Jellied pie with cabbage and mayonnaise

Name: Jellied pie with cabbage and mayonnaise
Total time: 1 hour
Yield: 8
Cuisine: European
Ingredients: White cabbage - 400 g; Dill - 15 g; Wheat flour for baking - 90 g; Mayonnaise - 100 g; Chicken egg - 120 g; Baking powder - 5 g; Vegetable oil - 34 g; Salt - 2 g; Ground black pepper - 1 g

Cookinero 9 March 2025

A jellied pie is quick, simple and delicious! This dish is a real life hack for any housewife. You don't need to mess around with kneading yeast dough, proofing and forming the pie.

How to cook Jellied pie with cabbage and mayonnaise

Step 1

Chop the cabbage into small strips.

Step 2

Finely chop the dill.

Step 3

Break two chicken eggs into a deep bowl and add mayonnaise. Whisk until smooth.

Step 4

Add sifted flour, baking powder, salt and black pepper. Mix the dough thoroughly.

Step 5

Add cabbage and dill to the dough. Mix again.

Step 6

Grease a baking dish with vegetable oil. Place the dough with the filling in it and smooth it out.

Step 7

Place the pie in the oven for 30-40 minutes at 180 °C. You can check the readiness of the pie with a toothpick: pierce the pie with it. If the toothpick is dry, the pie is ready.

Step 8

The pie with cabbage in aspic is ready. Enjoy your meal!

Jellied pie with cabbage and mayonnaise - FAQ About Ingredients, Baking Time and Storage

Can I substitute mayonnaise with something else in the dough?

Yes, you can use sour cream, Greek yogurt, or even a dairy-free alternative like coconut yogurt if you prefer a lighter or dairy-free version. The texture might be slightly different, but it will still work.

How should I store leftover jellied cabbage pie, and how long will it last?

Store the pie in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly and freeze for up to 1 month.

Can I make this pie vegetarian or vegan?

Yes! For a vegetarian version, use regular eggs and dairy-based mayo. For a vegan pie, replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use vegan mayo.

What’s the best way to reheat the pie if it’s been refrigerated or frozen?

For refrigerated pie, warm it in the oven at 160°C for 10–15 minutes. If frozen, thaw overnight in the fridge first, then reheat the same way. Avoid microwaving to keep the texture crisp.

What can I serve with this cabbage pie to make it a full meal?

Pair it with a simple fresh salad, pickles, or a bowl of soup like borscht. A dollop of sour cream or extra dill garnish adds a nice touch.

Can I use a different type of flour for a gluten-free version?

Yes, you can substitute all-purpose flour with a gluten-free blend (1:1 ratio). Ensure the baking powder is gluten-free, and mix well to avoid a gritty texture.

How can I adjust the recipe if I want a crispier crust?

For extra crispiness, bake the pie in a preheated cast-iron skillet or brush the top with a little melted butter before baking. Extend baking time by 5–10 minutes if needed.

Can I add other vegetables or protein to this pie?

Absolutely! Sautéed mushrooms, grated carrots, or cooked bacon/ham work well. Just ensure excess moisture is drained to prevent a soggy pie.

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