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.

Ingredients

Scale

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

Instructions

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.
Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper until fully combined.
Combine Mixture: Pour the egg mixture over the shredded cabbage and green onions. Toss thoroughly to ensure everything is well coated.
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.
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.
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.
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.
Rest and Serve: Let the cabbage pie cool slightly before cutting into portions. Garnish with extra chopped green onions or dill if desired.
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