I love how this cabbage pie balances comfort and freshness. The cabbage filling is hearty but not heavy, and the dill cream sauce adds a tangy brightness that makes the dish feel special. It’s vegetarian-friendly, but even meat-eaters tend to go back for seconds. I find it’s perfect for casual dinners, cold-weather gatherings, or anytime I need a no-fuss, feel-good meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Pie:
1 small cabbage, thinly sliced
1 medium onion, diced
2 garlic cloves, minced
2 tbsp olive oil
Salt & pepper to taste
1 pinch paprika (optional)
1 sheet puff pastry or shortcrust pastry
For the Dill Cream Sauce:
1 cup sour cream
Juice of ½ lemon
2 tbsp fresh dill, chopped
Salt & pepper to taste
Directions
Prepare the filling I start by sautéing the cabbage, onion, and garlic in olive oil over medium heat until they’re soft and tender. I season everything with salt, pepper, and a touch of paprika if I want a little kick. Then I drain off any excess moisture so the pie doesn’t get soggy.
Prepare the crust While the filling cools a bit, I line a 9-inch pie dish with the pastry and blind-bake it at 400°F (200°C) for 10 minutes. This helps keep the bottom crisp when I add the filling later.
Assemble the pie I spread the cabbage mixture into the baked crust. Depending on the pastry I use, I either top it with another layer of dough or layer on some butter-brushed phyllo sheets for an extra-crispy topping.
Bake I bake the pie at 375°F (190°C) for 30–35 minutes, or until the top is golden and the edges are crisp.
Make the dill cream sauce While the pie bakes, I whisk together the sour cream, lemon juice, chopped dill, and a pinch of salt and pepper. It’s creamy, tangy, and super easy to make.
Serve Once the pie is out of the oven, I let it rest for about 10 minutes before slicing. I drizzle it with the dill cream sauce and add a little fresh dill on top for extra flavor and presentation.
Servings and timing
This recipe makes 8 servings. It takes about 25 minutes to prep, 35 minutes to bake, and about 15 minutes of resting time before serving. All in all, I like to set aside around 1 hour and 15 minutes to make it from start to finish.
Variations
Here are a few ways I like to change things up depending on what I’m craving:
Add mushrooms for a deeper, earthy flavor and extra heartiness.
Stir in cranberries or chopped walnuts during the holidays to give it a festive twist.
Use Greek yogurt instead of sour cream in the sauce for a lighter option.
Add shredded carrots or leeks to the cabbage mixture for a little more color and flavor.
Try different herbs like parsley or chives if I don’t have dill on hand.
storage/reheating
I store leftovers in the refrigerator, wrapped or covered in an airtight container. It keeps well for up to 3 days. When I reheat it, I always use the oven to keep the crust crisp — about 10–15 minutes at 350°F (175°C). I avoid microwaving since that tends to make the pastry soggy.
FAQs
Can I make this cabbage pie ahead of time?
Yes, I often make it earlier in the day and reheat it in the oven before serving. It holds up well and the flavors get even better.
Do I need to blind-bake the crust?
I highly recommend it. Blind-baking keeps the bottom from turning soggy once the moist cabbage filling goes in.
Can I freeze this pie?
Yes, I freeze it after baking and cooling completely. When I want to serve it, I reheat it in the oven straight from the freezer — no thawing needed.
What pastry works best?
I’ve used both puff pastry and shortcrust pastry, and they both work well. Puff pastry gives a lighter, flakier top, while shortcrust gives a more rustic, sturdy texture.
What can I serve with this?
I usually serve it with a light salad or some roasted vegetables on the side. It also pairs well with soup if I want a full, warming meal.
Conclusion
This Crispy Cabbage Pie with Dill Cream Sauce is everything I want in a vegetarian comfort food dish — warm, flavorful, and satisfying without being too heavy. The simple ingredients come together in a way that feels both rustic and refined, and the creamy dill sauce adds just the right touch. It’s the kind of recipe I keep coming back to whenever I need a cozy, crowd-pleasing meal.
This crispy cabbage pie with dill cream sauce is the ultimate vegetarian comfort food! Golden pastry, tender cabbage, and a tangy dill sauce make every bite satisfying.
Ingredients
For the Pie
1 small cabbage, thinly sliced
1 medium onion, diced
2 garlic cloves, minced
2 tbsp olive oil
Salt & pepper, to taste
1 pinch paprika (optional)
1 sheet puff pastry or shortcrust pastry
For the Dill Cream Sauce
1 cup sour cream
Juice of ½ lemon
2 tbsp fresh dill, finely chopped
Salt & pepper, to taste
Instructions
1. Prepare the Filling
Heat olive oil in a skillet over medium heat.
Sauté cabbage, onion, and garlic until soft and lightly golden.
Season with salt, pepper, and paprika.
Drain any excess moisture and let cool slightly.
2. Prepare the Crust
Preheat oven to 400°F (200°C).
Line a 9-inch pie dish with pastry.
Blind-bake for 10 minutes, then remove from oven.
3. Assemble the Pie
Spread cabbage filling evenly into the crust.
Cover with a pastry lid or layered phyllo brushed with butter.
4. Bake
Reduce oven to 375°F (190°C) and bake 30–35 minutes, until golden and crisp.
5. Make the Dill Cream Sauce
Whisk sour cream, lemon juice, dill, salt, and pepper until smooth.
6. Serve
Let pie rest 10 minutes before slicing.
Drizzle with dill cream sauce and garnish with fresh dill.
Notes
Always sauté cabbage first to avoid a watery filling.
Blind-baking prevents a soggy crust.
Let the pie rest before slicing for clean portions.
Optional add-ins: mushrooms for umami, or cranberries and walnuts for a festive twist.
Reheat leftovers in the oven to keep the crust crispy.
