Cabbage Calzones Recipe | Vegetarian Times Skip to main content

Cabbage Calzones

These tasty turnovers are a modern interpretation of Italian comfort food. Find the pizza dough in the refrigerated section of your supermarket.



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4 oz. small red potatoes, cut into ½-inch pieces (¾ cup)
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¼ head green cabbage, cored and sliced into ½-inch ribbons (2 cups)
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1 Tbs. olive oil, plus more for brushing dough
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1 small onion, finely diced (1 cup)
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4 cloves garlic, minced (4 tsp.)
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1 ½ tsp. dried oregano
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1 15-oz. can chopped tomatoes
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8 pitted kalamata olives, coarsely chopped
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2 tsp. red wine vinegar
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3 hard-boiled eggs, each cut into 8 slices
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3 Tbs. chopped fresh parsley
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1 16-oz. pkg. prepared pizza dough


1. Bring large pot of salted water to a boil. Add potatoes, and cook 8 to 10 minutes, or until just tender. Remove to plate with slotted spoon. Add cabbage to pot, and cook 3 to 4 minutes, or until just softened. Drain, and set aside.

2. Heat oil in large skillet over medium heat. Add onion, and cook 5 minutes, or until soft and translucent. Add garlic and oregano, and cook 1 minute. Add tomatoes, and simmer 5 minutes, or until most of liquid has reduced. Add olives and vinegar, and cook 3 minutes more. Remove from heat, and gently stir in eggs, parsley, potatoes, and cabbage; season with salt and pepper, if desired. Remove from heat, and cool.

3. Preheat oven to 425°F. Coat baking sheet with cooking spray. Divide dough into 8 pieces, and roll each into 8-inch diameter circle. Place 1/2 cup filling on bottom half of each circle, leaving 3/4-inch border around edge. Fold dough over filling, and pinch ends together to seal. Repeat with remaining dough pieces. Cut 3 small slits in top of each calzone. Transfer to prepared baking sheet, and brush with oil. Bake 20 to 25 minutes, or until golden brown.

Nutrition Information: 

9 g
Total Fat: 
8 g
Saturated Fat: 
1 g
35 g
80 mg
492 mg
3 g
3 g
Makes 8 calzones

Comments on this Recipe

I agree with Karen. Just not very flavorful. I was excited about the combination of ingredients, especially the cabbage, sharp flavors of vinegar and olives, and the egg. However, it just turned out to be bland. (Also, I needed two cans of pizza dough.) I've ended up adding tamari and Tabasco when I eat them to give them any flavor at all. Definitely not worth the time and effort. However, I'm inspired to figure out a way to make SOME sort of low-fat, low-cal calzone!

This is super good! It's a little time consuming but well worth it. Next time I'll leave out the potatoes, add more cabbage, and make a little more of the tomato sauce.

EXCELLENT!! I just made this for my family, they loved it.

So Great!!! It took a while to make but it was so easy...I'm thinking that I can make these and freeze them and bring them to school when I'm hungry for some different food = )

Sounds delish! can't wait to try and I may leave out the potatoes as well. I guess it's in there to help fill you up but that also adds more starch. I like your idea, SVK, :o)

Agreed - leave out the potatoes & maybe add mushrooms

i'm thinking of substituting the egg for tofu. These sound yummy.


does this freeze and reheat well?

Tried this but thought the flavors were muddled - definitely needed more cabbage, no olives (these didn't really seem to go w/ the mix), and I think if the eggs were chopped instead of sliced it would be more palatable - unfortunately, it was time consuming and just not up to the usual high standard of previous recipes.

I added Field Roast smoked apple sage sausage and that helped spice it up.

I made these for dinner tonight. My son who is 10 loved this. I was clumsy with the dough... Still came out delicious. The filling I have left over is great over rice or just in a bowl.

How can I make these pure vegetarian?

@Ziller By "pure" vegetarian, I assume you mean vegan? Which is no milk (dairy) and eggs. Leave out the eggs in this receipe and you can find a receipt for vegan dough. Here is a site if you want to make the dough. Unfortunately, I have not seen vegan dough in my grocery stores as of yet.