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Crispy Cabbage Pie served with Dill Cream Sauce on a plate

Crispy Cabbage Pie with Dill Cream Sauce

A delightful and comforting cabbage pie, crispy on the outside and paired with a creamy dill sauce, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American, Homemade
Calories: 150
Ingredients Method Notes

Ingredients
  

Cabbage Pie Ingredients
  • 1/2 medium medium cabbage (shredded finely, about 1 lb.) Savvy cooks can also use kale or Swiss chard.
  • 3 pieces green onions (chopped) Both greens and whites are included.
  • 3 large eggs Substitute with flaxseed eggs for a vegan alternative.
  • 1 tablespoon Dijon mustard Yellow mustard can be used as a substitute.
  • 1 teaspoon salt Sea salt enhances the taste.
  • 1/2 teaspoon pepper Feel free to add crushed red pepper for heat.
  • 2/3 cup flour (regular or gluten-free) Chickpea flour works well for gluten-free.
  • 1 teaspoon baking powder Helps the pie rise.
  • 3-4 tablespoons olive oil (for frying) Avocado oil is a good substitute.
  • 1/2 cup grated cheese (optional) Such as Cheddar or Mozzarella; dairy-free options also work.
Dill Sauce Ingredients
  • 1/3 cup light sour cream Greek yogurt can be a healthy alternative.
  • 2 tablespoons mayonnaise Vegan mayo can be substituted.
  • 2 tablespoons fresh dill (chopped) Dried dill can be used in a pinch.
  • pinch salt and pepper Adjust to taste.

Method
 

Prepare the Cabbage Mixture
  1. Finely shred the cabbage and chop the green onions. Combine in a large mixing bowl and cut longer cabbage strips in half for manageable pieces.
Mix the Wet Ingredients
  1. In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper until smooth. Pour this egg mixture over the cabbage and toss to coat thoroughly.
Add Dry Ingredients
  1. Sprinkle flour and baking powder over the cabbage mixture, gently tossing to incorporate.
Cook the Cabbage Pie
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add cabbage mixture, pressing down evenly. Cover and cook for about 15 minutes until the bottom is golden-brown.
Flip and Finish Cooking
  1. Once the bottom is crispy, loosen the pie and flip it onto a plate. Add another tablespoon of oil to the skillet and slide the pie back in, uncooked side down. Cook uncovered for another 10-15 minutes until golden.
Make the Dill Sauce
  1. In a small bowl, mix sour cream, mayonnaise, chopped dill, salt, and pepper until well combined.
Serve
  1. Allow the pie to cool slightly, then cut into slices. Serve with dill sauce on the side or drizzled on top.

Notes

Use a cast-iron skillet for an even, crispy bottom. Refrigerate the mixture ahead of cooking it when you are ready.