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! 👍
Mine got a little too salty, maybe because my cabbage was already salty? Also I think I rolled them tighter, because some unrolled slightly while baking. Still tasty though.
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.
Not gonna lie, I’m skeptical about just cabbage and onion—still, the flavor surprised me. Comfort food for sure.
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?
Is Banitsa supposed to be with cabbage? I’ve always heard of it with cheese only. Confused!
This is the best banitsa recipe ever! So easy to follow and it turned out perfect.
Isn’t it too complicated with all the layers? I thought banitsa was easier than that.
I’ve tried this recipe too and I totally agree! It’s a hit with my whole family.
Simple and tasty! My grandma used to make this, brings back memories. Thanks!
Lol the egg wash made it look like restaurant food. I used black pepper but was kinda afraid of too much salt—turned out fine!
The instructions are clear, and I liked that it’s simple ingredients. Mine could’ve been a little more browned though—next time I’ll bake 5 minutes longer.
Thanks! I’m with you—my pastry usually needs a bit longer to get properly browned. I’ll try 5 extra minutes next time and watch for that crisp golden color.
lol I used too much oil and it kinda fried the edges. Still ate it all tho. Recipe’s fine, just watch the grease.
I made this but used sauerkraut instead of fresh cabbage. It was too sour! Stick with fresh, trust me!
I appreciate the tip! I wouldn’t have thought sauerkraut could make it sour. Gonna stick with fresh cabbage next time for sure!
I don’t have phyllo so I used tortillas… yeah, no. It tasted like cabbage roll-flavored tortillas. Won’t repeat.
Tried this tonight—came out super crispy on top. I used a bit more pepper than “to taste” and it really popped. 180°C worked perfectly.
The cabbage filling smelled amazing while it cooked down. I was worried about phyllo drying out, but brushing + rolling helped. Would make again.
Yes!! Mine smelled the same while it cooked down. I also worry about phyllo drying, but the brushing/rolling method saves it every time. Great write-up—definitely making again.
I’m not sure about only 3 sheets though… mine always tears or turns soggy. Maybe I’m folding wrong? Still, cabbage flavor is hard to beat. 🤷♂️
I forgot to fold the phyllo in half… mine turned out more like flat rolls, but they still tasted amazing. Not pretty, but delicious.
Yum! I added some feta cheese to the mix! Next level, people!
Not bad for a weeknight. I think 180°C is a little low—mine needed extra 10 minutes to really brown. Still tasty and cozy.
Why do we even make this? Takes forever and no one even eats it during family dinners!
Pretty good, but my phyllo dried out while I worked. Next time I’ll cover the sheets with a damp towel. Flavor is definitely there though.
Okay but why only 3 sheets? I guess it depends on size. Mine came out flatter and less crispy, but still good. Would make again with more sheets.
I don’t like cabbage, can I use spinach instead?
I grew up on banitsa-ish stuff, and this is pretty close. The phyllo gets that nice crunch. Next time I’ll add a pinch of garlic maybe.
Yes!! That phyllo crunch is exactly what I want. I didn’t think to roll it like this, but it makes sense. Garlic pinch next time sounds perfect.
Mmm close to what I remember, but mine didn’t crisp as much—maybe my cabbage was too wet? Also, only 3 sheets of phyllo for 1 kg cabbage seems like not enough? Still tasty though.
Simple ingredients, big payoff. Also smelled amazing while baking. I’m making it again for a potluck.
Totally agree—this has that “few things, wow” vibe. The cabbage smell while it bakes is unreal 😄
I followed it pretty closely, but my cabbage didn’t really reduce enough. Next time I’ll cook it longer and squeeze out any extra moisture.
Why only 4 tablespoons oil? My cabbage just looked sad in the pan. Also 180°C feels low—mine took longer than 25 minutes.
Could you maybe add butter? I used only vegetable oil and it felt a little oily, but still tasty.
Absolutely—adding butter would work great. Even replacing part of the vegetable oil with butter (or mixing both) can make it less “oily” and more flavorful. I’d try 2 tbsp butter + 2 tbsp oil, since butter can burn a bit if the heat is too high.
