There is something profoundly comforting about a simple, savoury pie that comes together with minimal fuss yet delivers maximum flavour. This Jellied Cabbage Pie with Mayonnaise — or zalivnoy pirog s kapustoy na mayoneze — is a cherished Russian classic that proves humble ingredients can create a dish worthy of any table. The beauty lies in the batter: a rich, tangy mixture of mayonnaise, sour cream, and eggs that bakes into a golden, tender crust enveloping a whisper-thin, lightly spiced cabbage filling. Whether served as a hearty breakfast, a satisfying lunch, or a warming dinner, this pie is a testament to the magic of simplicity.
About This Recipe
Originating from home kitchens across Russia, jellied pies are beloved for their forgiving nature. Unlike traditional yeast doughs, this batter requires no kneading, no rising, and no rolling — just a quick stir and pour. The mayonnaise acts as both a tenderising fat and a subtle flavour enhancer, while the sour cream adds a gentle tang that cuts through the richness. The result is a crust that is simultaneously crisp at the edges and pillowy soft inside, holding the cabbage in a warm, steamy embrace. This version uses fresh white cabbage, hand-massed to release its natural juices and ensure even cooking, but you can easily adapt it with leftover roasted vegetables or even a handful of herbs.
Ingredients
- White cabbage – 500 g
- Eggs – 3 large
- Sugar – ½ tsp
- Sour cream (20% fat) – 120 g
- Mayonnaise – 90 g
- All-purpose flour – 90 g
- Baking powder – ¾ tbsp
- Butter for greasing – 15 g
- Freshly ground black pepper – to taste
- Salt – to taste
For the cabbage, choose a firm, dense head. The quality of your mayonnaise matters — use a full-fat, emulsified brand for the best texture. The sour cream should be at least 20% fat to prevent the batter from becoming watery. A metal cake or tart pan (24–26 cm) works beautifully, but a ceramic dish will also do.
Step-by-Step Instructions
Step 1: Prepare the cabbage filling. Finely shred the white cabbage and place it in a large mixing bowl. Sprinkle lightly with salt, then use your hands to massage the shreds for 2–3 minutes until they soften and release some liquid. Let the cabbage rest for 15 minutes. This step is crucial: it not only seasons the filling but also draws out excess moisture, ensuring a firm, not soggy, pie.
Step 2: Make the batter. In a separate medium bowl, whisk the eggs with the sugar and a pinch of salt until the mixture is pale and slightly frothy. Add the sour cream and mayonnaise, and whisk until fully combined. Sift the flour and baking powder together over the egg mixture, then stir gently until no dry streaks remain. Do not overmix — a few small lumps are perfectly fine. The batter should be thick but pourable, like a loose pancake batter.
Step 3: Assemble the pie. After the cabbage has rested, squeeze it firmly with your hands to remove any accumulated liquid — you want it just moist, not wet. Transfer the squeezed cabbage to your greased 24–26 cm pie dish, spreading it evenly. Pour the batter over the cabbage, using a silicone spatula to spread it gently to the edges. The batter will sink around the cabbage, creating a lovely marbled effect as it bakes.
Step 4: Bake and rest. Place the dish in a preheated 180°C (350°F) oven and bake for about 35 minutes, until the top is deep golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and let the pie cool in the dish for 10 minutes — this allows the structure to set. Then gently run a knife around the edge and invert onto a large plate (or serve directly from the dish). This pie is delicious warm or at room temperature. Serve with a dollop of sour cream or a side of pickled cucumbers for a classic Russian pairing.
Tips for Success
- Don’t skip the salting step — it is non-negotiable for a cabbage that stays tender without releasing water into the batter. Think of it as a mini-pickle that elevates the entire dish.
- Use a good-quality mayonnaise; its emulsifiers help create a velvety crumb. Avoid low-fat versions, as they contain more water and can make the batter slack.
- Let the pie cool in the pan — this sets the custard-like interior and makes slicing cleaner. If you slice too early, the pie may fall apart.
- Get creative with the baking dish — a non-stick pan works best, but you can also line a metal dish with parchment for easy removal.
Variations
This versatile batter welcomes all sorts of additions. Try sautéing the cabbage with a finely chopped onion and a dash of cumin before using it. For a protein boost, stir in 150 g of boiled, diced eggs or 100 g of smoked salmon. You can also replace half the cabbage with finely chopped leeks or a handful of dill. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend and add an extra tablespoon of yogurt to maintain moisture. The pie also freezes well — bake it fully, let cool, wrap tightly, and freeze for up to three months. Reheat in a moderate oven to revive the crisp edges.
Frequently Asked Questions
Can I use a different type of cabbage?
Absolutely. Savoy cabbage, pointed cabbage, or even a mix of white and red cabbage (the latter adds a beautiful colour) work beautifully. Just adjust the salting time slightly — red cabbage may need an extra 5 minutes to soften.
Why did my pie turn out watery?
This is usually due to insufficient squeezing of the cabbage after salting. The cabbage must be thoroughly squeezed to remove excess moisture. Also, ensure your baking powder is fresh — old leavening can cause the batter to not set properly.
Can I make this pie ahead of time?
Yes! The pie tastes even better the next day as the flavours meld. Simply bake, cool, cover, and refrigerate. Reheat individual slices in a dry pan or toaster oven for a crispy reheat.
Is it possible to make this pie without mayonnaise?
Certainly. Substitute the mayonnaise with an equal amount of full-fat Greek yogurt or a mixture of half yogurt and half olive oil. The texture will be slightly less tender, but still delicious.
What can I serve alongside this pie?
A simple green salad with a tangy vinaigrette, a bowl of borscht, or a glass of cold kefir are classic Russian accompaniments. For a modern twist, try it with roasted root vegetables.
This jellied pie is a perfect example of how pantry staples can transform into something truly special. Whether you are new to Russian cooking or a seasoned home baker, this recipe invites you to slow down, enjoy the process, and savour every bite.
