The Ultimate Cabbage and Egg Pie for Holidays and Cozy Evenings

A large cabbage and egg pie is the kind of baking that naturally gathers the whole family around the table. It looks generous, smells unmistakably homemade, and instantly sets a celebratory mood. This pie fits just as well on a New Year’s table, an Easter spread, or a quiet afternoon tea with loved ones.

Why This Pie Feels Truly Festive

Yeast-based pies have always held a special place in traditional home cooking. They demand time and care, but reward the baker with deep flavor and a sense of real, nourishing food. This version combines airy dough made with milk and sour cream and a juicy filling of cabbage slowly stewed in butter and mixed with eggs.

Its large size makes the pie the centerpiece of the table. It slices neatly into portions and tastes just as good hot from the oven as it does once completely cooled.

Ingredients for the Dough and Filling

This pie yields about twelve servings and uses classic, familiar ingredients. For the yeast dough, you will need wheat flour (500 g), salt (1 teaspoon), sugar (1 tablespoon), one large egg, sour cream (100 g), dry yeast (15 g), milk (250 ml), butter (50 g), and a small amount of vegetable oil. An egg and butter are used for brushing.

The filling requires one cabbage head weighing about 1.5 kg, butter (100 g), milk (150 ml), six hard-boiled eggs, and salt.

From Dough to Oven: Key Steps for Success

Always sift the flour to keep the dough light. Mix in salt, sugar, egg, and sour cream, then add dry yeast and warm milk. The milk temperature should stay around 37–38°C to activate the yeast properly.

Knead the dough until elastic, gradually incorporating softened butter. Shape it into a ball, brush lightly with vegetable oil, and leave it to rise in a warm place for about 90 minutes. After gently punching it down, let it rise again for roughly one hour, until soft and airy.

For the filling, finely shred the cabbage, lightly salt it, and leave it for 15 minutes before squeezing out excess moisture. Melt butter in a heavy-bottomed pot, add the cabbage, warm it briefly, then pour in the milk and simmer over medium heat until the liquid evaporates. Once cooled, mix in chopped eggs and adjust salt. The filling should be tender and juicy, not watery.

Separate one-third of the dough. Roll out the larger portion and line a 30–32 cm baking pan, letting the edges hang over. Spread the filling evenly and fold the edges over it. Roll out the remaining dough to cover the top, sealing the edges tightly. Brush with beaten egg, make small steam holes, and bake at 180°C for about one hour in the lower part of the oven.

Brush the finished pie with butter and let it rest slightly before serving.