Crispy Cabbage Pie with Zesty Dill Cream Sauce (Print Version)
Experience a delightful Crispy Cabbage Pie, featuring tender cabbage baked in a flaky crust, served with a bright, tangy dill cream sauce. A comforting vegetarian meal.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Eastern European
Dietary: Vegetarian
# Ingredients:
→ The Golden Crust
01 -
1 lb (2 sheets) frozen puff pastry, thawed
02 -
1 large egg, beaten (for egg wash)
→ Hearty Cabbage Core
03 -
2 lbs green cabbage, thinly sliced
04 -
1 large yellow onion, finely chopped
05 -
2 cloves garlic, minced
06 -
2 tbsp olive oil
07 -
1 tsp caraway seeds
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
2 large eggs
11 -
1/2 cup sour cream
12 -
1/4 cup fresh dill, chopped
→ Zesty Dill Cream
13 -
1 cup sour cream
14 -
1/4 cup fresh dill, finely chopped
15 -
1 tbsp fresh lemon juice
16 -
1/4 tsp salt
17 -
Pinch of black pepper
# Instructions:
01 -
Preheat oven to 400°F. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 large yellow onion, finely chopped, and sauté until softened, about 5-7 minutes. Add 2 cloves garlic, minced, and cook for 1 minute more.
02 -
Add 2 lbs green cabbage, thinly sliced, to the skillet. Cook, stirring occasionally, until the cabbage wilts and softens, about 10-15 minutes. Stir in 1 tsp caraway seeds, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and let cool slightly.
03 -
In a large bowl, whisk together 2 large eggs and 1/2 cup sour cream. Add the cooled cabbage mixture and 1/4 cup fresh dill, chopped. Mix well to combine. This forms the delicious core of your Best Crispy Cabbage Pie with Dill Cream Sauce.
04 -
On a lightly floured surface, roll out one sheet of 1 lb frozen puff pastry (The Golden Crust) to fit a 9-inch pie dish. Transfer to the dish. Spoon the cabbage filling evenly into the crust. Roll out the second sheet of puff pastry and place it over the filling.
05 -
Trim and crimp the edges of the pie to seal. Cut a few slits in the top crust for steam to escape. Brush the top with 1 large egg, beaten (for egg wash). Bake for 45 minutes, or until golden brown and puffed. For the Best Crispy Cabbage Pie with Dill Cream Sauce, let it rest for 10 minutes.
06 -
While the pie bakes, prepare the Zesty Dill Cream. In a small bowl, combine 1 cup sour cream, 1/4 cup fresh dill, finely chopped, 1 tbsp fresh lemon juice, 1/4 tsp salt, and a pinch of black pepper. Stir until well combined.
07 -
Slice the warm Best Crispy Cabbage Pie with Dill Cream Sauce into wedges. Serve immediately with generous dollops of the Zesty Dill Cream on the side. Enjoy this comforting and flavorful dish.
# Notes:
01 -
For extra flavor, caramelize the onions slightly longer before adding the cabbage. This adds a deeper sweetness to the pie filling.
02 -
Leftover cabbage pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
03 -
If you don't have caraway seeds, a pinch of dried thyme or marjoram can offer a different but equally delicious aromatic note to the cabbage filling.
04 -
This pie is fantastic as a light lunch, a hearty appetizer, or a side dish. A simple green salad pairs wonderfully with it.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large skillet
03 -
Large mixing bowl
04 -
Small bowl
05 -
Whisk
06 -
Cutting board
07 -
Chef's knife
08 -
Measuring cups and spoons
09 -
Pastry brush
# Nutrition Facts (Per Serving):
Calories: 487 kcal
Total Fat: 33 g
Total Carbohydrate: 41 g
Protein: 11 g