Baked Cabbage and Onion Pie with Butter Pastry

Name: Baked Cabbage and Onion Pie with Butter Pastry
Prep time: 30 min
Cook time: 60 min
Total time: 125 min
Yield: 8 slices
Cuisine: Eastern European inspired
Ingredients: 400 g all-purpose flour; 150 g cold butter, cubed; 2 whole eggs for dough; 1 tsp baking powder; 80 ml cold milk; 600 g cabbage, shredded; 1 whole onion, diced; 2 tbsp vegetable oil; 0.75 tsp salt; 0.25 tsp black pepper; 1 whole egg, beaten for wash

A tender butter pastry wraps a gently cooked cabbage and onion filling in this savory oven pie.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 5 minMakes 8 slices

Jump to Recipe

A tender butter pastry wraps a gently cooked cabbage and onion filling in this savory oven pie. Cook moisture out of the cabbage first so the bottom crust can bake through. Roll the base a little larger than the baking dish, fill it while cool, then seal the top and add a steam vent. Let the pie rest before cutting into generous squares. Rub butter into flour, baking powder and half the salt; mix in two eggs and enough milk to make a dough, then chill 20 minutes. Cook onion in oil for 4 minutes, add cabbage, remaining salt and pepper and cook uncovered 15 minutes until soft and fairly dry; cool.

Baked Cabbage and Onion Pie with Butter Pastry

How to tell when it is ready

Bake 35 to 45 minutes until pastry is golden and base fully baked; rest 15 minutes before slicing.

Tips

Rub butter into flour, baking powder and half the salt.
Cook onion in oil for 4 minutes, add cabbage, remaining salt and pepper and cook uncovered 15 minutes until soft and fairly dry.
Heat oven to 190°C (375°F).
Roll remaining dough over top, seal edges and cut vents.

Troubleshooting

If bottom is soggy, cook cabbage drier and bake longer.
If crust tears, patch with leftover pastry.

Substitutions

Use a comparable firm white cabbage.
Use cold margarine instead of butter for a different pastry flavour.

Variations

Add chopped dill to cabbage.
Add sautéed mushrooms to filling after drying them.

Serving suggestions

Serve with a green salad.
Add a spoon of sour cream.
Offer alongside soup.
Cut into smaller starter squares.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered up to 3 days and reheat until hot.

Storage

Refrigerate covered up to 3 days and reheat until hot.

Food safety

Cook the egg pastry fully and cool cabbage before filling dough.

Frequently asked questions

How do I know simple baked cabbage pie is ready?

Bake 35 to 45 minutes until pastry is golden and base fully baked; rest 15 minutes before slicing.

How should I store simple baked cabbage pie?

Refrigerate covered up to 3 days and reheat until hot.

Serve with a green salad. Refrigerate covered up to 3 days and reheat until hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Baked Cabbage and Onion Pie with Butter Pastry