 3 tablespoons unrefined sunflower oil, divided
  • 2 large eggs, divided (one for dough, one for egg wash)
  • 1 teaspoon kosher salt
  • Filling & assembly
  • Unrefined sunflower oil
  • 3 yellow onions, thinly sliced
  • 2 large carrots, grated
  • 2 to 3 pounds medium-sized cabbage, julienned
  • 1 bunch fresh dill, chopped
  • 1 bunch fresh parsley, chopped
  • Kosher salt and freshly ground black pepper
  1. Dough
  2. Warm the milk and use half (150 ml) to dissolve honey and yeast in a bowl, cover and leave for 15 minutes until strong foam cap appears.
  3. Sift the flour into a large bowl and make a well. Add 2 tablespoons of the sunflower oil, 1 beaten egg, the honey-yeast mixture, and the rest of the milk into the well and stir together into a dough—it should be soft and sticky; only add more flour if the consistency is soupy.
  4. Knead dough or use standing mixer with dough hook for 10 to 15 minutes. Transfer into a bowl lightly greased with the remaining tablespoon of sunflower oil, cover, and let proof in a warm place for 1 1/2 to 2 hours.
  5. Beat down dough and proof again for another hour.
  1. Filling & assembly
  2. Make the filling: In a large pan, sauté the onions in some sunflower oil, about 20 minutes, or until caramelized.
  3. Meanwhile, in a separate pan, cook down cabbage and carrots until soft, 20 to 30 minutes, then add salt, pepper, and herbs. Combine with onions.
  4. Assemble the pie: Preheat oven to 350°F. Grease a large, round, deep-dish baking pan with sunflower oil (springform is great for this).
  5. Divide dough into a 1/3 piece and a larger 2/3 piece. Take the larger piece of dough and roll it out to fit the form of the dish on the bottom and sides. Add filling. Roll out the smaller piece and lay it on top, cutting off excess dough and reserving to decorate the top with designs ~~~ such as leaves and such. Crimp the edges to seal the two pieces of dough together.
  6. Brush top with egg wash (the remaining egg, beaten) and bake for 30 to 40 mins until golden-brown.

See what other Food52ers are saying.

  • Smaug
  • Elissa J Martinez
    Elissa J Martinez
  • Irina Groushevaia
    Irina Groushevaia
  • Amy

12 Reviews

Amy December 12, 2019
Irina, when in making the bread dough do you add the 1 teaspoon of salt?
Irina G. December 14, 2019
Yes, with the flour before wet ingredients!
Smaug November 19, 2019
Not a cabbage fan, but I liked the picture so much that I've been having fun making some pies with this method and alternate fillings. I like the dough a lot- it's fairly typical for soft breads (which I don't make much) but damper than most and handles very nicely. I found that it baked up into a very nice, high rising bread (I didn't bother with sifting the flour, by the way, I think that's more of a because-Mama-used to thing) and would actually make a very nice dinner roll. One alternative I tried was a one piece crust, folding the top over like a closed galette- it made for a thicker, bready top, but it's good bread and looked good.
Irina G. December 14, 2019
So happy to hear! This bread is also great for mini hand held pies we call pirozhki!
nina V. November 17, 2019
Can I make it ahead ot time. Does it freeze well?
Irina G. November 17, 2019
For best results, make the filling up to two days ahead of time, but make dough and assemble pie day of serving. It is best to serve warm out of the oven. If you want to free I recommend cutting the pie prior into portions!
Irina G. November 17, 2019
To freeze*
Elissa J. November 16, 2019
Is intrigued; I LOVE braised cabbage. To make it as a pie must be like the best pierogi!
Irina G. November 17, 2019
Fun fact: in Russian the word “pierogi” means little hand pies, so, yes, this would be the mother of all pierogi :)
Smaug November 16, 2019
Two questions- About how thick do you roll the dough? and is there a particular reason to sift the flour? That's a little unusual in a bread recipe.
Irina G. November 16, 2019
The dough needs to be thick enough to hold up the filling and not leak, around 0.5 cm. The flour is sifted to make the dough light and fluffy, as it tends to be on the tougher side.
Smaug November 16, 2019