Discover the perfect crunch in our Crispy Cabbage Pie with Tangy Dill Cream Sauce – a savory, golden delight you’ll crave again and again!

Why You’ll Love This Recipe

This cabbage pie delivers on texture and flavor in every bite. Here’s why it’s worth making:

Vegetarian-Friendly: Perfect for meatless meals

Crispy Texture: A golden crust with a soft, flavorful center
Simple Ingredients: All you need are pantry basics and fresh cabbage
Budget-Friendly: Inexpensive but filling and satisfying

Customizable: Add cheese or herbs to your taste
Great Leftovers: Reheats beautifully for lunches or next-day meals

Ingredients

½ medium cabbage (shredded finely, about 1 lb.)

3 green onions (chopped)
3 large eggs
1 tablespoon Dijon mustard

1 teaspoon salt
½ teaspoon black pepper
⅔ cup flour (regular or gluten-free)

1 teaspoon baking powder
3–4 tablespoons olive oil (for frying)
Optional: ½ cup grated cheese (such as Cheddar or Mozzarella)

For The Dill Cream Sauce

⅓ cup light sour cream
2 tablespoons mayonnaise
2 tablespoons fresh dill (chopped)

Pinch of salt and black pepper

Directions

In a large bowl, combine the shredded cabbage and chopped green onions
In a separate bowl, whisk together the eggs, Dijon mustard, salt, and black pepper. Pour this mixture over the cabbage and onions, tossing to coat evenly

Sprinkle the flour and baking powder over the cabbage mixture, folding gently until well combined
Heat 2 tablespoons of olive oil in a 9–10 inch non-stick skillet over medium heat. Add the cabbage mixture, spreading it evenly and pressing down with a spatula. Cover and cook for about 15 minutes, until the bottom is golden brown
Carefully flip the pie: place a large plate over the skillet, invert the pie onto the plate, then slide it back into the skillet. Add another tablespoon of olive oil if needed. Cook uncovered for another 10–15 minutes until the other side is golden and crispy

If using cheese, sprinkle it over the pie after flipping, allowing it to melt
While the pie cooks, prepare the dill cream sauce by mixing the sour cream, mayonnaise, chopped dill, salt, and pepper in a small bowl
Let the pie cool slightly before slicing. Serve with the dill cream sauce on the side or drizzled on top

Servings And Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

Total Time: 45 minutes
Calories Per Serving: Approximately 250 kcal

Variations

Cheesy Twist: Add your favorite cheese like Gouda or Feta

Herb Boost: Mix in parsley, chives, or thyme for added aroma
Spicy: Add red chili flakes or chopped jalapeño for heat
Low-Carb: Replace flour with almond flour or coconut flour

Oven-Baked Option: Bake at 375°F (190°C) for 30–35 minutes in a greased pie dish
Gluten-Free: Use gluten-free flour and baking powder substitutes

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 3 days

Freezing: Wrap slices in foil or plastic wrap and freeze for up to 1 month
Reheating: Reheat in a skillet over low heat or in the oven at 350°F (175°C) until warmed through. Microwave in 30-second bursts if needed

FAQs

Can I Use Red Cabbage Instead Of Green?

Yes, though the color and flavor will differ slightly. Red cabbage has a more earthy taste

Can I Bake This Instead Of Frying?

Absolutely. Bake at 375°F (190°C) in a greased pie dish for about 30–35 minutes

Is This Recipe Gluten-Free?

It can be! Use a gluten-free flour blend and gluten-free baking powder

What Other Sauces Go Well With This?

You can use garlic yogurt sauce, tzatziki, or even a simple vinaigrette drizzle

Can I Add Meat To The Pie?

Yes, cooked turkey sausage, ground chicken, or plant-based crumbles are great add-ins

How Do I Prevent The Pie From Falling Apart?

Make sure the cabbage is well coated with the batter and press it firmly into the pan

Can I Make This Ahead Of Time?

