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A slice of savory pie with a golden, fluffy crust, filled with shredded cabbage and carrots, topped with sesame and black seeds, sits on a plate. The rest of the pie is visible in the background.
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5 from 1 vote

Quick and Easy Russian Cabbage Pie

This easy Russian cabbage pie recipe features a savory cabbage filling and a golden crust topped with sesame seeds.
Prep Time45 minutes
WORK TIME15 minutes
Cuisine: World
Servings: 8
Calories: 155kcal

Ingredients

For the filling:

  • 3 tablespoon Olive oil
  • 1 Onion chopped
  • 1 Large carrot grated
  • 1 Bell pepper diced
  • ½ head Cabbage thinly sliced
  • Salt
  • Pepper
  • spices of your choice

For the dough:

  • 5 tablespoons Mayonnaise
  • 1 teaspoon Sugar
  • ½ teaspoon Salt
  • 2.5 teaspoons Baking powder
  • ⅔ cup All-purpose flour
  • 3 Eggs large

For topping:

  • White sesame seeds/black sesame seeds/nigella seeds
US Customary - Metric

Instructions

  • Prep oven: Preheat oven to 190°C (375°F). Line the bottom of a 23cm (9-inch) round pan with parchment paper.
  • Cook filling: Heat olive oil in a skillet over medium heat. Add onion and sauté until golden (6–7 minutes). Stir in carrot and bell pepper; cook 5–7 minutes. Add cabbage, season with salt, pepper, and spices, and cook 10–12 minutes until tender. Remove from heat.
  • Make batter: In a bowl, whisk mayonnaise, sugar, salt, baking powder, and 3 tablespoons of flour until smooth. Add eggs, mix well, then add remaining flour. Stir until the batter is thick and smooth.
  • Assemble: Spread half the batter into the prepared pan. Add the cabbage filling evenly, then pour the rest of the batter on top. Smooth with a spatula. Sprinkle with sesame or nigella seeds.
  • Bake: Bake 25–30 minutes, until golden brown on top. Let cool 20–30 minutes before slicing and serving.

Video

Notes

  • Spices & Herbs – Try smoked paprika, cumin, garlic powder, or fresh dill for extra flavor.
  • Cheesy Twist – Add ½ cup shredded cheese (cheddar, mozzarella, or feta) into the filling or sprinkle on top before baking.
  • Protein Boost – Mix cooked chicken, tuna, or ground turkey into the filling for a heartier version.
  • Flour Alternatives – Whole wheat flour or spelt flour can replace all-purpose flour for a nuttier flavor.
  • Storage – Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 170°C (340°F) for 10–12 minutes to keep it crisp.
  • Freezing – Freeze baked pie slices in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat.
  • Serving Ideas – Delicious warm or at room temperature. Serve with a dollop of sour cream, Greek yogurt, or alongside a fresh salad.
  • Make Ahead – Prepare the filling a day before, keep it in the fridge, and assemble just before baking.

Nutrition

Calories: 155kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 420mg | Potassium: 210mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1902IU | Vitamin C: 41mg | Calcium: 116mg | Iron: 1mg