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Cabbage Pie with Dill Sauce Recipe

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★★★★★

4.6 from 59 reviews

This Cabbage Pie is a golden, crispy skillet cake made with finely shredded cabbage, green onions, eggs, and gluten-free flour. Flavored with Dijon mustard, dill, and optional cheese, it’s cooked in a skillet to achieve a delicious two-sided crust. Served with a creamy dill sauce, it’s a savory, comforting dish perfect for any meal.

Ingredients

Scale

Main Pie 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.)

Dill Sauce Ingredients

  • ⅓ cup light sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped fresh dill
  • A pinch of salt & pepper

Instructions

  1. Prepare the Cabbage: Shred the cabbage thinly and chop the green onions. Place them together in a large bowl.
  2. Shorten Cabbage Strands: Cut longer shredded cabbage pieces in half by running a knife across them to create shorter strands, making the pie easier to slice later.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs with Dijon mustard, salt, and pepper. Pour this mixture over the cabbage and green onions, tossing well to coat everything evenly.
  4. Add Dry Ingredients: Sprinkle the gluten-free flour and baking powder over the cabbage mixture, then toss thoroughly to combine into a batter-like consistency.
  5. Cook First Side: Heat about 2 tablespoons of olive oil in a large 9-10 inch skillet or frying pan over medium heat. Transfer the cabbage mixture into the pan, spread it evenly, and gently pat it down with a spatula. Reduce heat to low-medium, cover with a lid or foil, and cook for 15 minutes until a golden-brown crust forms on the bottom.
  6. Check and Loosen: Use a spatula to loosen the edges and ensure the cabbage pie is not sticking to the pan for easier flipping.
  7. Flip and Cook Other Side: Place a large plate or chopping board over the pan, carefully flip the pan upside down to transfer the pie onto the plate. Add another tablespoon of oil to the pan and swirl to coat. Slide the pie back into the pan, uncooked side down. If using cheese, sprinkle it over the top now. Cook uncovered for 10-15 minutes until the second side is golden and cheese is melted.
  8. Cool and Slice: Let the cabbage pie cool slightly before slicing to retain its shape.
  9. Make Dill Sauce: Whisk together light sour cream, mayonnaise, chopped dill, salt, and pepper in a small bowl to create a fresh dill sauce.
  10. Serve: Garnish the pie with additional chopped green onions or dill if desired. Serve warm slices with a dollop of dill sauce on the side.

Notes

  • You can substitute regular flour for gluten-free flour if gluten is not a concern.
  • Cutting longer cabbage strands ensures a neater slice and better eating experience.
  • Covering the pie while cooking the first side helps steam and cook the cabbage thoroughly.
  • The cheese is optional, but adds a nice creamy and savory finish.
  • The dill sauce complements the earthy cabbage and adds freshness to the dish.
  • Use a non-stick or well-seasoned skillet to prevent sticking when flipping the pie.

Keywords: Cabbage pie, gluten-free cabbage pancake, savory vegetable pie, skillet cabbage pie, vegetarian pie

Find it online: https://yumwithmia.com/cabbage-pie-with-dill-sauce-recipe/