
recipe tester Gillian says…
“A lovely meat-free alternative and because it isn’t too complicated, it can be done for a mid-week dinner.”

That, my dear friends, is cabbage pie/casserole/tart…I’m not really sure what to call it :). This dish is packed with all sorts of lowly veggies topped with puff pastry screaming to the heavens to love and appreciate it as one of the easiest comfort foods. An easy dinner that will become a family favorite.
And we do.
Oh … how we appreciate this dish.
This is a vegetarian, budget-friendly, show-stoppingly beautiful, and oh-so-tasty dish that makes us appreciate cabbage and onions in a new way.
Anything that costs us that little and gives us this much deserves an award!
And the award for most beautiful budget-friendly dish goes to … Cabbage Pie! (applause applause)

Don’t get your panties in a bunch about supper tonight.
You’ll only need to reach for a package of puff pastry (please do always keep a package of this in your freezer for easy toppings and crusts on a busy night!), chop up some onions and potatoes, wilt some cabbage, and mix up a wee bit of flour & broth together and before you know it… POW … beauty and supper in the same pan!
Soooo, you might want to follow the recipe a wee bit more than that.
Truth be told, however, the simplicity of this dish combined with the lowliness of the ingredients is guaranteed oh-so-good.

Let’s talk seasoning here …
With this dish, it’s all about preference and ingredients.
You want to be very careful with the addition of salt and keep in mind whether you are adding salt with your broth, your veggies, or if you’ve added some meat, it will alter the salt content.
Frankly, I would under season and be sure to provide salt and pepper on the table if it’s needed.
This dish can go from perfect to salty ocean flavor in no time at all. So be careful!

Make ahead:
This dish is a winner for holidays and parties because of the ease in which you can prepare it in advance.
- Feel free to get the cabbage and onion part made up ahead a few hours. Simply keep it covered until ready.
- If you do put it in the fridge, warm it a few minutes to take out the chill and not slow down the dish’s baking time.
- While I prefer to create the gravy in a saucepan on the stove, you can certainly do it in the microwave to free up a burner. Just be sure to watch it carefully towards the end to keep it from boiling over and causing a giant mess!

Key Ingredients for Cabbage Pie (and Tips for Swaps)
- Puff Pastry Sheets
- Thawed puff pastry is your shortcut hero for this dish. Keep a pack in the freezer for quick meals, and thaw it properly before use (about an hour). Be sure to unwrap it early to avoid any sticky surprises!
- Cabbage
- The star of the show! Wilt it down just enough to keep some texture. You can swap it for kale or Swiss chard if you’re in the mood for a variation.
- Red Potatoes
- These add heartiness. Keep the skins on for extra fiber and a rustic look. Sweet potatoes or parsnips can also work for a slightly different flavor profile.
- Red Onion
- It adds a sweet and sharp contrast to the creamy filling. You can swap for shallots or leeks for a milder taste.
- Butter
- Adds richness to the dish. You can substitute olive oil for a lighter version if preferred.
- Vegetable Broth
- For extra umami, add a splash of soy sauce or a teaspoon of miso.
- Flour & Half and Half (or Milk)
- These thicken the gravy and add creaminess. For dairy-free alternatives, use unsweetened almond or oat milk but reduce the flour slightly to avoid making the gravy too thick.
- Dried Herbs (Thyme & Rosemary)
- Thyme and rosemary bring earthy flavors to the dish. Fresh herbs work well too.
I try to use budget-friendly and healthy ingredients in ways that are beautiful AND taste good.

Creamy Radish Soup, Gourmet Mushroom Soup, and Vegetarian Mexican Tortilla Casserole are some of my favorite vegetarian dishes lately. Do give them a look and tell me …What ingredient do you think is overlooked far too often in cooking and baking?
Storage and Reheating Tips
Pro Tip for Best Results:
When reheating, the oven is your best bet for keeping that puff pastry golden and crispy. Microwaving is convenient, but the texture won’t be quite the same!
Storing Leftovers:
Cabbage pie keeps well for 3-4 days in the fridge. Once the dish has cooled, cover it tightly with plastic wrap or aluminum foil, or store individual portions in airtight containers. This makes it easy to grab a quick meal during the week!
Freezing Instructions:
If you want to make this dish ahead or save leftovers for later, cabbage pie freezes beautifully. To freeze, allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil, or store it in a freezer-safe container. It will keep in the freezer for up to 2 months.
Reheating Leftovers:
To reheat, place the cabbage pie on a baking sheet, cover it with aluminum foil, and bake at 350°F (175°C) for about 15-20 minutes or until heated through. For a crispier puff pastry top, remove the foil during the last 5 minutes of reheating.
To reheat from frozen, thaw it in the fridge overnight for best results.
Microwave Option:
If you’re in a hurry, you can reheat individual portions in the microwave, though the puff pastry won’t be as crispy. Place a slice on a microwave-safe plate, cover loosely with a damp paper towel, and heat for 1-2 minutes, checking halfway through.
Make it a Meal:
- I like to serve this alongside a light soup or salad. Anything else feels too heavy and carb-loaded.
- A fruit dessert is perfect to serve with this! Try our easy mini pavlova’s. No baking needed.
- If you are looking for an Irish-themed meal you need to add Colconnan (fancy mashed potatoes) and a Chocolate Stout Float

