Crispy Cabbage Pie with Dill Cream Sauce Recipe

If you’re searching for your next savory obsession, let me point you toward the unforgettable Crispy Cabbage Pie with Dill Cream Sauce. This recipe is a celebration of humble veggies elevated to crunchy, golden heights, with every bite laced with gentle onion and a creamy, herby drizzle that truly brings it all together. With its crisp edges, pillowy center, and sauce that makes you want to lick the plate, this is the kind of dish you’ll crave for both quick weeknights and impressive brunches alike.

Ingredients You’ll Need

The best dishes come from simple building blocks, and here, every ingredient leaves its delicious mark. From the sweet snap of cabbage to the aromatic dill in that irresistible sauce, these basic staples—maybe even ones already in your fridge—work in harmony for maximum flavor and texture.

• Cabbage: Green, shredded finely for tenderness and that signature crisp with every bite.
• Green onions: Both white and green parts offer a gentle onion flavor and gorgeous flecks of color throughout the pie.
• Eggs: Binding everything together for richness and a light, souffle-like fluffiness inside.
• Dijon mustard: Adds a slight tang and depth, enlivening the whole mix.
• Salt & pepper: The must-have basics to make all the other flavors sing.
• Flour: A little goes a long way for structure—use gluten-free if that’s your vibe!
• Baking powder: This tiny bit makes the pie puff up and stay tender.
• Olive oil: For that craveable crisp exterior when pan-frying.
• Grated cheese (optional): Cheddar or mozzarella, melting into a gooey bonus—highly recommended if you love cheese pulls!
• Light sour cream: The creamy base for the sauce, keeping it bright and tangy.
• Mayonnaise: Adds silkiness to the dill sauce, ensuring it clings to every forkful.
• Fresh dill: Fragrant, feathery, and packed with herby freshness for the perfect finish.
• Extra salt and pepper: Just a pinch in the sauce to balance the flavors.

How to Make Crispy Cabbage Pie with Dill Cream Sauce

Step 1: Prepare the Cabbage Mixture

Start by giving your cabbage a little love—finely shred about half a medium head, aiming for those feathery threads that turn so satisfyingly crisp. Chop up the green onions (don’t forget to use both the green and white parts!) and toss them into a big mixing bowl with the cabbage. If your shreds are on the long side, a quick snip in half helps them fit into neat wedges later.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the eggs with Dijon mustard, salt, and pepper until you get a sunny, slightly frothy mixture. Pour this golden liquid over the cabbage and green onions, then toss it all together. The eggs act like glue here, binding everything for a pie that holds together perfectly.

Step 3: Add Dry Ingredients

Sprinkle the flour and baking powder evenly over the bowl, giving everything a gentle (but thorough!) toss. The batter will just coat the cabbage, holding the veggies in a light, airy crust instead of weighing them down. The result? Fluffy inside, crunchy outside magic.

Step 4: Cook the Cabbage Pie

Heat a couple of tablespoons of olive oil in a large skillet—nine or ten inches works great—over medium heat. When it’s shimmering, pile in the cabbage mixture and press it flat with a spatula, making sure it reaches every edge of the pan. Cover with a lid or foil, turn the heat to low-medium, and let it cook for about 15 minutes until the bottom is a deep golden brown and smells absolutely irresistible.

Step 5: Flip and Finish Cooking

Here comes the fun part! Run a spatula around the edge to loosen the pie, place a big plate or cutting board on top of the pan, and—carefully—flip it over. Add another splash of oil, slide the pie back into the pan with the uncooked side down, and keep cooking uncovered for another 10 to 15 minutes. If you’re feeling cheesy, sprinkle some grated Cheddar or mozzarella over the top after flipping and let it melt right into the pie. The result will be crispy, bubbly, and crazy delicious.

