Banitsa with cabbage is a traditional Bulgarian pastry that offers a comforting and savory bite with every layer. This delicious dish features thin layers of flaky filo dough, filled with sautéed cabbage and a mixture of eggs and cheese, then baked until golden and crispy. The result is a warm, hearty pastry that is perfect for breakfast, lunch, or dinner, making it a staple in Bulgarian cuisine.
The cabbage filling is the star of this banitsa variation, with its slightly tangy flavor and tender texture. The cabbage is typically sautéed with onions, garlic, and a touch of seasoning to bring out its natural sweetness while adding depth to the flavor. The eggs and white cheese, often a soft feta or Bulgarian sirene, add creaminess and a slight saltiness that contrasts beautifully with the cabbage. Each bite is a delightful mix of flavors wrapped in the light, flaky dough that becomes crisp and golden as it bakes.
Banitsa with cabbage is not only delicious but also very versatile. It can be served as a main dish or a side, and it pairs wonderfully with yogurt or a simple tomato salad. In Bulgaria, it’s often enjoyed with a glass of ayran, a yogurt-based drink that complements the richness of the pastry. It can be made ahead of time, making it ideal for gatherings or packed lunches, and can be enjoyed warm or at room temperature.
This savory pastry is also a great way to use cabbage in a unique and tasty way. It’s an excellent option for those looking for a vegetarian dish or a comforting, filling meal. Banitsa with cabbage brings together the crispy, buttery texture of filo dough with the satisfying, hearty filling, making it a dish that’s both nostalgic and delicious.
Ingredients
- 1 kg cabbage shredded
- 1 large onion finely chopped
- 4 tablespoons vegetable oil
- 3 sheets phyllo pastry
- to taste salt
- to taste black pepper freshly ground
- 1 egg beaten, for brushing
Instructions
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the shredded cabbage to the skillet, season with salt and pepper, and cook until the cabbage is softened and reduced in volume, about 10-15 minutes.
- On a clean surface, lay out one sheet of phyllo pastry. Lightly brush it with vegetable oil, then fold it in half.
- Place a portion of the cabbage filling along the long edge of the folded pastry. Roll it up tightly into a cylinder.
- Repeat the process with the remaining pastry sheets and filling. Arrange the rolls in a lightly greased baking dish.
- Brush the tops of the rolls with the beaten egg for a golden glaze.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp.
- Allow to cool slightly before serving. Enjoy your Banitsa with Cabbage warm.
Nutrition
Easy recipe, but I think I overcooked the cabbage. Next time I’ll watch it better. Still tasted okay!
This looks delicious! I’ve never tried Banitsa before but I can’t wait to make it. Thanks for sharing!
I’m so glad to hear you want to try Banitsa! It’s really tasty and quite simple to make once you get the hang of it. Enjoy cooking!
Yummy!!! I made this and the whole family loved it. Will definitely be making again! 💖
I don’t know about this recipe. Cabbage in a pastry? Sounds weird. But maybe it could be good… 🤔
I thought the same thing, but trust me, it’s really tasty! Just give it a chance! 🥳
This Banitsa is fantastic! So easy and delicious. Made it for my family and they devoured it!
The egg wash is the real MVP here. Made the phyllo look bakery-style. I’ll definitely make this again.
Not bad, but I think it needed more seasoning. Maybe some garlic next time?
I didn’t have phyllo pastry, so I used bread dough instead. Turned out odd but not too bad, lol.
That sounds creative! I’ve never tried it that way, but glad it turned out okay! 👍
Is there a substitute for phyllo pastry? Can’t find it anywhere.
You can try using puff pastry instead! It won’t be exactly the same, but it’ll work in a pinch.
OMG who knew making pastry was this easy? My kids loved it!
I know right? I was so surprised too! Banitsa is definitely a family favorite now!
But isn’t pastry supposed to be really hard to make? I don’t believe it! 😒
Not very flavorful. I guess you need to add more seasoning than just salt and pepper.
Cabbage again? LOL. I prefer using spinach, but it was still OK.
👍 Yum! I love cabbage and this was a great way to use it up. Will make again!
5 stars. The egg wash really gives it that bakery look. Mine puffed up slightly too—so good with yogurt.
Yummy 😋
Totally agree! Can’t wait to try it 😍
Not gonna lie, my phyllo tore while rolling 😅. Still tasted good, but I couldn’t get the neat cylinders. Maybe I should thaw it more first.
Way too much oil in the recipe. I cut it down and it was still juicy.
I agree, I felt the same way about the oil! Just a little less makes it much better.
Tried this tonight—so crispy on top! The cabbage reduction step is key; I cooked mine closer to 20 minutes and it was perfect. Will make again.
I did it too and I think 20 minutes is the sweet spot. I usually keep stirring so it doesn’t stick. Nice write-up!
Yes!! The cabbage reduction makes such a difference—mine used to turn watery when I rushed that step. Glad yours came out crispy.
Delicious! I added some feta cheese and it took it to another level!
I dunno, maybe I did something wrong but mine came out soggy. Any tips?