I think your oil was fine tbh, but cabbage can get kinda watery so maybe that makes it feel oily. Also, you only used 3 sheets phyllo—could be thick. Next time maybe use less oil or squeeze the cabbage a bit before rolling.
Idk, 3 sheets feels like not enough for 1 kg cabbage. I stretched it and it still felt dry. Maybe needs more phyllo or less cabbage?
I get what you mean—3 sheets for 1 kg cabbage sounds tight. I usually use more phyllo or just make more rolls so nothing feels dry.
Made this tonight and it turned out so crispy on top! The cabbage filling cooked down perfectly in 15 minutes. I used a bit more pepper and it was 🔥. Definitely adding to my rotation.
So crispy on top is the best part 😄 I love that it cooks down that fast—15 minutes is perfect for a weeknight.
Made this tonight and it turned out so crispy and golden! The cabbage filling cooks down perfectly. I used a little extra pepper and it was awesome.
Simple and comforting. I didn’t have exactly 3 sheets of phyllo so I used what I had and it still worked. Next time I’ll sauté the cabbage a few minutes longer to get it more flavorful.
Made this last night and it really is comforting. I also didn’t have 3 sheets—used 2.5 lol—and the rolls still came out nice. I sautéed the cabbage a bit longer like you said and wow, more flavor!
Hmm, I tried it but mine turned out a little bland. I followed the cabbage timing (10-15 min) and it felt under-reduced. Maybe that’s why. Anyone add garlic or dill?
Not bad, but 180°C feels a bit low for my oven. I baked 10 minutes more and it finally got golden. Flavor was still great though!
This turned out way better than I expected—crispy on the outside and soft inside. I used a little extra pepper and it was perfect.
Interesting idea with only 3 phyllo sheets. I did 2 rolls per sheet and it worked, though I wish I had a fourth sheet for thicker layers.
Nice—3 sheets is definitely the sweet spot for me too. I’ve done two per sheet like you, and the texture turned out flaky and not too thick. Next time I’ll try a 4th just for extra layers.
I think thick layers might make it less crispy though—phyllo needs enough surface exposure to brown. Still, more sheets could be good if you don’t mind it being a bit more soft.
I don’t understand the egg thing—brushed on top helped a lot though. It gave that nice glaze. Would recommend!
I’m skeptical about only 3 phyllo sheets for that much cabbage. It still came out tasty, but I had more filling than dough. Maybe I folded wrong?
That sounds like a portioning/folding issue. With 3 sheets, you might be using bigger rolls or leaving less surface area for dough. I usually stretch the sheets a bit and make the filling more evenly spread so it’s not “all cabbage, no phyllo.”
I get what you mean—my batch always has more filling than dough too. But I think it’s the cabbage reducing in the pan. If you under-cook it (or it wasn’t squeezed/drained enough), it can feel like way more filling than the pastry can handle.
Left it cooling “slightly” and burned my tongue 😅. But honestly the crispness improved after resting. Will make again, for sure.
This looks soooo good! Can’t wait to try it out. 😍
I know right? It looks amazing! Can’t wait for my family to try it too. 🍽️
The instructions are clear but why not just buy pre-made pastry? Much easier!
I only had 2 phyllo sheets so I improvised, and it was… okay. The egg glaze helped color, but the inside was kind of soft compared to what I expected.
Totally get it—phyllo can be tricky when you’re short. 20-25 min can still leave the inside a bit soft if the cabbage has lots of moisture. Did you squeeze/drain the cabbage after cooking?
I’ve never cooked with phyllo before, quite complex but turned out great! A bit messy though.
I followed it exactly and it came out kinda bland for me. Salt/pepper definitely needs adjusting to taste (more than ‘to taste’ lol).
I’m skeptical about the folding/rolling step—mine kept unrolling while baking. Still tasted yummy, just looked rough.
Maybe your cabbage was too wet? I cooked mine longer until it look kinda dry-ish, then it hold the roll better. Still, rough looking is normal—banitsa is kinda messy but tasty 😅
Ugh, I’ve had the same issue—mine unrolled too. What helped for me was pressing the seam down hard and brushing a little egg/oil right on the edge before rolling. Also, try not to overfill the roll.