The Easiest 10-Minute Cabbage Pie Everyone Raves About

This is absolutely delicious. Don’t change a thing! I took this to a dinner party and everyone loved it, but I’ve been making it at home just for us too. It really only takes 10 minutes to prepare everything!

Crispy golden layers on the outside, soft savory cabbage and carrot filling on the inside, with a creamy sauce that ties it all together. Perfect for a quick weeknight dinner or when you need something impressive without the stress.

Ingredients

For the filling:

• 1 medium green cabbage (about 700–800g), finely shredded
• 2 medium carrots, grated
• 1 medium onion, finely chopped
• 2–3 tablespoons olive oil or butter
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried dill or 2 tablespoons fresh dill (optional but recommended)
• ½ teaspoon garlic powder (optional)

For the batter/sauce:

• 3 large eggs
• 1 cup (240 ml) milk
• 3 tablespoons all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2–3 tablespoons sour cream or Greek yogurt (optional, for extra creaminess)

For the creamy topping (the pour-over sauce):

• ¾ cup (180 ml) heavy cream or milk + 2 tablespoons sour cream
• 1–2 tablespoons mayonnaise (optional)
• Pinch of salt and pepper

For the pan:

• Butter or oil for greasing
• A little flour or breadcrumbs for dusting (optional)

Instructions

1. Prep the vegetables (5 minutes)
   Finely shred the cabbage and grate the carrots. Chop the onion.
2. Cook the filling
   Heat oil or butter in a large pan over medium heat. Add the onion and cook for 1–2 minutes until soft.
   Add the shredded cabbage and grated carrots. Season with salt, pepper, dill, and garlic powder.
   Cook for 6–8 minutes, stirring occasionally, until the cabbage softens and reduces in volume. Turn off the heat and let it cool slightly.
3. Make the batter
   In a bowl, whisk the eggs, milk, flour, baking powder, salt, and sour cream (if using) until smooth. The batter should be pourable, like thin pancake batter.
4. Assemble
   Grease a 9×13-inch (or similar) glass baking dish well.
   Spread the cooked cabbage-carrot mixture evenly in the dish.
   Pour the egg batter evenly over the vegetables.
5. Add the creamy topping
   Mix the cream (or milk + sour cream) with a pinch of salt and pepper. Pour this creamy mixture over the top so it pools nicely across the surface.
6. Bake
   Preheat oven to 180°C (350°F).
   Bake for 35–45 minutes until the top is deeply golden and set, and the edges are crispy.
7. Rest & Serve
   Let it rest for 10 minutes before slicing. It cuts beautifully into neat squares.

Tips for Best Results

• Don’t skip the resting time — it firms up and slices cleanly.
• For extra flavor, sprinkle a little grated cheese on top in the last 10 minutes of baking.
• Leftovers reheat wonderfully in the oven or air fryer and stay crispy.

This recipe really is as easy as it looks. Ten minutes of prep, then the oven does the rest. Serve it with a simple salad or just on its own — it’s that good.

Enjoy!