Description
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.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Comfort Food, Main Dish
- Method: Baking
- Cuisine: Eastern European, Scandinavian-inspired
