Cabbage Burek

When I found good sour cabbage at the market, I remembered the cabbage burek I had in mind for a while. I chose to use pickled cabbage because it has a more pronounced taste, and the store-bought pastry sheets make the whole process simple. I have made the recipe several times, always with predictable results and with little effort.

Quick Info

Total time: approximately 1 hour and 30 minutes
Preparation time: 30 minutes (including preparing the cabbage)
Baking time: 40-50 minutes (depending on the oven)
Servings: 6-8
Difficulty: easy to medium
Type: savory pie, suitable for lunch, dinner, or a snack

Ingredients

half a pack of pastry sheets (approx. 200-250 g, store-bought)
600-800 g prepared cabbage (sour or sweet, but I recommend pickled cabbage)
oil (for greasing the sheets and the tray)
1-2 onions (for sautéing the cabbage, if not already prepared)
peppercorns (a few for flavor)
2-3 bay leaves
1-2 tablespoons tomato paste
100 ml mineral water

Preparation Method

1. Preparing the cabbage
If you don’t already have sautéed cabbage, start with that. Chop the sour cabbage and put it in a pot with a little oil. Add the finely chopped onion, peppercorns, and bay leaves. Sauté over medium heat until it softens and the liquid reduces. Finally, add the tomato paste and let everything cook until the juice evaporates. Stir occasionally and don’t rush the heat to avoid burning. Once done, let the cabbage cool completely.

2. Preparing the tray
Grease the tray (approx. 18x27 cm) with a little oil, then line it with baking paper. The oil helps the paper stick and not move during assembly.

3. Assembling the pie
Place the first 3-4 pastry sheets, greased or sprinkled with oil. Don’t use too much oil, just enough to prevent the sheets from sticking together. Distribute half of the cabbage over the sheets evenly, without pressing. On top of the cabbage, place another 2-3 sheets, again with a little oil between them, then the rest of the filling. Finish with another 3-4 pastry sheets, each lightly greased.

4. Portioning
With a very sharp knife, cut the pie into squares or rectangles before putting it in the oven. The sheets cut easier this way, and the burek will look better in the end.

5. Mineral water
After portioning the pie, pour 100 ml of mineral water over it, trying to cover the entire surface. Don’t use more, so the sheets don’t get too soggy.

6. Baking
Put the tray in the oven at low heat (approx. 170°C, if the oven has a temperature setting). Bake for 40-50 minutes or until the top sheets are golden and crispy.

7. Cooling and serving
Take the tray out of the oven and let the burek cool well before removing or eating it. It cuts better after cooling.

Why I make the recipe often

It’s practical for when I have leftover sour cabbage or when I want something quick, with little effort. The pie keeps well the next day, and the ingredients are cheap and handy. Store-bought pastry sheets save a lot of time.

Tips and Variations

Tips

If the cabbage is very salty, rinse and squeeze it well beforehand.
I don’t use too much oil between the sheets so that the burek doesn’t become heavy.
Letting the cabbage cool prevents the sheets from getting soggy.
Always cut before baking; otherwise, the top sheets will tear afterward.

Substitutions

Sour cabbage can be replaced with sweet cabbage, but the pie will have a different taste.
Tomato paste can be omitted, but it adds a pleasant note and helps the cabbage not to be dry.

Variations

Sautéed mushrooms can be added to the filling.
You can sprinkle a little cumin if you like the aroma with cabbage.
For a more golden crust, you can brush the top sheets with a little mineral water and a splash of oil mixed together.

Serving Ideas

It can be served warm or at room temperature.
It can be accompanied by a simple salad.
It’s also good as a cold snack the next day.

Frequently Asked Questions

Can individual pies be made instead of a large tray?
Yes, but you will need more folded sheets, and the baking time may be slightly shorter. Portion and assemble each small pie separately.

Does sour cabbage always need to be squeezed?
If it’s very salty or has a lot of juice, yes, to avoid wetting the sheets and making the pie too moist.

Do the pastry sheets need to be completely thawed?
Yes, otherwise they tear very easily. They should be unfolded and kept covered; otherwise, they dry out quickly.

What kind of tray works best?
I use a rectangular tray of 18x27 cm, but any tray close in size works.

Nutritional Values

Approximate values per serving (1/8 of the tray):

Calories: 180-220 kcal
Protein: 4-6 g
Fat: 7-10 g
Carbohydrates: 25-30 g

These values may vary depending on how much oil you use and the type of cabbage.

Storage and Reheating

It keeps well in the fridge for 2-3 days in a covered container. It can be reheated in the oven or in a pan over low heat to regain some crispness. I don’t recommend microwaving, as the sheets become soggy. If the pie sits too long, the sheets become soft, but the taste remains good.