One-Bowl Cabbage, Egg and Mozzarella Skillet Pie

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One-bowl cabbage skillet pie with eggs and mozzarella in a skillet
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Some nights you want something warm and filling, but you don’t want to babysit a pot of pasta or fuss with rolling dough. This cabbage, egg, and mozzarella skillet pie is my answer to that kind of evening: it’s one bowl, one skillet, and it turns a humble pile of shredded cabbage into a savory, sliceable “pie” with a golden top and a tender, cheesy middle.

It’s a great way to use up half a head of cabbage lingering in the fridge, and it’s flexible enough for breakfast, lunch, or a quick meatless dinner. The biggest thing that makes it work is softening the cabbage first so it bakes up sweet and mellow (not crunchy and watery). And don’t rush the cooling time—those few minutes help it set so the slices hold together neatly.

Why You’ll Love This Recipe

  • Uses basic, inexpensive ingredients (cabbage, eggs, yogurt, flour, cheese).
  • One-bowl batter means minimal mess and fast cleanup.
  • Bakes up like a crustless savory pie—easy to slice and serve.
  • Great for meal prep: leftovers reheat well.
  • Practical cooking win: pre-cooking the cabbage prevents a watery, underbaked center.

Ingredients

  • Green cabbage, finely shredded: 4 cups (about 280–320 g)
  • Large eggs: 3
  • Plain yogurt: 1/2 cup (120 g)
  • All-purpose flour: 3/4 cup (95 g)
  • Baking powder: 1 teaspoon (4 g)
  • Mozzarella, shredded: 1 cup (100–115 g)
  • Scallions, thinly sliced: 2
  • Salt: 3/4 teaspoon (4.5 g)
  • Black pepper: 1/4 teaspoon (0.5 g)
  • Oil (for the skillet): 1 to 2 teaspoons (5–10 ml)

Ingredient Notes

  • Cabbage: Finely shredding helps it soften quickly and blend into the batter. If your shreds are thicker, give it an extra minute or two on the stove.
  • Plain yogurt: Adds tenderness and a slight tang. Regular or Greek yogurt both work; if using Greek, the batter may be slightly thicker (still fine).
  • Mozzarella: Gives that stretchy, mild cheesiness. Low-moisture mozzarella is easiest here; fresh mozzarella can make the center wetter.
  • Scallions: Add a little bite and color. You can swap in finely diced red onion or chives if that’s what you have.
  • Flour + baking powder: This combo gives structure and a light lift. Measure flour by spooning into the cup and leveling for best results.

Kitchen Tools Needed

  • 10-inch (25 cm) oven-safe skillet (cast iron or oven-safe nonstick)
  • Mixing bowl
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups/spoons
  • Knife and cutting board

Step-by-Step Instructions

  1. Preheat the oven.
    Heat oven to 375°F (190°C). Position a rack in the middle.

  2. Soften the cabbage.
    Heat a 10-inch (25 cm) oven-safe skillet over medium heat and add 1–2 teaspoons (5–10 ml) oil. Add the shredded cabbage and cook for 6–8 minutes, stirring occasionally, until it’s softened and reduced in volume.
    Cue: It should look wilted and glossy, not browned.

  3. Mix the wet ingredients.
    In a mixing bowl, whisk together the 3 eggs and 1/2 cup (120 g) yogurt until smooth.

  4. Add dry ingredients and flavorings.
    Stir in 3/4 cup (95 g) flour, 1 teaspoon (4 g) baking powder, 3/4 teaspoon (4.5 g) salt, and 1/4 teaspoon (0.5 g) black pepper. Mix until you don’t see dry flour.

  5. Add cheese and scallions.
    Fold in 1 cup (100–115 g) shredded mozzarella and 2 sliced scallions.

  6. Fold in the cabbage.
    Add the softened cabbage to the bowl and fold until evenly coated. The mixture will be thick and a bit chunky.

