Finnish Cabbage Pie
Traditional Finnish cabbage pie made with buttery pastry and a soft cabbage filling. This savory slab-style pie is baked on an oven tray and served slightly warm or at room temperature as part of everyday meals, family gatherings, or coffee table spreads.
Equipment
- Large mixing bowl
- Rolling Pin
- Large frying pan
- Knife
- Cutting board
- Oven tray
- Parchment paper
- Pastry brush
Ingredients
For the Dough
- 300 g butter about 10.5 oz / 1⅓ cups
- 6 dl all-purpose flour about 2½ cups
- ¾ tsp salt use 1½ tsp if using unsalted butter
- 1½ dl heavy cream about ⅔ cup
- 1½ tsp baking powder
For the Filling
- 1 kg cabbage finely shredded (about 2.2 lbs)
- 40-50 g butter (3-4 tbsp)
- 2 medium onions diced
- 1 - 2 tsp salt
- 5 turns white pepper from the mill
- 5 turns black pepper from the mill
- 1 tbsp brown syrup molasses or dark syrup can be used
- 1 egg
For Brushing
- 1 egg beaten
Instructions
Prepare the Dough
- In a large bowl, combine the flour, salt, and baking powder.
- Cut the butter into the flour mixture until crumbly.
- Add the cream and quickly work the dough together until smooth.
- Wrap the dough and refrigerate for at least 1 hour.
Prepare the Filling
- Finely shred the cabbage and dice the onions.
- Melt butter in a large pan and sauté the cabbage and onions over medium heat until soft and nearly cooked through.
- Season with salt, white pepper, black pepper, and brown syrup.
- Let the filling cool to room temperature.
- Stir in the egg.
Assemble the Pie
- Preheat the oven to 200°C (400°F).
- Divide the dough into two parts.
- Roll out one part and place it on a parchment-lined oven tray.
- Spread the cabbage filling evenly over the dough.
- Roll out the remaining dough and place it on top.
- Seal the edges carefully.
- Brush the surface with beaten egg.
Bake
- Bake for 35–45 minutes, or until golden brown.
- Let the pie cool to room temperature before slicing.
Serve slightly warm or at room temperature.
Notes
- New season cabbage works especially well in this recipe because of its softer texture and sweeter flavor.
- New season cabbage also reduces more during cooking, so 1 kg yields a slightly smaller volume of filling compared to more mature stored cabbage.
- Properly sautéing the cabbage helps prevent excess moisture in the filling.
- The pie slices more neatly after cooling slightly.
- Finnish cabbage pie is often served as part of coffee table gatherings, evening meals, or casual family celebrations.
- This tray-baked pie is typically cut into 16–20 slices, depending on serving size.
FAQ
Can I make Finnish cabbage pie ahead of time?
Yes, it keeps well and can be baked earlier in the day. It is best served slightly warm or at room temperature. Can I freeze cabbage pie?
Yes, it can be frozen once fully baked and cooled. Thaw and reheat in the oven for best texture. Why does cabbage shrink so much when cooking?
Cabbage contains a lot of water, which is released during cooking, reducing its volume. How do I prevent a soggy bottom in my pie?
Make sure the cabbage filling is properly sautéed and most of the moisture has evaporated before assembling the pie. Can I use store-bought dough? Yes, you can also use store-bought dough for this recipe. Shortcrust pastry, savory pie dough, or puff pastry all work well, although the texture will be slightly different from homemade dough. Follow the baking time and temperature instructions on the pastry package if they differ from this recipe.