Savory Cabbage Cake | Easy and Healthy Recipe

When it comes to affordable, versatile, nutritious ingredients, it’s tough to beat the humble cabbage. A staple the world over, this cheap cruciferous veg is great for long storage and tastes great raw or cooked. From Eastern European favorites like cabbage cakes and classic cabbage rolls to Asian cabbage salad and Russian cabbage pie, there are dozens of ways to turn it into dinner!

Ingredients & Substitutions

• Cabbage – The heart of our recipe. I personally prefer using green cabbage, but red cabbage, Napa cabbage or conehead cabbage all work, too!
• Olive Oil – EVOO adds another layer of savory flavor, but you’re welcome to swap in any cooking oil you prefer.
• Onion & Crushed Garlic – My favorite allium duo! Feel free to use any color of onion or swap in shallots.
• Fresh Parsley – Parsley adds a nice citrusy undertone. If you don’t have fresh, use ⅓ as much dry.
• Plain Yogurt & Large Eggs – These two binders add structure and a nice boost of protein. If you’re using a different size of egg, note that 1 large egg = ¼ cup.
• All-Purpose Flour, Baking Powder & Salt – Together these form self-rising flour, so feel to swap that in if you prefer.
• Baking Soda – This leavener has different chemical properties than baking powder, so they are not interchangeable.
• Black Pepper, Mustard Powder, Thyme & Oregano – Dried herbs and spices round out the flavor with warmth and punchiness. Make sure to use freshly cracked black pepper for the most potent flavor. 

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Cabbage Pie vs. Cabbage Cake

At first glance, cabbage cake and Russian cabbage pie might seem almost the same. In fact, cabbage cake is sometimes even called cabbage pie, which can be confusing. But their preparation, textures, and flavors make them more like distant cousins than siblings.

Russian cabbage pie is a classic Slavic comfort food. The dough, made with mayonnaise, eggs, flour, and baking powder, is poured over a hearty filling of sautéed cabbage, onion, carrot, and bell pepper. It bakes into a slightly bready, casserole-like dish, often topped with sesame or nigella seeds.

Cabbage cake takes a lighter, tangier approach. It uses yogurt instead of mayo, along with garlic, Mediterranean herbs, and mustard powder. With both baking powder and baking soda, the texture is fluffier and more uniform.

So, while both highlight the nutty-sweet flavor of cabbage, they’re quite different. Russian cabbage pie is rich and layered (like a rustic vegetable pie), while cabbage cake is lighter and uniform (closer to a crustless quiche). If you prefer a classic quiche with a flaky base, you can use a proper crust like in my homemade quiche crust recipe.

How to Make Cabbage Cake

Watch the full video recipe to learn how to make the BEST Cabbage Cake recipe.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

• Egg-Free – While I haven’t tried it, I think cabbage cake should work well with vegan alternatives. I recommend replacing each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water + 5 minutes to thicken). The flax helps bind the batter and keeps the cake moist while adding a subtle nutty note.
• Dairy-Free – Swap in your favorite vegan yogurt or sour cream alternative.
• Gluten-Free – Use a 1:1 gluten-free all-purpose flour blend instead of regular flour. Make sure your blend includes xanthan gum or another binding agent to help the cake hold together and give the batter 30 minutes to rehydrate before baking.

Once you’ve mastered the base recipe, try mixing things up with these easy, flavorful twists:

• Cheesy Herb Cabbage Cake – Stir ½ cup grated feta, mozzarella, or cheddar into the batter for extra richness. Top with a sprinkle of cheese before baking for a golden, savory crust.
• Spicy Cabbage Cake – Add ½-1 teaspoon chili flakes, smoked paprika, or cayenne pepper to the batter for a gentle heat that balances the tangy yogurt and sweet cabbage.
• Mediterranean-Style – Mix in chopped sun-dried tomatoes, olives, and a pinch of za’atar or rosemary.
• Green Goddess – In addition to parsley, mix in fresh dill, chives, and/or cilantro, and serve with a dollop of Greek yogurt or tzatziki on the side for a bright, herby finish.

Expert Tips & Tricks 

• Slice the cabbage thinly. The thinner the cabbage, the more tender and evenly cooked your cake will be. Aim for fine shreds rather than thick chunks. A food processor makes short work of it!
• Don’t skip sautéing the cabbage and onions. Lightly cooking the vegetables first draws out moisture and builds flavor, so your cabbage cake bakes up rich and savory, not soggy.
• Use room-temperature ingredients. Cold yogurt and eggs can make the batter thicker and harder to mix. Let them sit out for 15-20 minutes before you start.
• Adjust seasoning to taste. Different cabbages vary in sweetness and flavor. Taste your sautéed mixture before combining with the batter and adjust the salt, pepper, or herbs as needed.
• Avoid overmixing. Stir the batter just until combined, or the texture may end up dense instead of soft and fluffy.
• Line your pan with parchment paper. This makes removing the cake a breeze and helps prevent sticking, especially if you’re using a ceramic or glass dish.
• Let it rest before slicing. Give the cabbage cake 10-15 minutes to cool after baking. This helps it firm up slightly, making cleaner slices and better texture.
• Cabbage has layers. If yours has gotten a little wrinkly or sad looking in the crisper drawer, try peeling off a few layers of leaves. Chances are there’s plenty of goodness underneath!

How to Serve Cabbge Cake

Cabbage cake is one of those rare dishes that’s just as delicious warm, room temperature, or even straight from the fridge. Plus, because the flavors only get better overnight, cabbage cake is perfect for meal prep or easy weekday lunches.

Serve it as a light main course with a crisp green salad, easy tomato soup, or a comforting lentil soup for a cozy meal. It also makes a lovely addition to a brunch spread, pair it with shakshuka , fried or poached eggs, sliced tomatoes, and a dollop of tzatziki for extra richness. For entertaining, cut it into bite-sized squares and serve as an appetizer with creamy tahini sauce, sour cream, or garlic yogurt for dipping.

Storage & Reheating

• Refrigeration: Store leftover cabbage cake in an airtight container in the refrigerator for up to 4–5 days. To keep the texture moist, let it cool completely before covering or sealing. 
• Freezing: For longer storage, you can freeze individual slices for up to 2 months. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container.
• Reheating: When you’re ready to enjoy, thaw in the refrigerator overnight, then reheat in a 350°F (175°C) oven for about 10–15 minutes or in a skillet over medium-low heat until warmed through. If you like a crisp top, pop your slice under the broiler for 1–2 minutes at the end of reheating for that freshly baked finish. Avoid microwaving as it can make the texture a bit rubbery.

FAQs