Russian Cabbage Pie

Let’s be honest—there are recipes that simply fill a hunger, and then there are recipes that bring back memories, stir the soul, and make everyone at the table look at each other and say, “This… this is real food.” From my experience, this is that kind of recipe. The first time we baked this flaky, golden Russian cabbage pie, the scent of caramelized onion and buttery dough drifted into every corner of the house. And when we sliced it open, steam rose from the soft layers of sweet-savory cabbage like a warm sigh of comfort.

We’ve made this pie during snowy winters, during family reunions, and once—unforgettably—for a simple Tuesday dinner that turned into a celebration. It’s hearty without being heavy, flavorful without needing anything fancy. And the best part? It invites variations. We’ve made it with sour cream in the dough, sprinkled it with dill, added egg, left it simple, fried it, baked it, and once, even air-fried mini versions. Every version was a hit.

This is our go-to dish when we want something that feels like a warm hug. We hope it becomes that for you, too.

Preparation Time

• ⏱ Prep time: 25 minutes

• 🍳 Cooking time: 45–50 minutes (depending on method)

• ❄ Cooling time (before slicing): 10–15 minutes

• 👨‍👩‍👧‍👦 Serves: 6–8

• 🌟 Difficulty level: Medium

Let’s get everything ready. The dough, the filling, the love—it all starts now.

The Necessary Ingredients (Possible in All Kinds of Variations)

For the Dough:

• 2 cups all-purpose flour

• ½ teaspoon salt

• 100 g (about 7 tbsp) unsalted butter, cold and cubed

• ½ cup sour cream or Greek yogurt

• 1 egg (for dough) + 1 egg (for brushing, optional)

• 1 tsp baking powder

For the Cabbage Filling:

• 2 tablespoons butter or olive oil

• 1 large onion, thinly sliced

• 1 small head green cabbage, finely shredded (about 1 kg)

• Salt and black pepper to taste

• ½ teaspoon sugar (optional, for a sweeter version)

• Optional: 1 hard-boiled egg, chopped (traditional in some regions)

• Optional: fresh dill or parsley, finely chopped

Alternative versions:
For a vegan version, use plant-based butter and yogurt alternatives, and skip the egg (or use flaxseed egg for binding).
To make it gluten-free, use a 1:1 gluten-free flour mix and check baking powder is gluten-free.
Want a low-carb version? Use almond flour crust and swap cabbage with finely chopped cauliflower and kale.
Add a little cheese (feta or ricotta) for a creamier twist.

Now that we’re prepped, it’s time to get cooking. I’ll walk you through every method that works for this pie—each with its own charm.

The Steps of Preparation (Possible in All Kinds of Variations)

This dish welcomes all kinds of cooking approaches—from rustic oven baking to creative shortcuts in the air fryer. Here’s how we do it most often:

1. In a large bowl, mix flour, salt, and baking powder.

2. Add cold butter cubes and rub them into the flour with your fingers until it resembles coarse crumbs.

3. Stir in the sour cream and one egg, mixing just until a dough forms.

4. Knead gently on a floured surface until smooth. Wrap and chill for 20–30 minutes.

5. Meanwhile, heat butter or oil in a pan and sauté onions over medium heat until golden.

6. Add shredded cabbage, season with salt, pepper, and sugar, and cook for 20–25 minutes until soft and lightly caramelized.

7. (Optional) Stir in chopped boiled egg or fresh herbs and set aside to cool slightly.

8. Preheat oven to 180°C (350°F).

9. Divide dough in two: one part slightly larger. Roll out the larger portion and line a greased 9-inch pie pan or baking dish.

10. Fill with the cabbage mixture, smoothing evenly.

11. Roll out the smaller dough portion and place over the top. Seal and crimp edges.

12. Cut a few slits in the top for steam to escape. Brush with beaten egg if desired.

13. Bake for 40–50 minutes until golden brown and crisp.

14. Let cool for at least 10–15 minutes before slicing.

Other cooking methods:

Air Fryer:
Prepare as above, but shape into smaller hand pies. Bake at 170°C (340°F) for 15–20 minutes.

Ninja Foodi (Bake/Roast setting):
Use a baking pan that fits inside. Same temperature and timing as oven.

Skillet version (no oven):
Use stovetop-safe dough (skip egg and use oil). Press into a deep non-stick pan, cook over low-medium heat covered, flipping once halfway.

Now that your kitchen smells incredible and your pie is cooling, let’s talk nutrition.

Nutritional Benefits

• 🥬 Cabbage is a great source of fiber, vitamin C, and antioxidants, promoting gut and immune health.

• 🧅 Onions contain quercetin, a plant compound with anti-inflammatory effects.

• 🍳 Eggs provide high-quality protein and essential nutrients like choline and B12.

• 🌿 Fresh herbs like dill support digestion and add micronutrients without added calories.

• 🥧 Homemade dough reduces processed food intake, giving you full control of ingredients.

• 🧘 The balance of carbs, fats, and fiber makes this a comforting yet wholesome meal.

• 🧡 Low in sugar and customizable, it fits a variety of dietary preferences.

Once you’ve mastered the classic version, here’s how to add your own twist to it.

Possible Additions or Upgrades

Want to take your pie to the next level? Here are some delicious ideas we’ve tested over the years:

Add shredded carrots or mushrooms to the filling for extra depth.
Use caraway seeds or fennel seeds for a warm, Eastern-European flavor kick.
Top the pie with a sprinkle of sesame or nigella seeds before baking for added crunch.
Include a layer of soft cheese, like ricotta or cream cheese, for richness.
Serve it cold the next day with a dollop of sour cream—trust me, it’s even better.
Bake in individual ramekins or as hand pies for picnics or lunchboxes.
Make it spicy with a pinch of Aleppo pepper or smoked paprika in the filling.

This pie has endless potential—just like the stories you’ll make while sharing it.

Frequently Asked Questions (And Honest Answers)

Can I make this pie in advance?
Yes! It reheats beautifully and is even tastier the next day.

Can I freeze it?
Definitely. Wrap it tightly and freeze for up to 3 months. Reheat in the oven for best texture.

Can I use red cabbage?
You can, but it’ll have a slightly more bitter taste and a darker color.

Do I have to chill the dough?
We recommend it. It helps the butter firm up for a flakier texture.

What should I serve with it?
It’s perfect with a side of pickles, soup, or a green salad.

Can I make it without eggs?
Yes, just skip the egg in the dough and use water or non-dairy milk to bind.

What kind of flour works best?
All-purpose is great, but you can use spelt or gluten-free blends too.

Can I make this without an oven?
Yes! Use a covered pan on low heat or a countertop oven like the Ninja Foodi.

What if I want a sweeter pie?
Add a few raisins or more sugar to the filling—it works surprisingly well.

Is this recipe kid-friendly?
Absolutely. We’ve seen picky eaters devour it—especially when it’s served with a fun dip.

If you loved this pie—or even if you’re just dreaming about making it—don’t keep it to yourself. Share this recipe with someone who needs a little homemade joy in their life. Tag us, send it to a friend, or post a photo. After all, food is meant to be shared, just like memories.

🧡 From our kitchen to yours—enjoy every bite.