Step 6: Make the Dill Sauce

While your pie is finishing up, stir together light sour cream, mayonnaise, a generous handful of chopped dill, and just a pinch of salt and pepper. This sauce is ridiculously simple but outrageously good—the dill brings a zesty lift that pairs like a dream with the hearty pie.

Step 7: Serve

Give your masterpiece a few minutes to cool, then cut into generous wedges. Drizzle with plenty of dill sauce or serve the sauce on the side for dipping. Add a sprinkle of extra dill or green onions for color and a fresh hit of flavor, and marvel at your creation! This is the moment when Crispy Cabbage Pie with Dill Cream Sauce shines brightest.

How to Serve Crispy Cabbage Pie with Dill Cream Sauce

Garnishes

For a restaurant-worthy finish, I love a fresh handful of chopped dill scattered on top just before serving—it echoes the sauce, adds color, and amplifies that herby aroma. Thinly sliced green onions or even a sprinkle of chili flakes bring a subtle kick and a dash of flair. Anything you’d toss on a latke or savory pancake will work beautifully here.

Side Dishes

Crispy Cabbage Pie with Dill Cream Sauce pairs wonderfully with simple mixed greens tossed in lemon juice for brightness, or a platter of juicy sliced tomatoes in peak season. For a heartier meal, try roast potatoes or even a bowl of borscht—anything fresh and vibrant rounds out the meal.

Creative Ways to Present

Lean into brunch vibes and cut the pie into wedges, stacking them artfully atop a bed of baby greens. Or try making mini pies in a muffin tin for single-serve stunners, perfect for picnics or parties. That luscious Dill Cream Sauce doubles as a veggie dip—make extra and watch it disappear!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Crispy Cabbage Pie with Dill Cream Sauce (it’s rare!), simply wrap any slices tightly in foil or place in an airtight container. They’ll keep happily in the fridge for up to three days without losing that signature crunch.

Freezing

To freeze, let the pie cool completely, slice into portions, and wrap each piece in parchment followed by foil before storing in a freezer-safe bag. The Dill Cream Sauce, however, is best made fresh—so just freeze the pie itself. Thaw overnight in the fridge before reheating.

Reheating

Your best bet for reviving that crispy glory is to reheat slices in a skillet with a splash of olive oil over medium heat for a few minutes on each side. Alternatively, an oven or toaster oven set to 350°F will keep the exterior satisfying and golden, restoring the pie to its former crispiness.

FAQs

Can I make Crispy Cabbage Pie with Dill Cream Sauce gluten-free?

Absolutely! Just substitute your favorite gluten-free flour blend in place of regular flour, and you’ll get the same smoky, crispy crust without any gluten. The pie holds together just as beautifully.

Is it possible to bake this instead of frying?

Yes, you can! Spread the cabbage mixture in a well-greased baking dish or oven-safe skillet and bake at 400°F for about 25-30 minutes, or until golden brown on top. The edges get a little less crispy, but the inside stays gorgeous and light.

What other herbs work if I don’t have dill?

If dill isn’t handy, try swapping in fresh parsley or chives for a milder, green flavor—or a mix of both for color and freshness. Tarragon also gives a subtle anise note that’s surprisingly cozy with cabbage.

Can I prep the pie mixture ahead of time?

You can definitely prepare the cabbage, onions, and egg mixture hours in advance and keep it covered in the fridge. It’s best to add the baking powder and flour right before cooking for the fluffiest texture.

How do I make this vegan?

Use egg replacers such as flaxseed “eggs,” swap out the dairy for vegan alternatives, and use plant-based mayo in the sauce. The result will still deliver the crispy goodness and that classic herby drizzle you love!

Final Thoughts

This Crispy Cabbage Pie with Dill Cream Sauce is proof that simple ingredients can come together into something crave-worthy and completely special. I can’t wait for you to dig into that first golden wedge, dunk it generously in tangy dill sauce, and discover your newest kitchen favorite. Give it a try, and don’t be surprised if it instantly joins your regular rotation!

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