  7. Return to the skillet.
    If the skillet looks dry, add a tiny drizzle of oil. Spoon the mixture back into the skillet and smooth the top with a spatula, pressing lightly so it’s even.

  8. Bake.
    Bake for 22–27 minutes, until the top is golden and the center is set.
    Cue: A knife inserted near the center should come out mostly clean, and the pie shouldn’t jiggle much.

  9. Cool before slicing.
    Let it cool in the skillet for 8 minutes. This helps it firm up so you get clean slices.

Pro Tips

  • Shred the cabbage fine. Big pieces take longer to soften and can make slices fall apart.
  • Cook off moisture. If your cabbage releases a lot of water, keep cooking another 1–2 minutes until the pan looks mostly dry.
  • Don’t overmix once flour is in. Stir just until combined to keep the texture tender.
  • Smooth and lightly press the top. This helps the pie bake evenly and hold together.
  • Watch the last few minutes. Ovens vary; pull it when the center is set and the top is nicely golden.

Common Mistakes

  • Skipping the cabbage sauté: Raw cabbage releases water in the oven and can make the center gummy.
  • Using fresh mozzarella: It often adds too much moisture for a firm, sliceable result.
  • Underbaking: If the center still jiggles a lot, give it 3–5 more minutes.
  • Cutting too soon: Slicing immediately makes it crumble; the short rest really matters.

Variations

  • Add herbs: Mix in 1–2 teaspoons chopped dill or parsley.
  • Make it a little spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the batter.
  • Swap the cheese: Try shredded cheddar, provolone, or a mozzarella-cheddar blend.
  • Add protein: Stir in 1/2 cup (75–100 g) cooked crumbled bacon or diced ham (reduce salt slightly).

Serving Suggestions

Serve warm or at room temperature, cut into wedges. I like it with a simple green salad and a sharp vinaigrette to balance the richness. It’s also great with a spoonful of yogurt or sour cream on the side, especially if you add a pinch of pepper or herbs.

Storage Instructions

  • Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
  • For best texture, store slices with parchment between them so they don’t stick.

Reheating Tips

  • Skillet (best): Reheat slices in a lightly oiled skillet over medium-low heat for 2–4 minutes per side until warmed through and lightly crisp.
  • Oven/toaster oven: 350°F (175°C) for 8–12 minutes.
  • Microwave: Works in a pinch, but the edges won’t stay crisp—heat in short bursts to avoid rubbery cheese.

Nutrition Estimate

Approximate per serving (1/4 of skillet): 290 calories, Protein 15 g, Carbs 24 g, Fat 15 g.
(Will vary with yogurt and mozzarella brand.)

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 30–35 minutes (includes sauté + bake + cooling)
  • Total Time: 40–45 minutes
  • Servings: 4
  • Cuisine: American/European-inspired
  • Course: Breakfast, Lunch, Dinner
  • Calories: ~290 per serving

Frequently Asked Questions

Can I use red cabbage instead of green?
Yes. The flavor is a bit stronger and the color will darken as it bakes, but it works the same.

Can I make this without yogurt?
Yogurt gives tenderness and structure. If needed, you can swap in sour cream (same amount). If using milk, the batter will be looser and the result less rich.

How do I know when it’s fully baked?
Look for a golden top and a center that doesn’t wobble much. A knife near the center should come out mostly clean, not coated in wet batter.

Can I make it gluten-free?
A 1:1 gluten-free all-purpose flour blend usually works well here. The texture may be slightly more delicate, so cool fully before slicing.

What if I don’t have an oven-safe skillet?
Cook the cabbage in any skillet, then transfer the mixture to a greased 9-inch (23 cm) pie dish or an 8×8-inch (20×20 cm) baking dish and bake as directed.

Conclusion

If you like simple, reliable meals that use what’s already in the fridge, this skillet pie is worth keeping in your back pocket. It’s cozy, cheesy, and surprisingly satisfying for how little effort it takes—just don’t skip softening the cabbage and giving it a few minutes to set before slicing.

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