Keto Recipes

Easy Cabbage and Veggie Pie

Name: Easy Cabbage and Veggie Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 5 cups green cabbage, finely shredded; 1 cup carrots, finely grated; 4 large eggs, room temperature; 1/2 cup sour cream, full fat; 1/4 cup heavy whipping cream; 3 tablespoons almond flour; 1 teaspoon baking powder; 1/2 cup mozzarella cheese, shredded; 2 tablespoons fresh dill, finely chopped; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper

Caleb Rowan July 4, 2026

Servings: 6 Total Time: 55 mins Difficulty: Beginner

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This incredible bake features a golden, bubbly cheese top that gives way to a meltingly tender vegetable center. The rich egg custard binds the fresh cabbage and sweet carrots into a wonderfully savory, comforting slice. It delivers pure low-carb comfort that will make your entire family beg for seconds.

This comforting dish delivers a rich, savory flavor with a surprisingly delicate sweetness from the tender green cabbage. Every single bite offers a beautiful contrast between the creamy, melted cheese topping and the tender-crisp vegetable base.

Your Recipe Guide

You will absolutely love how easily this recipe transforms humble kitchen staples into a satisfying centerpiece. Furthermore, it keeps your low-carb goals perfectly on track without sacrificing standard comfort food textures.

Consequently, it satisfies both dedicated keto followers and general veggie lovers at your dinner table.

Recipe Highlights

Effortless Preparation: You only need basic chopping skills and a quick whisking step to assemble this entire dish.
Naturally Low-Carb: By skipping traditional flour crusts, this meal remains highly compatible with keto lifestyles.
Incredible Texture: The combination of shredded vegetables and a savory custard creates a beautiful, souffle-like structure.
Budget-Friendly Ingredients: It relies heavily on affordable winter vegetables and standard pantry staples to feed a crowd.

Why Make My Cabbage and Veggie Pie

Ready quickly: You can prep the vegetables and mix the batter in less than fifteen minutes total.
Great for meal prep: Portions reheat beautifully in the oven without losing their firm structure or rich flavor.
Beginner friendly: The straightforward method requires absolutely no advanced culinary skills or complicated baking steps.
No fancy equipment: You only need a standard baking dish, a mixing bowl, and a basic hand whisk.
Budget friendly: Green cabbage and shredded carrots offer a highly economical way to create a filling dinner.
Family approved: The golden, cheesy top layer easily convinces kids to eat a generous serving of vegetables.

Does Cabbage and Veggie Pie Fit a Keto Lifestyle?

This dish fits into a low-carb lifestyle beautifully because it avoids heavy starches. Green cabbage keeps the net carbs remarkably low while providing excellent bulk and nutrients. Additionally, the recipe utilizes eggs, sour cream, and heavy cream to supply healthy, keto-friendly fats. You simply need to use a low-carb thickener to keep the carbohydrate count strictly minimal.

Why I Make This Cabbage and Veggie Pie on Repeat

I cook this pie constantly because it transforms basic vegetables into something genuinely decadent. Whenever my fridge is nearly empty, I can always find a head of cabbage and a few eggs. It fills the kitchen with a wonderful savory aroma while it bakes to perfection. Therefore, it has become my ultimate solution for hectic weeknight dinners.

Why This Recipe is Special

Keto-friendly construction: It swaps heavy pastry for a light, egg-based custard binder.
Surprisingly quick: The baking time is brief because the vegetables are finely shredded before cooking.
Ultimate comforting warmth: It delivers the cozy satisfaction of a classic pot pie without the heavy carbs.
Meal-prep perfection: You can slice it into neat squares that pack easily into lunch containers.

My Personal Experience

The Ultimate Cleanup Shortcut: I started lining my baking pan with parchment paper to prevent the cheese from sticking aggressively. This simple modification cut my post-dinner cleanup time in half and kept the slices perfectly intact.
Perfecting the Vegetable Moisture: Early testing resulted in a slightly watery base because cabbage holds significant liquid. However, squeezing the salted greens before mixing completely resolved this issue and created a firmer pie.

Perfect For

Busy Weeknights: You can assemble everything in one bowl and let the oven do the heavy lifting.
Sunday Meal Prep: The baked squares maintain their excellent texture throughout the entire work week.
Cozy Family Dinners: It serves as a hearty main dish or a comforting side alongside roasted proteins.
Holiday Side Dishes: The vibrant colors and golden crust look beautiful on any festive holiday buffet.
Quick Desk Lunches: You can enjoy the leftovers chilled or quickly warmed up in the microwave.

Why You’ll Love This Recipe

Remarkably low effort: You simply shred the vegetables, pour the batter over them, and bake until golden.
Subtle herb accents: Fresh dill adds a bright, professional touch that cuts through the rich dairy notes.

Key Ingredients

I’ve included everything below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the Recipe card at the bottom of this post.

Green Cabbage: This forms the main bulk of the dish, providing a mild sweetness and tender texture. It acts as a fantastic low-carb alternative to noodles or potatoes while absorbing flavors beautifully.
Carrots: They introduce a vibrant pop of color and a touch of natural earthy sweetness to the filling. Their firmer texture ensures the pie maintains a pleasant bite after baking.
Eggs: These serve as the essential binding agent for the custard base that holds the vegetables together. They contribute high-quality protein and create a light, fluffy structure during the baking process.
Sour Cream: It brings a delightful tanginess and rich moisture to the liquid batter mixture. This ingredient ensures the interior remains completely luscious and never dries out.
Heavy Cream: This component adds luxurious fat and depth, ensuring the custard achieves a velvety smooth finish. It keeps the recipe highly keto-compliant while balancing the earthy vegetable notes.
Almond Flour: A tiny amount helps stabilize the egg mixture without introducing unnecessary wheat carbohydrates. It provides a subtle structure that helps the pie slice cleanly.
Baking Powder: This leavening agent gives the custard a slight rise, making the final texture wonderfully airy.
Fresh Dill: It delivers a burst of herbal freshness that elevates the entire flavor profile instantly.

