Crispy Cabbage Pie with Dill Cream Sauce
A comforting dish featuring a flaky crust filled with sautéed cabbage, onions, and served with a tangy dill cream sauce, perfect for busy weeknights.
Ingredients
For the Cabbage Pie
- 1 large head cabbage, finely chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- to taste Salt and pepper
- 1 teaspoon paprika For additional flavor
- 1 unbaked pie crust store-bought or homemade No judgment here!
For the Dill Cream Sauce
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped Or 1 tablespoon dried dill
- to taste Salt and pepper
Instructions
Prep the Filling
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they are translucent and fragrant—about 3-4 minutes.
- Toss in the finely chopped cabbage, salt, pepper, and paprika. Cook, stirring occasionally, until the cabbage is wilted and tender, around 10-12 minutes.
Assemble the Pie
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and fit it into a pie pan, crimping the edges if you’re feeling fancy.
- Spoon the cabbage mixture into the pie crust, spreading it evenly.
Bake It Up
- Pop your pie into the preheated oven and bake for about 30-35 minutes, or until the crust is golden brown and crispy.
Make the Dill Cream Sauce
- While the pie bakes, mix together the sour cream, chopped dill, lemon juice, salt, and pepper in a small bowl. Taste and adjust the seasoning.
Serve and Enjoy
- Once your Crispy Cabbage Pie is nice and golden, pull it out of the oven and let it cool for a few minutes. Slice it up and serve with a generous dollop of dill cream sauce on top.
Notes
Feel free to add protein like cooked sausage or ground turkey to the cabbage mixture. This pie can be prepared ahead of time and stored in the fridge until you're ready to bake. The sauce can be customized with other herbs like chives or parsley.