Cabbage Pie Recipe

Cabbage pie turns everyday veggies into a golden, savory bake that’s honestly good for breakfast, lunch, or dinner.

Here, cabbage and spinach team up with eggs and a sprinkle of sesame seeds, making a filling meal that’s easy on the wallet and actually pretty good for you.

I’m sharing my go-to cabbage pie because it bakes up with a crispy edge but stays soft and full of flavor inside.

The mix of veggies and eggs keeps me full for hours, and it’s just as nice warm from the oven as it is at room temp.

One thing I love about this pie? Most of the ingredients are already hanging around in my kitchen.

The sesame seeds bring a subtle nutty vibe and a little crunch, which keeps things interesting. Sometimes I toss in cheese if I want it extra comforting—either way, it’s cozy food that doesn’t feel heavy.

Equipment

You really don’t need anything fancy to pull this off. I just grab the basics—stuff most folks have already.

You’ll need:

• Large mixing bowl for tossing everything together
• Medium skillet or frying pan for cooking the veggies
• Sharp knife for chopping up the cabbage and spinach
• Cutting board to save your countertop
• 9-inch pie dish or round baking pan for baking
• Whisk or fork to beat the eggs
• Wooden spoon or spatula for stirring
• Measuring cups and spoons for accuracy
• Pastry brush if you want to add an egg wash
• Oven mitts (trust me, don’t skip these)

I usually reach for my non-stick skillet since it’s less messy and needs less oil. Glass or ceramic pie dishes are nice because they heat evenly and I can sneak a peek at the bottom.

Don’t forget to preheat your oven before you start putting things together. I’ve learned the hard way—it really does help the pie cook up right.

Ingredients

This pie comes together with simple stuff—fresh veggies, eggs, and a sprinkle of sesame seeds. It works as a main or a side, depending on your mood.

For the dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup warm water
• 3 tablespoons olive oil

For the cabbage filling:

• 4 cups green cabbage, finely shredded
• 2 cups fresh spinach, chopped
• 1 large onion, diced
• 3 eggs
• 3 tablespoons olive oil
• 2 tablespoons sesame seeds
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Shredding the cabbage nice and fine helps it cook through and blend with everything else. The spinach adds some color and a bit of extra nutrition.

Eggs hold the filling together and give it a bit of richness. I like the way they make the whole thing feel a little more substantial.

Sesame seeds? They’re subtle but add a gentle crunch and a bit of nuttiness. I always toss a few extra on top.

Most of these are pantry staples, so you probably don’t even need a trip to the store. Simple, but it tastes like you put in more effort than you actually did.

Instructions

First things first: I preheat the oven to 375°F (190°C) and grease a 9-inch pie dish with a little butter or oil.

For the filling:

• Heat 2 tablespoons of oil in a big pan over medium
• Add the chopped cabbage and cook for 8-10 minutes, stirring now and then, until it’s soft and just starting to turn golden
• Toss in the spinach and cook for another 2-3 minutes until wilted
• Season with salt and pepper, then take it off the heat and let it cool for about 5 minutes

For assembly:

• Beat 4 eggs in a large bowl with a pinch of salt
• Add the cooled cabbage-spinach mix and stir it all together
• Pour half into the pie dish and spread it out
• Sprinkle 1 tablespoon sesame seeds on top
• Add the rest of the mixture and smooth it out
• Top with another tablespoon of sesame seeds

Bake the pie for 30-35 minutes. You’re looking for set eggs and a golden top. The edges should look a bit firm and maybe even a little crispy, sort of like a cabbage pancake.

Let it cool for about 5 minutes before slicing. It holds together well and you can serve it warm or let it cool to room temp.

Notes

I’ve found this cabbage pie works for any meal, honestly. It’s filling enough for breakfast, but I’ve also packed it for lunch and served it for dinner.

The texture lands somewhere between a quiche and a Spanish tortilla—firm but tender. The eggs tie everything together, and those sesame seeds on top are just the right touch.

If you’ve ever made stuffed cabbage rolls, you’ll appreciate how much less work this is. No rolling, but all those cozy flavors.

I like it with a side of creamy dill sauce. Just mix up some sour cream, fresh dill, a squeeze of lemon, and a pinch of salt. It’s really good with the savory filling.

• Storage: Cover leftovers and stash them in the fridge for up to 3 days
• Reheating: Warm up slices in a 350°F oven for about 10 minutes, or zap them in the microwave for a minute or two
• Freezing: I’ve wrapped slices in foil and frozen them for a couple of months—still good when reheated
• Substitutions: If you don’t have spinach, kale or Swiss chard work just fine

I think it tastes best a little warm or even at room temp. It’s a solid make-ahead dish, and the flavors somehow get better after a night in the fridge.

If your cabbage gives off a lot of water while baking, just pour it off before serving. That helps keep the texture just right.

Tasting Notes

When I first dig into this cabbage pie, the flaky, golden crust cracks open and you get a whiff of that warm, savory filling. Those sesame seeds on top? They’ve got this nutty crunch that just works with the soft inside.

The cabbage has a gentle, slightly sweet taste that sort of sets the tone for the whole pie. It doesn’t take over—if anything, it’s kind of mellow.

Spinach brings in a little earthiness and that pop of green color that makes each slice look pretty inviting.

I really like how the eggs pull it all together and give the filling a creamy vibe. It’s rich enough to be satisfying but not so much that it feels heavy.

The sesame seeds toast up nicely on the outside and give the crust a bit more texture. Every bite is this mix of crisp crust and soft, moist filling—can’t complain about that.

This pie’s good whether you eat it fresh out of the oven or after it’s cooled off a bit. Honestly, I think it’s at its best when it’s just warm, when everything sort of melts together.

The cabbage holds up—still tender, not soggy—and the eggs stay firm.

Overall, it’s just comforting and hits the spot without going overboard. The flavors are simple, and you can actually taste each veggie. The eggs add a little richness, enough to make it feel like you’re eating a real meal.

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