Cabbage Pie
Discover the perfect comfort food with this homemade cabbage pie—a savory blend of tender sautéed cabbage, caramelized onions, and a hint of paprika, all encased in a golden, flaky crust. This classic dish combines undeniably simple ingredients, like sour cream-infused cabbage filling and a buttery homemade dough, for a hearty yet elegant meal. With just 30 minutes of prep time and a bake that fills your kitchen with irresistible aromas, this pie is perfect for family dinners or gatherings. Serve it warm, paired with a crisp green salad or a bowl of soup, for an unforgettable, wholesome dish. Perfect for those craving rustic flavors, this cabbage pie is a delicious way to elevate humble ingredients!
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Recipe Information
Ingredients
- 1 medium head (about 2 lbs) Cabbage
- 1 large Onion
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 large Egg
- 2 tablespoons Sour cream
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 cup Vegetable oil
- 0.5 cup Milk
- 1 large Egg (for glaze)
Instructions
Preheat your oven to 375°F (190°C). Grease and flour a 9-inch pie dish or baking pan.
Finely chop the cabbage and onion. Heat butter in a large skillet over medium heat, add the chopped onion, and sauté until softened, about 3-4 minutes.
Add the chopped cabbage to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the cabbage is soft and slightly golden. Season with salt, black pepper, and paprika. Remove from heat and let the mixture cool slightly.
In a small bowl, whisk together the egg and sour cream. Stir this mixture into the cooled cabbage filling for added creaminess and flavor.
To make the dough, sift the flour and baking powder into a large mixing bowl. In a separate bowl, whisk together vegetable oil, milk, and a pinch of salt. Gradually add the wet mixture to the dry ingredients, mixing until a soft and pliable dough forms.
Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion to fit the bottom and sides of the pie dish.
Transfer the rolled-out dough to the pie dish, pressing it gently to fit. Trim any overhanging edges.
Spoon the cabbage filling evenly into the crust-lined dish.
Roll out the smaller portion of the dough to form the pie's top crust. Place it over the filling and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
In a small bowl, beat the egg for the glaze and brush it over the top crust to give the pie a golden, glossy finish.
Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown and cooked through.
Let the pie cool for about 10 minutes before slicing and serving. Enjoy your homemade cabbage pie!
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 70.0 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 32.0 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 492 mg | 38% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1977 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
