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Crispy Cabbage Pie with Dill Cream Sauce

A delightful comfort food featuring a crispy shell and a savory filling of shredded cabbage, garlic, and a rich dill cream sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 1 small small cabbage, shredded Select a firm head of cabbage for the best results.
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 large eggs For vegan, substitute with flaxseed eggs.
  • 1 cup flour
  • 1 cup milk
  • 1 tablespoon olive oil For sautéing.
  • to taste salt and pepper
Dill Cream Sauce
  • 1 cup sour cream
  • Fresh dill, for garnish Adds aromatic freshness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a skillet over medium heat.
  3. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onions are soft and translucent.
  4. Add the shredded cabbage, stirring well to combine. Season with salt and pepper, and cook for another 5-7 minutes, until the cabbage softens.
  5. In a large bowl, whisk together the eggs, flour, and milk until smooth.
  6. Combine the sautéed cabbage mixture into the batter and stir to ensure an even mix.
  7. Grease a pie dish, pour the mixture into it, and spread evenly.
Baking
  1. Place the pie in the preheated oven and bake for 25-30 minutes, or until the top is golden and firm to the touch.
Dill Cream Sauce
  1. While the pie is baking, mix the sour cream with chopped fresh dill in a bowl and set aside.
Serving
  1. Remove the pie from the oven and let it cool slightly before slicing.
  2. Serve warm with a generous dollop of dill cream sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the pie before baking for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.