Yield: 8–10 servings
Prep: 30 minutes
Bake: 40–50 minutes
Oven: 190°C / 375°F
Ingredients
Vegetable filling
- 1 medium green cabbage, about 700–800 g (1½–1¾ lb), finely shredded
- 2 medium carrots, grated
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp paprika
- ½ tsp cumin
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 100 g (1 cup) shredded mozzarella
- 75 g (¾ cup) crumbled feta
Creamy pour-over sauce
- 2 large eggs
- 1 cup (240 g) plain yogurt
- ½ cup (120 ml) milk
- ½ cup (120 ml) neutral oil or melted butter
- 1 tbsp flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
For the phyllo
- 450–500 g (1 lb) phyllo/filo pastry
- ½ cup (115 g) melted butter
- 2 tbsp vegetable oil
Optional topping
- 1 egg yolk + 1 tbsp milk
- 1 tbsp sesame seeds
- 1 tbsp nigella seeds
- Extra chopped dill or parsley
1. Prepare the cabbage
Put the shredded cabbage in a large bowl and sprinkle with ½ tsp salt.
Massage it gently with your hands for 1–2 minutes. This softens the cabbage and helps remove excess moisture.
Let it sit for about 10 minutes, then squeeze out as much liquid as possible.
This step is important. Wet cabbage can make the pastry soggy.
2. Cook the filling
Heat olive oil in a large skillet over medium heat.
Add onion and cook for 3–4 minutes.
Add garlic and cook for another 30 seconds.
Add the cabbage and carrots.
Season with:
- Remaining salt
- Black pepper
- Dill
- Parsley
- Paprika
- Cumin
Cook for 7–10 minutes, stirring frequently, until the cabbage has softened and most of the moisture has evaporated.
Remove from the heat and cool for about 10 minutes.
Stir in the fresh herbs, mozzarella and feta.
Don’t add the cheese while the filling is piping hot, otherwise it can become excessively wet.
3. Make the creamy pour-over
Whisk together:
- Eggs
- Yogurt
- Milk
- Oil or melted butter
- Flour
- Baking powder
- Salt
- Pepper
- Paprika
until completely smooth.
The consistency should be similar to a thick pancake batter.
This is the creamy mixture you see being poured over the vegetables in the photograph.
4. Assemble the börek
Grease a 9 × 13-inch (23 × 33 cm) glass baking dish.
Lay one sheet of phyllo in the dish.
Brush lightly with the butter/oil mixture.
Add another sheet and brush again.
Continue until you have about 4–5 sheets forming the bottom.
Spread about half of the cabbage filling over the pastry.
Add another 2–3 sheets of phyllo, brushing each with butter.
Add the remaining cabbage mixture.
Finish with several sheets of phyllo, again brushing each layer.
Tuck the edges neatly into the dish.
5. Pour over the creamy sauce
Slowly pour the yogurt-and-egg mixture over the entire surface.
Tilt the dish gently so the sauce reaches the edges and works into the pastry.
For the beautiful golden top shown in the picture, brush with the egg-yolk-and-milk mixture.
Sprinkle with sesame or nigella seeds and a little dill.
6. Bake
Bake uncovered at 190°C / 375°F for 40–50 minutes.
You want:
- Deep golden-brown pastry
- Crisp edges
- A puffed, set center
- No liquid wobbling in the middle
If the top browns too quickly, loosely cover it with foil for the remaining baking time.
7. Rest before cutting
This is crucial.
Let the bake rest for 15–20 minutes.
Then cut it into rectangular pieces.
The result should have a crisp, buttery exterior with a soft, savory cabbage-and-carrot center.
🌿 Flavor upgrade
For an especially delicious version, add one of these to the filling:
- 100 g cooked mushrooms, finely chopped
- ½ cup cooked corn
- 1 finely chopped roasted red pepper
- ½ tsp chili flakes
- 2 tbsp grated Parmesan
- ½ tsp caraway seeds
A little lemon zest in the filling is also excellent with cabbage.
🌰 Nut information
This recipe is naturally nut-free as written.
There are no walnuts, almonds, cashews, peanuts, pistachios or other nuts required.
If you’re preparing it for someone with a nut allergy:
- Check the phyllo pastry packaging for allergen/cross-contact information.
- Check packaged cheese and yogurt.
- Use a clean baking dish and utensils if cross-contact is a concern.
- Sesame and nigella seeds are seeds, not tree nuts, but sesame is a separate major allergen and should be avoided if necessary.
Want a nutty version?
Add ½ cup (60 g) finely chopped toasted walnuts to the cooled cabbage filling. They provide a lovely crunch against the soft cabbage.
❓ Recipe Q&A
Can I use store-bought shredded cabbage?
Yes. It’s a great shortcut.
Can I skip cooking the cabbage?
I wouldn’t recommend it. Raw cabbage releases too much water and can leave the pastry soggy.
Can I use puff pastry instead of phyllo?
Yes, but the result will be much thicker cooling. Wrap portions tightly and freeze for up to about 2 months. Reheat in a 180°C / 350°F oven and more buttery rather than flaky like the pictured börek.
Can I make it without feta?
Absolutely. Replace it with additional mozzarella, cheddar, or a little Parmesan.
Can I make it vegetarian?
It already is.
Can I add meat?
Yes. Brown 300–400 g (10–14 oz) ground beef or chicken with the onion, drain excess fat, then add the cabbage.
Can I prepare it the night before?
Yes. Assemble it, cover and refrigerate overnight. Bake directly from the refrigerator, adding approximately 5–10 minutes to the baking time.
Why did my bottom turn soggy?
Usually excess cabbage moisture or too much sauce. Make sure the cooked vegetables are quite dry before assembling.
Why did my phyllo tear?
That’s normal. Phyllo is delicate. Patch tears with another piece—the finished bake will still look beautiful.
Can I freeze it?
Yes, preferably after baking and cooling. Wrap portions tightly and freeze for up to about 2 months. Reheat in a 180°C / 350°F oven so the pastry becomes crisp again.
Can I use red cabbage?
Yes, but the color will change dramatically and the flavor is slightly stronger. Green cabbage is closest to the pictured dish.
What should I serve with it?
A simple cucumber-yogurt salad, tomato salad, pickles, or a bowl of plain yogurt with garlic and dill makes an excellent accompaniment.
Can I make it without eggs?
For the pour-over, replace each egg with about 2 tbsp plain yogurt plus 1 tbsp cornstarch. The texture will be somewhat softer but still delicious.
⭐ Best trick for the pictured texture
The secret is dry cabbage + generous phyllo brushing + a moderate amount of creamy sauce + a proper resting period. That gives you the contrast of crackly golden pastry outside and moist, creamy, herby cabbage filling inside.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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