Cabbage Pie Dill Skillet (Print Version)
# Ingredients:
→ Cabbage Pie Base
01 -
400–500 g finely shredded cabbage, core removed
02 -
3 green onions, finely chopped (white and green parts)
03 -
3 large eggs
04 -
1 tablespoon Dijon mustard
05 -
1 teaspoon salt
06 -
0.5 teaspoon ground black pepper
07 -
70 g gluten-free flour or regular wheat flour
08 -
1 teaspoon baking powder
09 -
3–4 tablespoons olive oil, for frying
10 -
50 g grated cheese, Cheddar or Mozzarella (optional)
→ Dill Sauce
11 -
80 ml light sour cream
12 -
2 tablespoons mayonnaise
13 -
2 tablespoons fresh dill, finely chopped
14 -
Salt and ground black pepper, to taste
# Instructions:
01 -
Thinly shred the cabbage and chop the green onions. Place both in a large mixing bowl, using a knife to slice longer cabbage strands in half for easier serving.
02 -
In a separate bowl, whisk eggs with Dijon mustard, salt, and black pepper. Pour this mixture over the cabbage and onions, tossing to coat thoroughly.
03 -
Sprinkle flour and baking powder over the cabbage mixture and toss gently to combine until evenly distributed.
04 -
Heat 2 tablespoons olive oil in a large skillet (23–25 cm diameter) over medium heat. Spread the cabbage mixture evenly in the pan and press down with a spatula. Reduce heat to low-medium, cover, and cook for 15 minutes until the bottom forms a golden crust.
05 -
Loosen the cabbage pie gently with a spatula. Place a large plate or board over the skillet, invert to release the pie, then heat another tablespoon of oil in the skillet. Slide the pie back (uncooked side down), and cook uncovered for 10–15 minutes to brown the second side. If using cheese, sprinkle it across the surface after flipping and let it melt.
06 -
Allow the pie to cool slightly before slicing. Garnish with additional chopped green onions or dill if desired. Serve warm with dill sauce on the side.
07 -
In a small bowl, combine sour cream, mayonnaise, chopped dill, salt, and pepper. Whisk until mixed. Serve a dollop with each portion.
# Notes:
01 -
For enhanced flavor, allow the pie to rest briefly after cooking, which aids in cleaner slicing and improved texture.