My Ultimate Savory Cabbage Skillet Pie: A Crispy, One-Pan Wonder

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My Journey with Cabbage Pie: Lessons and Flavors

When I first decided to make a “Savory Cabbage and Herb Skillet Pie,” I thought it would be effortless. However, once I started working in the kitchen, I faced a few challenges.

The biggest challenge was the excess water in the cabbage. In my first attempt, because the cabbage didn’t release its water properly, my pie ended up a bit soggy inside and the crust wasn’t crispy. I felt like all my hard work might have gone to waste! But I didn’t lose heart and decided to improve my cooking technique.

The second time around, I applied a “pro-technique.” I sautéed the cabbage and onions until all the liquid had evaporated and they were lightly browned (caramelized). When I added this mixture to the batter, the result was exactly what I wanted—perfectly crispy on the outside and soft and flavorful on the inside!

This recipe taught me that sometimes, for the best results, you need a little patience and the right technique. Now, this pie is a favorite for everyone at home, and whenever I make it, I feel proud of the lesson I learned from that first failed attempt.

Fozia Siraj

My Ultimate Savory Cabbage Skillet Pie: A Crispy, One-Pan Wonder

The Only Cabbage Recipe I Use: My Go-To Savory Skillet Pie

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Servings: 4

Calories: 720

Ingredients Method Notes

Ingredients

  

• Ingredients
• 425 grams cabbage thinly sliced or shredded (approx. half of a medium head)
• 150 grams onion diced (approx. half of a large onion)
• 1 bunch fresh Italian parsley coarsely chopped
• 1 teaspoon kosher salt
• Black pepper to taste
• 1/4 teaspoon ground nutmeg optional
• 3 large eggs beaten
• 80 grams all-purpose flour about 3/4 cup
• 1 tablespoon vegetable oil for frying

Method

 

1. Instructions
2. Prepare the Mixture: In a large mixing bowl, combine the cabbage, onion, parsley, salt, black pepper, and optional nutmeg. Toss well to ensure the seasonings are evenly distributed.
3. Bind the Ingredients: Pour the beaten eggs over the cabbage mixture and toss until thoroughly coated. Sprinkle the flour over the top and toss again until the flour is fully incorporated and coats the vegetables.
4. Initial Cook: Heat the vegetable oil in a 10-inch non-stick skillet over medium-low heat. Add the cabbage mixture to the skillet, pressing down lightly with a spatula. Use the spatula to tuck the edges in, creating a uniform, round "pie" shape. Cover the skillet and cook for about 10 minutes, or until the bottom is richly browned.
5. Flip: To flip the pie, carefully slide it onto a large plate, keeping it top-side up. Place the skillet over the plate and invert both so the pie flips back into the pan, browned-side up.
6. Finish: Cover the skillet again and cook for an additional 7 minutes, or until the bottom is golden and the center is cooked through.
7. Serve: Slide the finished pie onto a serving platter, slice into wedges, and serve warm.

Notes

Pro Tip:Master the Moisture: Cabbage naturally releases a lot of water when cooked. To prevent a soggy crust, sauté your cabbage and onions until they are deeply caramelized and nearly all liquid has evaporated before adding them to the batter.