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Crispy Cabbage Pie with Dill Cream Sauce

This Crispy Cabbage Pie features a delightful mix of crispy textures and creamy dill sauce, making it the perfect comfort food for busy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 medium head green cabbage, finely shredded
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 large eggs
  • 1 cup shredded cheese (cheddar or your favorite)
  • 1 pre-made pie crust (store-bought or homemade) Keep it simple!
For the Dill Cream Sauce
  • 1 cup sour cream
  • 1 tablespoon fresh dill (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add the olive oil, followed by the chopped onion and minced garlic. Sauté until the onion becomes translucent (about 5-7 minutes). Add in the shredded cabbage, thyme, salt, and pepper. Cook for another 10-15 minutes until the cabbage is soft and wilted.
  3. In a bowl, whisk together the eggs and ½ cup of the shredded cheese. Add the sautéed cabbage mixture and blend well.
  4. Pour the cabbage mixture into your prepared pie crust, spreading it evenly. Sprinkle the remaining cheese on top.
Baking
  1. Place your pie in the oven and bake for about 25-30 minutes, or until the top is golden brown and crispy.
Making the Sauce
  1. While the pie bakes, combine sour cream, dill, lemon juice, salt, and pepper in a bowl. This creamy sauce is your secret weapon!
Serving
  1. Once the pie is done, let it cool for a few minutes. Cut a slice, drizzle generously with dill cream sauce, and savor heaven on a plate!

Notes

Mix It Up: Add some of your favorite ingredients—like cooked bacon or smoked paprika—for added flavor. This pie keeps beautifully in the fridge for up to 3 days. Just reheat in the oven when you’re ready to enjoy again. Double the dill in the cream sauce if you love it!