Crispy Cabbage Pie with Dill Cream Sauce
A delightful dish that combines the crunchy texture of cabbage with a rich and zesty dill cream sauce, perfect for busy nights without sacrificing flavor.
Ingredients
For the pie
- 1 large head green cabbage, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded cheese (cheddar or your favorite kind)
- 1 cup breadcrumbs
- 3 eggs
- to taste Salt and pepper
- 2 tablespoons olive oil
For the dill cream sauce
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C). In a large pot, bring salted water to boil and toss in your chopped cabbage. Blanch it for about 5 minutes until tender. Give it a quick drain and set it aside.
- In a skillet, heat the olive oil over medium heat. Sauté the onions and garlic until they become fragrant—about 3-4 minutes. Mix in the blanched cabbage, a sprinkle of salt and pepper, and toss everything for another 5 minutes.
- In a mixing bowl, combine the sautéed cabbage mixture, shredded cheese, and breadcrumbs. Beat the eggs separately and fold them into the mixture.
Baking
- Transfer everything into a greased pie or baking dish, spreading it out evenly. Bake in your preheated oven for about 30 minutes until golden and crispy on top.
Making the Dill Cream Sauce
- In a small bowl, mix together the sour cream, fresh dill, lemon juice, and a pinch of salt and pepper. Taste it to adjust seasoning.
Serving
- Once the pie is out of the oven, let it cool for a few minutes. Slice and serve with a generous drizzle of dill cream sauce.
Notes
Feel free to throw in other veggies like bell peppers or spinach for added flavor. For egg alternatives, consider using egg whites or flaxseed meal for a vegan option. If the sauce looks lumpy, just stir well before serving.