A few weeks ago I got a jar of potted red cabbage, they grew it in their own garden so I really wanted to try it. I haven’t had red cabbage since I moved out of my parents house 7 years ago, in the Netherlands we usually eat it with potatoes and pieces of apple. Since I hardy ever have normal potatoes I was looking for something different but I had no idea what to do with it. Then, a Dutch blogger posted a recipe for this pie and I wanted to share this recipe with you. It’s ‘lazy’ because I used a pre-made pie crust, but you can easily make it yourself as well, but then it would take a bit longer. I also tweaked her recipe a little since I’m not a big fan of pecan nuts and  I didn’t want to use an egg in the ‘spread’ for the base.

What do you need?cabbagepie2

  • Pre-made pie crust/filo/puff pastry (depending on what you like)
  • Red cabbage (pre cooked)
  • Feta cheese
  • 1 apple
  • Crème Fresh
  • Honey to taste
  • Mustard to taste
  • Pepper & Salt

Pre-heat your oven at 200 degrees celsius (400 F.). Spread out you dough/filo/puff pastry one a baking sheet (if you use puff pastry, poke a few holes in it with a fork). Mix the Crème Fresh, mustard, honey, mustard and pepper and salt and make sure it’s a smooth mixture. Spread out you mixture on the base of your pie.


Drain the red cabbage and spread it onto the crème fresh. Cut the apple and feta cheese into small pieces and top of your cabbage with the cheese and apple. If you want, you can add some pecan nuts and some more pepper and salt.


Place your pie in the oven and bake for about 20-25 minutes until your crust is golden brown and your cheese has melted (depending on the base you use).