Name: Cabbage Pie with Dill Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
Ingredients: ½ medium cabbage, shredded finely (core removed, about 400-500 g or 1 lb); 3 green onions, chopped (greens and white parts); 3 large eggs; 1 tablespoon Dijon mustard; 1 teaspoon salt; ½ teaspoon black pepper; ⅔ cup gluten-free flour (or regular flour); 1 teaspoon baking powder; 3-4 tablespoons olive oil (for cooking); Optional: ½ cup grated cheese (Cheddar, Mozzarella, etc.); ⅓ cup light sour cream; 2 tablespoons mayonnaise; 2 tablespoons chopped fresh dill; A pinch of salt & pepper

Ingredients

½ medium cabbage (shredded finely, core removed, about 400-500 g or 1 lb)

3 green onions (chopped, including greens and white parts)

3 large eggs

1 tablespoon Dijon mustard

1 teaspoon salt

½ teaspoon pepper

⅔ cup gluten-free flour (or regular flour)

1 teaspoon baking powder

3-4 tablespoons olive oil (for cooking)

Optional: ½ cup grated cheese (Cheddar, Mozzarella, etc.)

⅓ cup light sour cream

2 tablespoons mayonnaise

2 tablespoons chopped dill

A pinch of salt & pepper (for dill sauce)

Instructions

Step 1: Shred the cabbage thinly and chop the green onions. Add both to a large mixing bowl.

Step 2: Cut longer cabbage pieces in half crosswise to make slicing the pie easier later.

Step 3: In a separate bowl, whisk the eggs together with Dijon mustard, salt, and pepper. Pour this mixture over the cabbage and onions, then toss to combine evenly.

Step 4: Sprinkle the flour and baking powder over the cabbage mixture. Toss again to distribute all ingredients well.

Step 5: Heat about 2 tablespoons of olive oil in a large skillet (9–10 inch) over medium heat. Spread the cabbage mixture evenly in the pan and pat it down with a spatula. Reduce heat to low-medium, cover the skillet, and cook for about 15 minutes until the bottom forms a golden-brown crust.

Step 6: Use a spatula to loosen the edges and ensure the pie can be removed easily from the pan.

Step 7: Place a large plate or cutting board over the skillet and flip the pie upside down onto it. Add another tablespoon of oil to the pan, swirl it around, then slide the pie back into the pan uncooked side down. Cook uncovered for 10-15 minutes to create a golden crust on this side. If using cheese, sprinkle it over the top after flipping and allow it to melt.

Step 8: Let the pie cool slightly before slicing. Garnish with chopped green onions or fresh dill, and serve with dill sauce.

Step 9: To make the dill sauce, whisk together sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper until smooth. Serve a dollop of this sauce alongside the pie.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or garlic powder to the cabbage mixture.

Substitute the cabbage with kale or spinach for a different leafy green twist.

Use gluten-free flour to make this recipe suitable for gluten-sensitive diets.

Add chopped herbs like parsley or chives to the batter for fresh aromatics.

Top with cheese of your choice or leave it out for a dairy-free option.

Storage

Store leftover cabbage pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the crispy crust or warm in a preheated oven at 350°F (175°C) for about 10 minutes. The dill sauce is best served fresh but can be kept refrigerated for up to 2 days.

FAQs

Can I make this cabbage pie ahead of time?

Yes, you can prepare the pie a few hours in advance or even the day before. Simply cool it completely, store it in the fridge, and reheat before serving to refresh the crust.

What can I serve with cabbage pie?

This pie pairs well with a fresh green salad, pickled vegetables, or a light soup. The dill sauce adds a nice creamy contrast, enhancing the flavors of the pie.