Cabbage Pie With Dill Sauce

Cabbage pie has become a favorite comfort meal in my house thanks to its crispy edges and savory cabbage filling. It is a satisfying dish that comes together quickly and always disappears fast at the dinner table. This recipe uses affordable ingredients and keeps things light with a creamy herbed dill sauce on the side for extra flavor.

I first made this cabbage pie on a chilly weeknight when I needed to use up a limp cabbage in the fridge. My entire family asked for seconds especially with extra dill sauce on top.

Ingredients

• Shredded cabbage: Choose a fresh head with tight crisp leaves for best texture. You want very fine shreds to help the cabbage cook evenly and hold together in the pie
• Green onions: Adds a gentle onion flavor and color. Look for firm stalks with bright green tops
• Large eggs: Bind everything together and add a little richness. Fresh eggs always whisk up smoother
• Dijon mustard: Brings a tangy kick. My favorite is extra smooth Dijon with a bit of sharpness
• Salt and pepper: Boosts every layer of flavor here. Use flaky salt for a touch of crunch if you like
• Gluten free or regular flour: Helps create the structure and lightness. Choose a finely milled flour for the softest pie
• Baking powder: Lifts and aerates the batter so the pie stays fluffy not dense
• Olive oil: For crispy edges and rich taste. Choose extra virgin for the best flavor
• Grated cheese (Optional): Cheddar or Mozzarella give a gooey melty top if you like things cheesy
• For dill sauce: Light sour cream and mayonnaise make a creamy base. Fresh dill gives a lively herbal note while salt and pepper round it out

Step-by-Step Instructions

Prepare the Vegetables:

Shred the cabbage finely using a sharp chef knife or mandolin. Remove the tough core first. For easy serving later, run the knife crosswise over the pile so shreds are not too long. Slice green onions thinly including the white and green parts for best flavor

Make the Egg Mixture:

In a mixing bowl whisk eggs until smooth. Whisk in Dijon mustard salt and pepper until the mixture is even and creamy

Combine the Cabbage and Wet Ingredients:

Place the shredded cabbage and onions in a big bowl. Pour the whisked egg mixture over and toss to coat everything thoroughly. Make sure every bit of cabbage looks glossy and coated before moving on

Add the Dry Ingredients:

Sprinkle flour and baking powder over the mixture. Use clean hands or a spatula to toss everything together so there are no dry patches. You want a cohesive batter but it should not be stiff

Cook the First Side:

Heat a large nonstick skillet over medium heat then add olive oil and swirl to coat the pan. Spoon the cabbage mixture into the skillet and press down gently with a spatula to form an even layer. Turn the heat down to medium low cover with a lid or foil and cook about fifteen minutes until the bottom is crispy and deeply golden brown

Flip the Pie:

Carefully loosen the pie with a spatula all the way around then place a large plate or board upside down over the skillet. Flip everything so the pie lands on the plate cooked side up. Add more oil to the skillet and gently slide the pie back in uncooked side down

Finish Cooking and Add Cheese:

Cook uncovered another ten to fifteen minutes until a golden crust forms on the bottom and the cabbage feels tender all the way through. If using cheese sprinkle it on top after flipping and let it melt as the pie cooks

Cool and Serve with Dill Sauce:

Transfer the cabbage pie to a cutting board and let it rest a few minutes. Garnish with chopped green onions or dill. Slice into wedges and serve while warm with a big spoonful of tangy dill sauce

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Cabbage is the heart of this dish and one of my most loved vegetables. My grandmother always said cabbage pies were a way to make humble ingredients shine and they do. The first time I served this to my family everyone gathered around the skillet eager for a slice which instantly made it a tradition on cold nights.

Storage Tips

Once cooled cabbage pie stores well in the fridge for up to three days in an airtight container. To reheat place slices in a skillet over medium heat until crisp or warm gently in the oven. The dill sauce keeps well for three days in a covered bowl. Avoid microwaving if you want to keep the crust crispy as the texture will soften. You can also freeze slices tightly wrapped and reheat from frozen if you want to make a batch ahead.

Ingredient Substitutions

If you do not have green onions swap in finely chopped chives or shallots for a milder flavor. No Dijon mustard Use a little regular yellow mustard or a spoonful of horseradish for a different bite. For a dairy free version leave out the cheese and opt for a plant based sour cream in the dill sauce. Regular flour works just as well as gluten free flour in the base depending on your needs.

Serving Suggestions

This savory cabbage pie is delicious on its own but adds variety to any meal. Serve slices with a crisp green salad roasted potatoes or pickled beets for a classic pairing. I like to add smoked salmon or sliced tomatoes on the side for a brunch spread. You can cut it into wedges or squares and serve as a lunchbox item or snack for kids.

Cultural Context

Cabbage pies are traditional across many Eastern European countries where cabbage is often a staple vegetable. Recipes like this one show up under different names and are celebrated for turning basic ingredients into something both hearty and satisfying. My take on the recipe is inspired by my family's Ukrainian roots where nothing goes to waste and every meal centers around sharing.

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Enjoy the warm, comforting flavors of this cabbage pie and make it a staple in your home as well!

Frequently Asked Questions

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

Yes, all-purpose flour works just as well as gluten-free options for the same texture and taste.

→ What kind of cheese pairs best?

Cheddar and mozzarella are popular, but you can use any mild, melty cheese of your choice.

→ How do I get a crispy crust?

Use enough oil, let the pie cook undisturbed until golden, and flip carefully to preserve the crust.

→ Is the dill sauce essential?

While optional, the creamy dill sauce adds brightness and pairs wonderfully with the savory filling.

→ Can I make this pie ahead of time?

Yes, it can be cooked, cooled, and reheated in a skillet or oven for best results.

→ How should leftovers be stored?

Keep any leftovers in an airtight container in the fridge for up to three days.