Yes, prepare and refrigerate the pie for a few hours before cooking or cook and reheat later

Is This Kid-Friendly?

Most kids enjoy the mild flavor and crispy texture—cheese helps make it extra appealing

Can I Make This Dairy-Free?

Yes, skip the cheese and use dairy-free alternatives for the dill sauce

What’s The Best Way To Flip The Pie?

Use a large plate to invert the pie, then gently slide it back into the skillet to avoid breaking it

Conclusion

Crispy Cabbage Pie with Dill Cream Sauce is a flavorful, budget-friendly dish that proves simple ingredients can shine. With its crispy crust, soft savory center, and refreshing sauce, it’s perfect for vegetarians, adaptable for various diets, and ideal for weeknight meals or make-ahead lunches. Give this satisfying skillet pie a try—you’ll be amazed by how delicious cabbage can be.

Explore More Savory, Creamy & Comforting Recipes

Indulge in another flaky delight with the Cheesy Zucchini Pie With Fresh Herbs, perfect for those who appreciate veggie-packed, herbaceous mains.
If the dill cream sauce was your favorite part, you’ll love the creamy punch of Lemon Dill Chicken Pasta Bake—a dish that brings together citrus, herbs, and indulgent texture.

For a different take on cabbage, explore the comforting flavors of Stuffed Cabbage Rolls With Tomato Gravy, a hearty classic with a tangy twist.
Try the layered richness of Savory Mushroom and Leek Tart, where earthy veggies meet creamy filling in a golden crust.
And if you want more crispy comfort, the Golden Potato and Cheese Gratin is a bubbly, oven-baked classic that pairs beautifully with dill and cabbage dishes.

Crispy Cabbage Pie With Dill Cream Sauce

Author: Chef Clara
Total Time: 45 minutes

Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A golden, pan-fried cabbage pie with a crispy crust and tender interior, served with a tangy dill cream sauce.

Ingredients

Scale

½ medium cabbage (shredded finely, about 1 lb.)
3 green onions (chopped)
3 large eggs

1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper

⅔ cup flour (regular or gluten-free)
1 teaspoon baking powder
3–4 tablespoons olive oil (for frying)

Optional: ½ cup grated cheese (such as Cheddar or Mozzarella)
⅓ cup light sour cream
2 tablespoons mayonnaise

2 tablespoons fresh dill (chopped)
Pinch of salt and black pepper (for sauce)

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Instructions

In a large bowl, combine the shredded cabbage and chopped green onions.
In a separate bowl, whisk together the eggs, Dijon mustard, salt, and black pepper. Pour this mixture over the cabbage and onions, tossing to coat evenly.
Sprinkle the flour and baking powder over the cabbage mixture, folding gently until well combined.

Heat 2 tablespoons of olive oil in a 9-10 inch non-stick skillet over medium heat. Add the cabbage mixture, spreading it evenly and pressing down with a spatula. Cover and cook for about 15 minutes, until the bottom is golden brown.
Carefully flip the pie: place a large plate over the skillet, invert the pie onto the plate, then slide it back into the skillet. Add another tablespoon of olive oil if needed. Cook uncovered for another 10-15 minutes until the other side is golden and crispy.
If using cheese, sprinkle it over the pie after flipping, allowing it to melt.

While the pie cooks, prepare the dill cream sauce by mixing the sour cream, mayonnaise, chopped dill, salt, and pepper in a small bowl.
Let the pie cool slightly before slicing. Serve with the dill cream sauce on the side or drizzled on top.

Notes

Use gluten-free flour to make it gluten-free.

Cheese is optional but adds richness and flavor.
Can be served warm or at room temperature.
Great for meal prep or next-day leftovers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course

Method: Pan-Frying
Cuisine: Eastern European

Nutrition

Serving Size: 1 slice

Calories: 250
Sugar: 3g
Sodium: 450mg

Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g

Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g

Protein: 7g
Cholesterol: 95mg