Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 cup (240 ml) warm milk, 105–110°F
- 2 1/4 tsp (7 g) active dry yeast
- 1 tbsp (12 g) sugar + 1 tsp for cabbage
- 2 large eggs (plus 1 for egg wash)
- 6 tbsp (85 g) unsalted butter, very soft
- 1 1/4 tsp kosher salt (dough) + 1 1/2 tsp (filling)
- 2 lb (900 g) green cabbage, thinly sliced
- 2 medium yellow onions, thinly sliced
- 4 tbsp (56 g) butter + 1 tbsp (15 ml) neutral oil (filling)
- 1/2 tsp black pepper, 1 bay leaf
- 1/2 cup (15 g) fresh dill, chopped
- Optional: 2–3 hard-boiled eggs, chopped; 1 tsp apple cider vinegar
Do This
- 1) Bloom yeast: Mix warm milk, sugar, and yeast; stand 5–10 minutes until foamy.
- 2) Make dough: Beat in eggs, flour, and salt; knead 8–10 minutes, then work in butter. Rise 60–75 minutes.
- 3) Braise filling: Cook onions in butter/oil 5 minutes; add cabbage, salt, pepper, sugar, bay. Cover 15 minutes, then uncover 10–15 until dry. Stir in dill and vinegar; cool. Fold in chopped eggs if using.
- 4) Prep pan: Heat oven to 375°F (190°C). Line and butter a 9×13 in (23×33 cm) pan.
- 5) Assemble: Roll 60% of dough to fit pan; dock lightly. Spread filling. Top with remaining dough; seal and vent.
- 6) Proof 30–40 minutes, brush with egg wash, bake 35–45 minutes until deep golden. Rest 15 minutes, slice.
Why You’ll Love This Recipe
- Comforting, gently sweet cabbage and onion filling wrapped in a soft, golden, yeasted crust.
- Fresh dill brightens every bite; optional hard-boiled eggs add a classic, cozy touch.
- Feeds a crowd and slices cleanly—perfect for family dinners, brunches, or potlucks.
- Make-ahead friendly: dough and filling both hold well, and leftovers reheat beautifully.
Grocery List
- Produce: 1 green cabbage (about 2 lb/900 g), 2 yellow onions, fresh dill, 1 lemon (optional) or apple cider vinegar, 1 bay leaf
- Dairy: Whole milk, unsalted butter, eggs
- Pantry: All-purpose flour, active dry yeast, sugar, kosher salt, black pepper, neutral oil, parchment paper
Full Ingredients
Yeasted Dough
- 1 cup (240 ml) warm milk, 105–110°F
- 2 1/4 tsp (7 g) active dry yeast
- 1 tbsp (12 g) sugar
- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 2 large eggs, room temperature
- 6 tbsp (85 g) unsalted butter, very soft
- 1 1/4 tsp kosher salt
Buttery Cabbage Filling
- 4 tbsp (56 g) unsalted butter
- 1 tbsp (15 ml) neutral oil
- 2 medium yellow onions (about 300 g), thinly sliced
- 2 lb (900 g) green cabbage, core removed, very thinly sliced
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp (4 g) sugar
- 1 bay leaf
- 1/2 cup (15 g) fresh dill, finely chopped, divided (reserve 1 tbsp for garnish)
- Optional: 1 tsp apple cider vinegar or lemon juice
- Optional: 2–3 hard-boiled eggs, chopped
To Assemble & Finish
- Butter for the pan, plus parchment paper
- 1 egg beaten with 1 tsp milk (egg wash)
- Optional: 1 tbsp melted butter for brushing after baking
Step-by-Step Instructions
Step 1: Bloom the yeast
In a large bowl, whisk warm milk with the sugar and yeast. Let stand until foamy, 5–10 minutes. If no foam appears, your yeast may be inactive; start again with fresh yeast.
Step 2: Make the enriched dough and first rise
Whisk in the eggs. Add flour and salt, mixing with a spoon until a shaggy dough forms. Knead on a lightly floured surface (or with a dough hook on low) for 5 minutes. Gradually work in the soft butter, 1 tablespoon at a time, kneading until smooth, elastic, and slightly tacky, 3–5 minutes more. If the dough is very sticky, sprinkle in 1–3 tablespoons more flour. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–75 minutes.
