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Crispy Cabbage Pie with Dill Cream Sauce

A delicious and hearty pie with layers of tender cabbage and herbs, topped with a creamy dill sauce. Perfect for busy weeknight dinners!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 pie crust 1 pre-made pie crust For convenience
  • 1 small head 1 small head of cabbage, thinly sliced
  • 1 large 1 large onion, chopped
  • 2 tablespoons 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 teaspoon 1 teaspoon paprika
  • 1 cup 1 cup shredded cheese A mix of cheddar and mozzarella is recommended
  • 2 large 2 large eggs, beaten
For the Dill Cream Sauce
  • 1 cup 1 cup sour cream
  • 2 tablespoons 2 tablespoons fresh dill, chopped Or 1 tablespoon dried if needed
  • 1 tablespoon 1 tablespoon lemon juice
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
  3. Add the sliced cabbage, salt, pepper, and paprika. Cook until the cabbage is tender, roughly 10 minutes.
  4. In a large bowl, mix the sautéed cabbage and onions with the shredded cheese and beaten eggs.
  5. Place your pie crust in a pie dish and carefully fill it with the cabbage mixture.
  6. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and bubbly.
  7. While the pie is baking, mix together the sour cream, dill, lemon juice, salt, and pepper in a bowl.
Serving
  1. Once your pie is out of the oven and cooled for a few minutes, slice it up and drizzle with the dill cream sauce.

Notes

Make it ahead of time by storing it in the fridge for up to 3 days. You can also freeze it for up to 3 months. Adjust cooking times if substituting cabbage with other greens.