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This hearty cabbage pie has become my go-to recipe whenever I want to incorporate more vegetables into our family meals without sacrificing flavor. The golden crusted exterior gives way to a tender, savory filling that transforms humble cabbage into something truly special.
I discovered this Eastern European-inspired dish during a cold winter when our pantry was nearly empty. With just cabbage and a few basics, I created what has now become one of our most requested family meals, especially when topped with the creamy dill sauce.
Ingredients
- Cabbage: half a medium head, finely shredded this is the star ingredient, choose a fresh, firm head with crisp leaves
- Green onions: the mild onion flavor adds brightness without overpowering
- Large eggs: they bind everything together creating that perfect slice-able texture
- Dijon mustard: adds a subtle tangy depth that complements the cabbage beautifully
- Gluten-free flour: or regular flour helps create structure, use whatever version suits your dietary needs
- Baking powder: creates a slight lift for a more tender texture
- Olive oil: for cooking choose a good quality oil as it adds flavor to the crust
- Optional cheese: adds richness and helps create an even more golden crust
- Light sour cream: forms the base of the creamy sauce, look for one with good thickness
- Mayonnaise: adds richness to balance the tanginess of the sour cream
- Fresh dill: the distinctive flavor pairs perfectly with cabbage, choose bright green bunches
Step-by-Step Instructions
- Prepare the vegetables:
- Shred cabbage very thinly using a sharp knife or mandoline for even cooking. Cut longer shreds in half for easier serving later. Finely chop both white and green parts of the onions for balanced flavor throughout the pie.
- Create the batter:
- Whisk eggs until slightly frothy before adding mustard, salt and pepper this ensures even distribution of seasoning. Pour this mixture over the vegetables and toss thoroughly to coat every shred of cabbage with the egg mixture.
- Add dry ingredients:
- Sprinkle flour and baking powder evenly over the cabbage mixture and gently toss until no dry spots remain. The mixture should look slightly wet but not soggy a perfect consistency for forming into a pie.
- Cook first side:
- Heat oil in a large skillet until shimmering but not smoking. Spread the cabbage mixture evenly, pressing down firmly with a spatula to create a compact pie. Cover and cook on low-medium heat for 15 minutes until the bottom develops a golden brown crust that holds together.
- Flip and finish:
- Loosen the edges completely with a spatula then place a large plate over the skillet and confidently flip in one smooth motion. Add fresh oil to the pan and slide the uncooked side back into the skillet. Cook uncovered for another 10-15 minutes until deeply golden. If using cheese, add it now to create a melty, crispy top.
- Serve:
- Allow to cool slightly before cutting into wedges. The texture will firm up as it cools making for cleaner slices. Top with fresh herbs and serve with the tangy dill sauce for the perfect balance of flavors.
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The transformation of cabbage in this recipe never fails to amaze me. My daughter who typically avoids vegetables actually requests this dish regularly saying the crispy edges remind her of her favorite hash browns. The dill sauce makes all the difference though it mellows the slight bitterness of cabbage and brings everything together beautifully.
Make-Ahead Options
This cabbage pie actually tastes even better the next day after the flavors have had time to develop. You can prepare it completely, cool, and refrigerate for up to three days. Reheat individual slices in a skillet with a touch of oil to restore the crispy exterior or warm gently in the microwave when time is limited. The dill sauce can be prepared up to two days ahead and stored separately in an airtight container.
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Perfect Pairings
While this cabbage pie stands beautifully on its own, it also makes an excellent companion to heartier proteins. Serve alongside roasted chicken or grilled fish for a complete meal. For a true Eastern European experience, pair with a dollop of the dill sauce and a side of pickled beets or cucumber salad. The tangy acidity of these sides cuts through the richness of the pie creating a balanced plate.
Seasonal Variations
- Winter version: Add caraway seeds and a touch of apple for a warming cold-weather dish
- Spring option: Mix in fresh herbs like parsley and chives for brightness
- Summer adaptation: Include grated zucchini and corn kernels for a garden harvest feel
- Fall twist: Incorporate grated carrots and a pinch of nutmeg for earthy sweetness
Frequently Asked Questions
- → Can I use regular flour instead of gluten-free flour?
Yes, regular flour works just as well as gluten-free flour in this recipe. Simply substitute in the same quantity.
- → What other sauces pair well with this dish?
If dill sauce isn't your preference, you can try sour cream, garlic yogurt, or a tzatziki-inspired dip for variety.
- → Can I add other vegetables to the pie?
Yes, you can incorporate grated carrots, zucchini, or even chopped spinach to enhance the texture and flavor.
- → Is it possible to bake the cabbage pie instead of frying it?
Absolutely. Transfer the mixture into a greased baking dish and bake at 350°F (175°C) for 25-30 minutes until golden and set.
- → How can I make this dish vegan?
Replace the eggs with flaxseed or chia seed gel, and use a vegan-friendly mayo substitute for the dill sauce.