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A close-up slice of savory cabbage pie on a white plate, showcasing the layers of tender cabbage and ground beef filling inside a flaky crust.

Cabbage Pie Recipe (The Ultimate Comfort Food)

Discover the ultimate comfort food with this Cabbage Pie Recipe. A savory filling of tender cabbage and ground beef baked in a flaky, golden crust. This easy-to-follow recipe is perfect for a hearty family dinner.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Eastern European
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 double-crust pie dough for a 9-inch pie, store-bought or homemade
  • 1 lb ground beef
  • 1 medium head green cabbage shredded (about 8 cups)
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 2 large eggs divided
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 tbsp fresh dill chopped, optional
  • 1 tbsp water for egg wash

Equipment

  • 1 9-inch pie plate
  • 1 Large Skillet

Instructions
 

  1. In a large skillet, melt butter over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 more minute. Add the ground beef, break it apart, and cook until browned. Drain excess grease.
  2. Add the shredded cabbage to the skillet. Cook, stirring occasionally, for 15-20 minutes until the cabbage is very tender and has released its moisture. Season with salt, pepper, and dill. Remove from heat and cool for at least 15 minutes.
  3. In a small bowl, lightly beat one egg. Stir the beaten egg into the cooled cabbage mixture.
  4. Preheat oven to 400°F (200°C). Place one pie crust in a 9-inch pie plate. Spoon the filling into the crust. Top with the second crust, trim and crimp the edges to seal. Cut slits in the top for ventilation.
  5. Beat the remaining egg with 1 tbsp of water and brush over the top crust. Bake for 35-45 minutes, until the crust is deep golden brown.
  6. Let the pie rest for 15-20 minutes before slicing and serving. This allows the filling to set.

Notes

Tip 1: Ensure you cook the cabbage thoroughly to remove as much moisture as possible. This is the secret to preventing a soggy pie bottom.
Tip 2: Let the filling cool completely before adding it to the pie crust. This helps keep the bottom crust flaky.
Tip 3: For an extra rich filling, you can add a splash of heavy cream to the cabbage mixture at the end of cooking.
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