Step 3: Start the buttery braise
Meanwhile, heat the butter and oil in a wide Dutch oven over medium heat. Add onions and a pinch of salt; cook, stirring, until translucent and lightly golden, about 5 minutes. Add the cabbage, 1 1/2 tsp salt, pepper, sugar, and bay leaf. Toss well (tongs help) until the cabbage begins to wilt. Cover and cook 15 minutes, stirring once.
Step 4: Finish the filling and cool
Uncover and cook, stirring frequently, until the cabbage is tender and most moisture has evaporated, 10–15 minutes more. You want it juicy but not wet. Remove the bay leaf. Stir in most of the dill (reserve 1 tablespoon for garnish) and the vinegar or lemon juice if using. Taste and adjust seasoning. Spread the filling on a sheet pan to cool to just warm, 10–15 minutes. If using hard-boiled eggs, fold them in once the cabbage is no hotter than warm to the touch.
Step 5: Prepare the pan and divide the dough
Heat the oven to 375°F (190°C) with a rack in the lower-middle position. Butter a 9×13-inch (23×33 cm) baking pan and line the bottom with parchment. Punch down the risen dough and divide 60/40. Shape both pieces into balls, cover, and rest 5 minutes to relax the gluten.
Step 6: Roll the base and add the filling
On a lightly floured surface, roll the larger piece into an approximately 11×15-inch (28×38 cm) rectangle. Lay it in the pan, letting it climb slightly up the sides. Lightly dock the base with a fork (avoid the outer 1-inch border). Spread the cooled cabbage filling evenly to the edges, keeping that border clean.
Step 7: Top crust, seal, vent, and proof
Roll the remaining dough to roughly 10×14 inches (25×36 cm). Place over the filling. Trim excess if needed, then fold and pinch the edges to seal; crimp or twist for a decorative edge. Cut 3–5 small slashes in the top to vent. Cover and proof until slightly puffy, 30–40 minutes.
Step 8: Egg wash and bake to a gleaming finish
Brush the pie with egg wash. Bake until deeply golden and an instant-read thermometer in the center reads ~195°F (90°C), 35–45 minutes, rotating the pan once halfway. If browning too quickly, tent loosely with foil for the last 10 minutes. Optional: brush with melted butter right after baking for extra sheen. Cool 15 minutes, scatter the reserved dill, then slice into squares. Serve warm; a spoonful of cool sour cream on the side is lovely.
Pro Tips
- Slice cabbage very thin so it softens quickly and cooks evenly; a mandoline or sharp knife helps.
- Cook the filling until most liquid evaporates—excess moisture can make the bottom crust soggy.
- Cool the filling before assembling. Hot filling can soften the dough and compromise the seal.
- For an extra-fluffy crust, cold-proof the shaped pie in the fridge for up to 2 hours, then bake straight from cold.
- No active dry yeast? Use 2 tsp (6 g) instant yeast and skip the bloom; mix it with the flour instead.
Variations
- Mushroom & Cabbage: Add 10 oz (280 g) finely chopped cremini mushrooms sautéed until browned and dry before mixing with the cabbage and dill.
- Sauerkraut Twist: Replace half the fresh cabbage with well-drained sauerkraut; add 1/2 tsp caraway seeds and reduce added vinegar.
- Cabbage & Egg: Fold in 3 chopped hard-boiled eggs and 2 sliced scallions for a classic, more substantial filling.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 3 days; reheat at 350°F (175°C) for 10–15 minutes. Freeze slices, well wrapped, up to 2 months; reheat from frozen at 325°F (165°C) for 20–25 minutes. Make-ahead: the dough can cold-proof in the fridge for 8–24 hours after the first rise; bring to room temp 30 minutes before shaping. The filling can be cooked and refrigerated up to 3 days ahead. To freeze unbaked: assemble, wrap tightly, and freeze up to 1 month. Thaw overnight in the fridge, egg-wash, and bake as directed.
Nutrition (per serving)
Approximate for 10 servings: 335 calories; 17 g fat; 38 g carbohydrates; 8 g protein; 2 g fiber; 560 mg sodium. Includes egg wash and optional hard-boiled eggs.
