Cabbage pie is a piece of homestyle baking that most people who grew up eating Eastern European food will recognize instantly. Soft yeasted dough wraps around a savory filling of braised cabbage and egg, making it a pie that’s both simple to put together and genuinely filling — a solid choice for a weeknight dinner or something to pack for lunch.

The trick to a good filling is properly braising the cabbage rather than just quickly sautéing it. The cabbage needs to soften fully and shed its excess moisture, or the bottom of the pie can end up soggy after baking. Drain off any liquid left in the pan after cooking, and let the filling cool to room temperature before spreading it on the dough — a hot filling softens the dough too much and keeps the pie from rising evenly.

The hard-boiled eggs in the filling add structure and make the pie heartier, though they can be left out for a lighter, vegetable-only version. A handful of chopped dill or scallions also works well stirred into the filling, brightening up the braised cabbage.

This pie is just as good served warm as fully cooled, which makes it easy to prepare ahead of time. It keeps in the fridge under plastic wrap for up to three days, and a short reheat in the oven brings back the softness of the dough along with a light, crisp top crust.