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Jellied pie with cabbage and mayonnaise

Author
Cookinero 9 Mar 2025
5710
Jellied pie with cabbage and mayonnaise

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

Jellied pie with cabbage and mayonnaise

Chop the cabbage into small strips.

Step 2

Jellied pie with cabbage and mayonnaise

Finely chop the dill.

Step 3

Jellied pie with cabbage and mayonnaise

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

Step 4

Jellied pie with cabbage and mayonnaise

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

Step 5

Jellied pie with cabbage and mayonnaise

Add cabbage and dill to the dough. Mix again.

Step 6

Jellied pie with cabbage and mayonnaise

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

Step 7

Jellied pie with cabbage and mayonnaise

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

Jellied pie with cabbage and mayonnaise

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

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

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.
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.
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.
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.
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.
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.
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.
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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