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Crispy Cabbage Pie with Dill Sauce Recipe

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★★★★★

4.6 from 50 reviews

This Crispy Cabbage Pie is a delightful savory dish featuring finely shredded cabbage, green onions, and a light batter, cooked to golden perfection in a skillet. Served with a refreshing dill sauce, it’s a comforting and flavorful meal perfect for any occasion, combining crispy textures and creamy toppings.

Ingredients

Scale

For the Cabbage Pie:

  • ½ medium cabbage, shredded finely (about 1 lb.)
  • 3 green onions, chopped (both greens and whites)
  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅔ cup flour (regular or gluten-free)
  • 1 teaspoon baking powder
  • 3–4 tablespoons olive oil (for frying)
  • Optional: ½ cup grated cheese (Cheddar or Mozzarella)

For the Dill Sauce:

  • ⅓ cup light sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh dill, chopped
  • Pinch of salt and pepper

Instructions

  1. Prepare the Cabbage Mixture: Finely shred the cabbage and chop the green onions. Add both to a large mixing bowl. For easier serving, cut the longer cabbage strips in half.
  2. Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper. Pour this egg mixture over the cabbage and toss everything together until evenly combined.
  3. Add Dry Ingredients: Sprinkle the flour and baking powder over the cabbage mixture and gently toss to combine well without crushing the cabbage.
  4. Cook the Cabbage Pie: Heat 2 tablespoons of olive oil in a large 9-10 inch skillet over medium heat. Add the cabbage mixture to the pan, spread evenly, and press down with a spatula. Reduce heat to low-medium, cover with a lid or foil, and cook for about 15 minutes until the bottom is golden brown and cooked through.
  5. Flip and Finish Cooking: Use a spatula to loosen the cabbage pie from the skillet. Place a large plate or cutting board over the skillet, invert the skillet to flip the pie onto the plate. Add another tablespoon of oil to the pan, slide the pie back in with the uncooked side down. If using cheese, sprinkle it on top now. Cook uncovered for another 10-15 minutes until golden and crispy on the other side, and the cheese is melted if added.
  6. Make the Dill Sauce: In a small bowl, combine sour cream, mayonnaise, fresh dill, and a pinch of salt and pepper. Stir thoroughly until smooth and creamy.
  7. Serve: Allow the cabbage pie to cool slightly. Cut into slices and serve with dill sauce on the side or drizzled on top. Garnish with extra chopped dill or green onions if desired.

Notes

  • Use regular or gluten-free flour to accommodate dietary preferences.
  • Cheese is optional but adds a delicious melty topping to the pie.
  • Press the cabbage mixture firmly in the pan to ensure it cooks evenly and stays together.
  • Use a wide skillet to give the pie enough space to cook evenly.
  • The dill sauce complements the cabbage pie with a fresh, tangy flavor; adjust dill quantity to taste.
  • Leftovers can be refrigerated and reheated in a skillet to retain crispness.
  • For a vegan variation, substitute eggs with a flaxseed mixture and use vegan sour cream and mayonnaise.

Keywords: Cabbage Pie, Crispy Cabbage, Savory Pie, Vegetarian Pie, Dill Sauce, Skillet Recipe

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