Cabbage Pie
Ingredients
- 1 head cabbage chopped
- 1 pkg puff pastry sheets thawed. THIS IS IMPORTANT!
- 1 red potato chopped
- 1 red onion sliced
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups vegetable broth
- 3/4 cup half and half cream, or milk
- 4 teaspoons salt
- 3 teaspoons pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons flour
- 1 beaten egg
Instructions
- Be sure to take the puff pastry out of the fridge an hour before you plan to bake this dish! And when I say out I mean OUT of it's wrappings, too!
- Butter the bottom and sides of a 9 by 13 casserole dish. Set aside.
- Cover the bottom of a large skillet with water and add 1/2 the head of chopped cabbage. Simmer on medium heat, turning often, until cabbage is getting tender and translucent. About 5 minutes. Place the cabbage in a colander and rinse with cold water to stop the cooking. Set aside. Repeat with remaining cabbage.
- In the skillet melt butter on med-high heat adding the potato and onion when butter is melted.
- Saute the potatoes and onions until onions are translucent, about 5 minutes. Stir them into the cabbage and pour the whole mixture into the bottom of the casserole pan.
- Turn the skillet to medium-high heat and add the 2 cups of vegetable broth, salt, pepper, thyme, and rosemary. Bring to low boil.
- Whisk the milk and flour together in a small bowl until smooth. Turn the heat to low and pour the milk/flour gently into the vegetable stock whisking constantly.
- Gently heat, while stirring, for about 2 minutes allowing the mixture to thicken. Pour the stock mixture over the cabbage, onions, and potatoes in the casserole pan. Stir gently to mix.
- Cover the cabbage, onions, potatoes, and broth mixture with puff pastry. Press the pastry down and in the pan sealing the edges and trimming as needed.
- Brush the top of the pastry with the beaten egg.
- Bake for 30 minutes or until golden brown in a pre-heated 400 degree oven.
Ive never had cabbage pie… But I love everything happening here. Adding it to the fall menu!
Thank you for letting me know. :~D
We’re so sorry about that, Charlie! You did get signed up…it’s just re-directing to the wrong page. We’re working on it, and thanks so much for letting us know!
I had to read that over and over before I face palmed and understood what you said when you said un-thawed means frozen. Doh!! Thanks for catching that. I think crescent rolls would be fantastic! I use crescent rolls and puff pastry somewhat interchangeably in recipes so I’m betting it would be great! Let us know.
puff pastry “Un-thawed” means frozen. I’m taking it from the content vs. the recipe, that you want it thawed out, removed from the wrapper?
I do love cabbage, so it’s great to have another way to prepare it.
Have you ever tried it with opened out crescent rolls? Just laid across the top of a casserole.
Nummy. I might try both, since I don’t have puff pastry just lazing about. :)
Thanks for the idea!
Hello:
I am new to your site.
I have been trying to apply for your email, but I keep getting a message that the page no longer exists.
It would be so appreciated if you could help me with this.
Have a Joyful Day :~D
Charlie
Haha; glad we could change your mind about the lowly cabbage!
I love cabbage but never thought of it as elegant. Your recipe has changed that! Pinned, Yummed and shared on FB!
haha…we agree! We love all three…and we love how inexpensive they can all be! Okay…we like to have more than one type of mushroom in most of our dishes, so that gets a bit spendier. But otherwise…cheap!
Thanks, Haley!
What I was trying to say…
Aside from cabbage, I think cauliflower and mushrooms are often overlooked as well. :)
You hit a home run with this one, ladies! I can’t wait to try it. I LOVE cabbage!
I think aside from cabbage,