Crispy Cabbage Pie with Dill Cream Sauce

📜 Description:

This savory cabbage pie features a golden, crispy crust filled with tender sautéed cabbage, onions, and herbs. Paired with a tangy dill cream sauce, it’s the perfect blend of hearty and refreshing—ideal for lunch, dinner, or a vegetarian main course.

📝 Ingredients for Crispy Cabbage Pie with Dill Cream Sauce

• 1 medium green cabbage (shredded, about 5 cups)

• 1 large onion, finely chopped

• 2 tbsp olive oil or butter

• 3 eggs

• ½ cup sour cream or Greek yogurt

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• ½ tsp garlic powder

• ½ cup grated cheese (cheddar, mozzarella, or your choice)

• 2 tbsp chopped fresh dill (or 1 tsp dried)

For the Dill Cream Sauce:

• ½ cup sour cream or Greek yogurt

• 1 tbsp mayonnaise (optional for richness)

• 1 tbsp fresh lemon juice

• 2 tbsp fresh chopped dill (or 1 tsp dried)

• 1 small garlic clove, minced

• Salt and pepper to taste

🍳 Instructions:

1. Preheat & Prepare:

Preheat oven to 180°C (350°F). Grease or line a 9-inch pie dish or springform pan.

2. Sauté the Cabbage:

Heat olive oil or butter in a large skillet. Add chopped onion and cook for 2–3 minutes. Add cabbage, season with salt and pepper, and cook until soft and lightly browned (about 10 minutes). Let it cool slightly.

3. Make the Batter:

In a bowl, whisk eggs, sour cream, and seasoning. Mix in flour and baking powder to form a thick batter. Stir in cheese and chopped dill.

4. Combine & Bake:

Fold sautéed cabbage into the batter. Spread mixture evenly into prepared pan. Bake for 35–40 minutes, or until the top is golden and firm.

5. Prepare the Dill Cream Sauce:

While baking, combine all sauce ingredients in a bowl. Mix well and chill until serving.

6. Serve:

Cool the pie slightly before slicing. Serve with a generous drizzle of dill cream sauce.

📌 Notes:

• You can add a handful of shredded carrots or leeks for extra flavor and color.

• Substitute whole wheat flour for a more rustic version.

• Use dairy-free alternatives to make it vegan.

💡 Tips:

• Don’t overcook the cabbage; it should still have a bit of bite.

• If your batter feels too thick, add a splash of milk or water.

• Bake it in a muffin tin for individual mini pies—great for meal prep or lunchboxes.

• Add crumbled feta for extra tang.

🍽️ Servings:

Serves 4–6 as a main dish or 8 as a side.

🧮 Nutritional Info (per serving, based on 6 servings):

• Calories: ~260

• Protein: 9g

• Carbs: 22g

• Fat: 15g

• Fiber: 4g

• Calcium: 15% DV

• Iron: 10% DV

(Note: Nutritional values are approximate and vary based on specific ingredients used.)

🌱 Benefits:

• High in fiber from cabbage—great for digestion.

• Rich in probiotics (if using yogurt or sour cream).

• Dill aids digestion and adds anti-inflammatory properties.

• Vegetarian-friendly and easy to customize.

❓ Q & A:

Q: Can I use red cabbage instead of green?

A: Yes, though the color will be bolder and the taste slightly earthier.

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer for best texture.

Q: Can this be frozen?

A: Yes, freeze in slices. Reheat in the oven directly from frozen at 180°C (350°F) for 20 minutes.

Q: Is this recipe gluten-free?

A: Not as written, but you can use a 1:1 gluten-free flour blend.