Name: Crispy Cabbage Pie with Dill Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
Ingredients: ½ medium cabbage (finely shredded); 3 green onions (chopped); 3 large eggs (binder for the pie); 1 tablespoon Dijon mustard (adds tangy kick); 1 teaspoon salt (enhances overall taste); ½ teaspoon pepper (adds hint of warmth); ⅔ cup flour (for pie texture); 1 teaspoon baking powder (helps pie rise); 3–4 tablespoons olive oil (for frying); ½ cup grated cheese (optional, Cheddar or Mozzarella); ⅓ cup light sour cream (creamy and tangy); 2 tablespoons mayonnaise (adds creaminess); 2 tablespoons fresh dill (chopped); Pinch salt; Pinch pepper

Ingredients

½ medium cabbage (finely shredded)

3 green onions (chopped)

3 large eggs (binder for the pie)

1 tablespoon Dijon mustard (adds tangy kick)

1 teaspoon salt (enhances overall taste)

½ teaspoon pepper (adds hint of warmth)

⅔ cup flour (for pie texture)

1 teaspoon baking powder (helps pie rise)

3–4 tablespoons olive oil (for frying)

½ cup grated cheese (optional, Cheddar or Mozzarella)

⅓ cup light sour cream (creamy and tangy)

2 tablespoons mayonnaise (adds creaminess)

2 tablespoons fresh dill (chopped)

Pinch salt

Pinch pepper

Instructions

Step 1: Finely shred the cabbage and chop the green onions. In a large mixing bowl, combine both ingredients.

Step 2: In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper until well combined. Pour over the cabbage mixture and toss to coat evenly.

Step 3: Sprinkle the flour and baking powder over the cabbage mixture. Toss well to combine, making sure there are no dry bits left.

Step 4: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the cabbage mixture, spreading it evenly and pressing down gently. Cover and cook for about 15 minutes until the bottom is golden brown and crispy.

Step 5: Carefully flip the pie using a plate. Add another tablespoon of olive oil to the skillet, return the pie, and cook the other side for 10–15 minutes until crisp and cooked through.

Step 6: If using cheese, sprinkle it over the top after flipping the pie and allow it to melt as the pie finishes cooking.

Step 7: While the pie cooks, prepare the dill cream sauce. In a small bowl, combine sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper. Stir until smooth and creamy.

Step 8: Let the cabbage pie cool slightly before slicing. Serve warm with the dill cream sauce on the side.

Tips & Variations

For a lighter option, substitute olive oil with a non-stick cooking spray or use less oil.

Add some finely chopped garlic or herbs like parsley for extra flavor.

Try substituting the sour cream with Greek yogurt for a tangier sauce and added protein.

Use a mix of cheeses such as Gruyère or Parmesan for a richer topping.

Serve the pie alongside a fresh green salad for a balanced meal.

Storage

Store any leftover cabbage pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to keep the crust crispy. The dill cream sauce should be stored separately and can be refrigerated for up to 2 days. Serve sauce chilled or at room temperature.

FAQs

Can I prepare the cabbage pie mixture ahead of time?

Yes, you can combine the shredded cabbage, green onions, and wet ingredients a few hours before cooking. Keep the mixture covered in the refrigerator and add the flour and baking powder right before cooking for best texture.

Is it possible to make this recipe vegan?

You can make a vegan version by replacing the eggs with a flaxseed or chia seed binder, using plant-based mayonnaise and sour cream alternatives, and choosing a vegan cheese or omitting it altogether.