Cabbage Pie with Dill Sauce Recipe

Introduction

This delicious cabbage pie is a savory, easy-to-make dish perfect for a comforting meal. With a crispy golden crust and a tender cabbage filling, it offers a delightful texture and a burst of flavor. It’s great for family dinners or casual gatherings.

Ingredients

• ½ medium cabbage, finely shredded (about 400-500 g or 1 lb, core removed)
• 3 green onions, chopped (both 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 (such as Cheddar or Mozzarella)
• ⅓ cup light sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons chopped dill
• A pinch of salt and pepper (for the sauce)

Instructions

1. Step 1: Shred the cabbage thinly and chop the green onions. Place both in a large bowl. For easier cutting later, cut longer shredded cabbage pieces in half by running a knife across them.
2. Step 2: In a separate bowl, whisk together eggs, Dijon mustard, salt, and pepper. Pour this over the cabbage mixture and toss well to combine.
3. Step 3: Sprinkle the flour and baking powder over the cabbage mixture and toss again until everything is evenly mixed.
4. Step 4: Heat about 2 tablespoons of olive oil in a large 9-10 inch skillet over medium heat. Spread the cabbage mixture evenly in the pan and press down gently with a spatula. Lower the heat to medium-low, cover the pan, and cook for about 15 minutes until the bottom forms a golden-brown crust.
5. Step 5: Use a spatula to loosen the edges of the pie. Place a large plate or chopping board over the skillet and carefully flip the pie onto it. Add another tablespoon of oil to the pan, swirl it around, then slide the pie back into the pan uncooked side down.
6. Step 6: Cook uncovered for 10-15 minutes until the second side is golden and crisp. If using cheese, sprinkle it over the top after flipping and allow it to melt into the crust.
7. Step 7: Let the pie cool slightly before slicing. Garnish with chopped green onions or dill.
8. Step 8: To make the dill sauce, whisk together sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper in a small bowl. Serve a dollop of this sauce alongside the sliced cabbage pie.

Tips & Variations

• For a richer flavor, add your favorite grated cheese inside the pie or on top before the final cooking stage.
• Use gluten-free flour to make the dish suitable for gluten sensitivity.
• Try adding minced garlic or herbs like thyme for extra aroma.
• If you prefer a crispier crust, cook the pie a bit longer on each side on low heat.

Storage

Store any leftover cabbage pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness. The dill sauce is best stored separately and stirred before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, regular all-purpose flour works perfectly fine and yields a similar texture in the pie.

Is this recipe suitable as a vegetarian main dish?

Absolutely. This pie is vegetarian and packed with flavor, making it a satisfying main course for vegetarians.

Cabbage Pie with Dill Sauce Recipe

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★★★★★

4.6 from 97 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This delicious Cabbage Pie is a savory and hearty dish that features finely shredded cabbage mixed with eggs, mustard, and gluten-free flour, cooked to golden perfection in a skillet. The pie is crispy on the outside while tender inside, optionally topped with melted cheese, and served with a refreshing dill cream sauce. Perfect for a light lunch or dinner, it’s gluten-free and packed with flavor.

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Ingredients

Scale 1x2x3x

Main Ingredients

• ½ medium cabbage, finely shredded (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 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

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

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Instructions

1. Prepare the Vegetables: Shred the cabbage thinly and chop the green onions including both green and white parts. Place them in a large bowl. For easier slicing later, cut the longer shredded cabbage pieces in half by running a knife across them.
2. Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper until fully combined.
3. Combine Mixture: Pour the egg mixture over the shredded cabbage and green onions. Toss thoroughly to ensure everything is well coated.
4. Add Dry Ingredients: Sprinkle the gluten-free flour and baking powder over the cabbage mixture. Toss again to combine evenly, which will help bind the pie.
5. Cook the First Side: Heat about 2 tablespoons of olive oil in a large 9-10 inch skillet over medium heat. Spread the cabbage mixture evenly in the pan, pressing down with a spatula to compress it. Reduce heat to low-medium, cover the skillet with a lid or foil, and cook for about 15 minutes until a golden-brown crust forms on the bottom.
6. Check and Flip: Use a spatula to loosen the pie from the pan. Place a large plate or chopping board on top and carefully invert the skillet, flipping the pie onto the plate.
7. Cook the Other Side: Add a tablespoon more olive oil to the pan and swirl to coat. Slide the pie back into the skillet uncooked side down. If using cheese, sprinkle it evenly over the top now. Cook uncovered for 10-15 minutes, allowing a golden crust to form on the second side and the cheese to melt.
8. Rest and Serve: Let the cabbage pie cool slightly before cutting into portions. Garnish with extra chopped green onions or dill if desired.
9. Prepare Dill Sauce: In a small bowl, whisk together the light sour cream, mayonnaise, chopped dill, salt, and pepper until smooth. Serve a dollop alongside the cabbage pie slices.

Notes

• You can substitute gluten-free flour with regular flour if gluten is not a concern.
• The optional addition of cheese enhances flavor but can be omitted for a dairy-free version.
• Be sure to shred cabbage finely and cut longer pieces short for easier pie slicing.
• Maintain low-medium heat during cooking to allow the pie to cook through without burning.
• The dill sauce provides a refreshing complement to the savory pie and can be adjusted to taste.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: European

Keywords: cabbage pie, gluten-free pie, skillet pie, savory cabbage recipe, easy cabbage dish, cabbage pancake, dill sauce, healthy vegetarian pie