Description

Crispy Cabbage Pie with Dill Cream Sauce is a comforting savory pie featuring a golden, flaky pastry crust filled with sautéed green cabbage and warm spices. Topped with a fresh and tangy dill cream sauce, this dish balances crispy, tender, and creamy textures for a delicious vegetarian-friendly meal perfect for cozy dinners or entertaining guests.

Ingredients

Scale

Filling

Green cabbage – about 6 cups, finely shredded
1 medium onion, thinly sliced
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 egg, beaten (for binding filling)

Pastry Dough

2 cups all-purpose flour
3/4 cup (170g) unsalted butter, cold and cubed
1/4 to 1/3 cup cold water (adjust as needed)
1 egg, beaten (for egg wash)

Dill Cream Sauce

1 cup sour cream or Greek yogurt
2 tablespoons fresh dill, finely chopped
Pinch of salt
1 teaspoon lemon juice (optional, for brightness)

Instructions

Prepare the Filling: Finely shred the green cabbage and thinly slice the onions. Heat olive oil in a pan over medium heat and sauté the onions and garlic until fragrant and soft. Add the cabbage, season with salt and pepper, and cook until tender and slightly caramelized. Remove from heat and let the filling cool.
Make the Pastry Dough: In a bowl, combine the all-purpose flour and cold unsalted butter. Rub the butter into the flour with your fingers until the mixture resembles coarse crumbs. Gradually add cold water, kneading gently until a dough forms. Wrap the dough in cling film and chill it in the refrigerator for 30 minutes.
Assemble the Pie: Roll out half of the chilled dough and place it into a greased pie dish, allowing the edges to hang over. Mix the cooled cabbage filling with the beaten egg to bind. Spoon the filling evenly into the pastry crust. Roll out the remaining dough and place it over the filling. Seal the edges by pinching them together and pierce a few slits on top to let steam escape. Brush the top crust with beaten egg to create a glossy finish.
Bake Until Golden: Preheat the oven to 375°F (190°C). Bake the assembled pie for 35-40 minutes or until the crust is crisp and golden brown. Remove from oven and allow the pie to rest briefly before serving.
Prepare the Dill Cream Sauce: While the pie bakes, combine the sour cream or Greek yogurt with finely chopped fresh dill, a pinch of salt, and lemon juice. Stir well and adjust seasoning to taste.
Serve with Love: Slice the pie and serve it generously drizzled with or alongside the cool, creamy dill sauce for a delightful flavor pairing.

Notes

Use cold butter and water for the flakiest, crispiest pastry crust.
Do not overcook the cabbage; sauté just until tender to retain its sweetness and texture.
Chilling the dough before baking helps prevent shrinkage and keeps the crust tender.
Use fresh dill rather than dried for the best flavor in the cream sauce.
Brushing the crust with egg wash enhances the crust’s golden color.

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 320 kcal
Sugar: 3 g
Sodium: 280 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 70 mg

Keywords: cabbage pie, dill cream sauce, savory pie, vegetarian pie, crispy pastry, homemade pie, flaky crust, comfort food, easy dinner