Ingredients & Substitutions

Green Cabbage: This ingredient forms the foundational structure, so you should avoid substituting it entirely. However, you can use savoy cabbage or red cabbage for a slightly different color profile.
Carrots: They provide color and sweetness, but you can swap them for shredded zucchini to lower net carbs. If you switch to zucchini, ensure you squeeze out all excess moisture first.
Sour Cream: This adds necessary acidity and fat to the custard base. Instead, you can use full-fat Greek yogurt, which alters the flavor slightly but maintains the texture.
Almond Flour: It helps bind the liquid custard to the shredded vegetables. You can substitute this with coconut flour, but cut the amount in half since coconut flour absorbs more moisture.
Fresh Dill: Fresh herbs elevate the final dish significantly. Meanwhile, you can use fresh parsley or chives if you dislike the distinct flavor of dill.

How to Make Cabbage and Veggie Pie

Preheat your oven to 350°F (175°C) and lightly grease a standard 9×13-inch glass baking dish.
Shred the green cabbage and carrots finely using a sharp knife or a box grater.
Toss the shredded vegetables with a pinch of salt and let them sit for ten minutes.
Squeeze the excess moisture out of the vegetables firmly using your hands or a clean kitchen towel.
Spread the dried cabbage and carrot mixture evenly into the prepared glass baking dish.
Whisk the eggs, sour cream, heavy cream, almond flour, baking powder, and seasonings together until perfectly smooth.
Pour the smooth custard batter evenly over the vegetable layer until it seeps down completely.
Bake for approximately 35 to 40 minutes until the top turns deeply golden brown and set.

Pro Tip: Let the baked pie rest on the counter for ten minutes before slicing to ensure clean, beautiful squares.

Common Mistakes to Avoid

Skipping the vegetable squeezing step: Failing to remove the excess water makes the pie soggy and wet.
Slicing the pie immediately: Cutting it right out of the oven causes the hot custard to fall apart.
Chopping the cabbage too thickly: Large chunks will not cook through properly during the designated baking time.
Omitting the leavening agent: Forgetting the baking powder results in a dense, heavy, and rubbery egg layer.

Required Equipment

9×13-inch Baking Dish: It provides the perfect surface area for even baking and beautiful presentation.
Box Grater: This tool allows you to shred the carrots and cabbage quickly into uniform pieces.
Large Mixing Bowl: It offers plenty of space to whisk the liquid custard batter without spilling.
Wire Whisk: This instrument incorporates air into the eggs, ensuring a light and fluffy final texture.

Caleb’s Recipe Tips

Boost the savory notes: Add a grating of fresh nutmeg to the egg custard for professional depth.
Save time easily: Buy a pre-shredded coleslaw mix from the grocery store to skip the chopping entirely.
Enhance the crust: Sprinkle a layer of grated parmesan cheese on top during the final ten minutes.
Keep it fresh: Always use fresh dill rather than dried herbs to achieve the brightest flavor profile.

Pro Tips for Best Results

Monitor the oven closely: Rotate the baking dish halfway through to ensure the surface browns evenly.
Check the internal doneness: Insert a toothpick into the center to verify the eggs are fully set.
Optimize your vegetable prep: Use a mandoline slicer to achieve paper-thin cabbage strands that melt into the pie.
Select the right dairy: Opt for full-fat sour cream to prevent the custard from curdling under high heat.
Incorporate cheese correctly: Mix a handful of shredded cheddar directly into the vegetables for extra richness.

Storage Instructions

Refrigerator Storage: Place the cooled leftovers in an airtight container and store them for up to four days.
Freezer Storage: Wrap individual slices tightly in plastic wrap and freeze them for up to two months.
Reheating Tips: Warm the slices in a 325°F (160°C) oven for twelve minutes to restore crispness.

Serving Ideas

Weeknight dinner style: Pair a warm square with a simple mixed greens salad and vinaigrette.
Elegant brunch presentation: Serve alongside crispy bacon strips and a bowl of fresh seasonal berries.
Savory sauce addition: Drizzle a dollop of garlic herb aioli over the top before serving.
Party appetizer cut: Slice the pie into bite-sized squares for an easy finger-food platter.
Garnish with style: Sprinkle extra fresh dill and cracked black pepper over the golden crust.

Print Recipe

Delicious

Easy Cabbage and Veggie Pie

Author: Caleb Rowan Cooking Method: Baking Cuisine: Western Course: Keto Recipes

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 6

Best Season: Fall, Winter

Description

This crustless dish combines finely shredded cabbage and sweet carrots bound together by a rich dairy custard. It bakes until beautifully golden brown and firm enough to slice into neat, comforting squares. Consequently, it offers the ultimate low-carb alternative to traditional savory pies and casseroles.

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch glass baking dish with avocado oil.
Shred the green cabbage and carrots, then place them into a large mixing colander.
Sprinkle the vegetables with sea salt and let them rest for ten minutes to draw out water.
Squeeze the vegetables firmly to extract the liquid, then scatter them evenly into the prepared dish.
Whisk the eggs, sour cream, heavy cream, almond flour, baking powder, and pepper until smooth.
Pour this smooth custard batter over the shredded vegetables, pressing down gently with a spatula.
Top the mixture evenly with the shredded mozzarella cheese and a sprinkle of chopped dill.
Bake at 350°F (175°C) for 35 to 40 minutes until the top turns a deep golden brown.
Remove from the oven and allow it to set for ten minutes before slicing.