Cabbage Pie with Tuna Filling: A Unique Comfort Food Recipe

Welcome to a culinary adventure that marries simplicity with wholesome flavor in one delightful dish: the Cabbage Pie with Tuna Filling. This recipe transforms everyday ingredients—cabbage, potatoes, and canned tuna—into a comforting, savory pie that’s both satisfying and surprisingly easy to prepare. Whether you’re a seasoned home cook or just beginning to explore the kitchen, this dish promises to impress with its layers of tender cabbage, crispy potato, and a rich, cheesy tuna filling. Perfect for a family dinner, a potluck, or just a cozy night in, this cabbage pie is a hearty option that goes beyond the ordinary. Dive into the process with us and discover why this might just become your new favorite go-to recipe!

Why You’ll Love This Cabbage Pie with Tuna Filling

There are countless reasons to fall in love with this Cabbage Pie with Tuna Filling, and here are just a few that make it a standout dish:

  1. Nutritious and Balanced: Combining cabbage, tuna, and potatoes not only offers a range of textures and flavors but also provides a good mix of protein, fiber, and essential nutrients. This pie is a balanced meal in itself, ensuring you feel full and satisfied.
  2. Versatility: This recipe is adaptable to what you have on hand. While we use cabbage, potatoes, and canned tuna, you can easily substitute ingredients based on preferences or dietary needs. It’s a fantastic way to use leftover vegetables or switch up the protein.
  3. Perfect for Any Occasion: Whether it’s a simple family dinner, a special gathering, or meal prep for the week, this pie fits right in. It can be served hot from the oven or enjoyed cold as a tasty snack the next day.
  4. Comfort Food with a Gourmet Twist: While pies are often seen as comfort food, the unique combination of cabbage and tuna with a cheesy topping gives this dish a gourmet feel without the complexity.
  5. ASMR Cooking Experience: Inspired by the soothing, sensory delights of ASMR, preparing this dish can be a surprisingly zen, engaging experience. From the sizzling sound of cabbage frying to the golden crust forming on the pie, it’s a treat for the senses.


To make this Cabbage Pie with Tuna Filling, we’ll be using three main components: the cabbage pie base, the potato cake, and the canned tuna filling. Each component has its own set of simple ingredients, which together create a symphony of flavors. Here’s what you’ll need:

For the Cabbage Pie:

  • Cabbage: 1/2 head (about 800 grams), finely shredded
  • Egg: 1 large
  • Rice Flour: 2 tablespoons (can substitute with wheat flour)
  • Salt: to taste
  • Olive Oil: for frying

The Potato Cake:

  • Potatoes: 2 large, grated
  • Egg: 1 large
  • Rice Flour: 1 tablespoon (can substitute with wheat flour)
  • Parsley: A handful, finely chopped
  • Salt: to taste

For the Canned Tuna Filling:

  • Canned Tuna: 1 can, drained
  • Hard-Boiled Eggs: 2, chopped
  • Spring Onions: A bunch, thinly sliced
  • Ground Pepper: to taste
  • Cheese: 70 grams, grated (preferably a melty variety like cheddar or mozzarella)
  • Tomato: 1 large, diced

These ingredients come together to form the layers of the pie, each adding its unique taste and texture.

Step-by-Step Instructions

Creating this Cabbage Pie with Tuna Filling involves a series of simple steps that layer flavors and textures into a comforting dish. Here’s how to do it:

Preparing the Cabbage Layer

  1. Mix Ingredients: In a large mixing bowl, combine the finely shredded cabbage with one large egg, two tablespoons of rice flour (or wheat flour), and a pinch of salt. Stir until the cabbage is evenly coated.
  2. Cook the Cabbage: Heat a bit of olive oil in a large frying pan over medium heat. Add the cabbage mixture to the pan, pressing it down to form an even layer. Cook for about 5-7 minutes until the bottom is golden brown and crispy. Carefully flip the cabbage over and cook the other side for an additional 5-7 minutes. Once cooked, transfer the cabbage layer to a baking dish.

Making the Potato Cake

  1. Prepare Potato Mixture: In the same bowl, mix the grated potatoes with one large egg, one tablespoon of rice flour, a handful of finely chopped parsley, and a pinch of salt.
  2. Cook Potato Cake: In the same pan, add a little more olive oil and spread the potato mixture over the top of the cooked cabbage layer in the pan. Press down to form a cake and cook until each side is golden and crispy. Then, place the cooked potato cake on top of the cabbage layer in the baking dish.

Creating the Tuna Filling

  1. Combine Filling Ingredients: In a bowl, mix the drained canned tuna, chopped hard-boiled eggs, sliced spring onions, diced tomato, ground pepper, and half of the grated cheese.
  2. Layer the Filling: Spread the tuna mixture evenly over the potato layer in the baking dish.

Assembling and Baking the Pie

  1. Add Cheese: Sprinkle the remaining cheese on top of the tuna filling.
  2. Bake the Pie: Preheat your oven to 180°C (350°F). Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
  3. Rest and Serve: Remove the pie from the oven and let it cool slightly before cutting into slices. This allows the layers to set, making it easier to serve.

This step-by-step guide ensures each component of the pie is prepared with care, resulting in a dish that’s as delightful to look at as it is to eat. Whether serving it fresh from the oven or enjoying as leftovers, this pie is sure to be a hit.

Tips for the Perfect Cabbage Pie

Creating the perfect Cabbage Pie with Tuna Filling is all about attention to detail and a few key techniques. Here are some expert tips to help you elevate your pie:

Ensure Proper Drainage:

Both cabbage and potatoes contain a lot of water. After shredding the cabbage and grating the potatoes, take the extra step to squeeze out any excess water. This will help prevent your pie from becoming soggy and ensure crispier layers.

Season Well:

Each layer should be seasoned well to ensure the pie is flavorful throughout. Don’t shy away from adjusting the amount of salt and pepper according to your taste. Remember, the cheese and canned tuna will also add some saltiness.

Use the Right Pan:

Cooking the cabbage and potato layers in a non-stick or well-seasoned cast iron skillet helps in achieving a good crust and makes flipping easier. Ensure the pan is well-heated before adding the mixture.

Cheese Choices:

The type of cheese you use can greatly affect the flavor and texture of the pie. Using a melty cheese like mozzarella gives a delightful stretchiness, while a sharper cheese like cheddar adds depth of flavor. Feel free to mix cheeses based on what you enjoy.

Let It Rest:

Allow the pie to rest for a few minutes after baking. This resting period helps the layers set and makes slicing the pie easier, ensuring it holds its shape when served.

Experiment with Toppings:

While this pie is delicious as is, feel free to experiment with toppings. Adding a dollop of sour cream, a sprinkle of fresh herbs, or even a dash of hot sauce can add an extra dimension to your dish.

Reheat Right:

If you have leftovers, reheat them in the oven rather than the microwave. This helps maintain the crispiness of the pie’s layers. Just cover the pie with foil and reheat at 175°C (350°F) until warmed through.


In conclusion, this Cabbage Pie with Tuna Filling recipe brings a delightful twist to traditional comfort food, incorporating wholesome ingredients into a dish that’s both nourishing and satisfying. With its layered textures and robust flavors, it’s sure to appeal to both the eye and the palate. Whether you’re serving it at a family dinner, a casual gathering, or enjoying it as a savory treat for yourself, this pie promises to be a crowd-pleaser. So, gather your ingredients and let your culinary creativity shine through this easy-to-follow, delicious recipe. Enjoy the process, savor every bite, and take pride in mastering a dish that could easily become a new favorite in your home cooking repertoire.

Read Also: Tuna and Potato Patties: A Delicious and Nutritious Recipe

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