Crispy Cabbage Pie with Tangy Dill Cream Sauce (Print Version)
Enjoy a savory Crispy Cabbage Pie, featuring tender cabbage baked in a flaky crust, served with a bright and creamy dill sauce. A comforting vegetarian meal.
# Recipe Info:
Prep Time: 40 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 90 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Eastern European
Dietary: Vegetarian
# Ingredients:
→ Flaky Golden Crust
01 -
1 sheet (14.1 oz) frozen puff pastry, thawed
02 -
1 large egg, beaten
03 -
1 tbsp water
→ Savory Cabbage Heart
04 -
1 tbsp olive oil
05 -
1 large yellow onion, finely chopped
06 -
1 1/2 lbs green cabbage, thinly sliced
07 -
1 large carrot, grated
08 -
1/2 tsp caraway seeds
09 -
1/4 tsp black pepper
10 -
Salt to taste
→ Zesty Dill Cloud
11 -
1 cup full-fat sour cream
12 -
1/4 cup fresh dill, finely chopped
13 -
1 clove garlic, minced
14 -
1 tbsp fresh lemon juice
15 -
1/4 tsp black pepper
16 -
Salt to taste
# Instructions:
01 -
Preheat your oven to 400°F. Unroll 1 sheet (14.1 oz) frozen puff pastry onto a parchment-lined baking sheet. In a small bowl, whisk together 1 large egg and 1 tbsp water to create an egg wash. Set aside.
02 -
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 large yellow onion, finely chopped, and cook until softened and translucent, about 5-7 minutes. This builds the savory foundation for your Best Crispy Cabbage Pie with Dill Cream Sauce.
03 -
Add 1 1/2 lbs green cabbage, thinly sliced, 1 large carrot, grated, 1/2 tsp caraway seeds, and 1/4 tsp black pepper to the skillet. Season with salt to taste. Cook, stirring occasionally, until the cabbage is tender, about 15-20 minutes. Let the filling cool slightly.
04 -
While the cabbage cools, prepare the Zesty Dill Cloud. In a medium bowl, combine 1 cup full-fat sour cream, 1/4 cup fresh dill, finely chopped, 1 clove garlic, minced, 1 tbsp fresh lemon juice, 1/4 tsp black pepper, and salt to taste. Mix thoroughly.
05 -
Spoon the cooled cabbage filling onto one half of the thawed puff pastry, leaving a 1-inch border. Fold the other half of the pastry over the filling. Crimp the edges firmly with a fork to seal. Brush the top of the pie with the prepared egg wash.
06 -
Cut a few small slits in the top of the pastry to allow steam to escape during baking. Bake for 25-30 minutes, or until the Best Crispy Cabbage Pie with Dill Cream Sauce is beautifully golden brown and puffed. The crust should be flaky.
07 -
Remove the pie from the oven and let it rest on the baking sheet for 10 minutes before slicing. This allows the filling to set and the crust to firm up. Serve warm with generous dollops of the Zesty Dill Cloud. Enjoy your Best Crispy Cabbage Pie with Dill Cream Sauce!
# Notes:
01 -
For an extra layer of flavor, consider adding 1/2 cup crumbled feta cheese or goat cheese to the cooled cabbage filling before assembling the pie.
02 -
The cabbage filling can be prepared a day in advance and stored in the refrigerator. The dill cream sauce can also be made ahead and kept chilled.
03 -
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a toaster oven for best crispness.
04 -
This savory pie makes a fantastic light lunch, brunch item, or a unique side dish. A simple green salad pairs wonderfully with it.
# Tools You'll Need:
01 -
Large skillet
02 -
Baking sheet
03 -
Parchment paper
04 -
Mixing bowls
05 -
Knife
06 -
Cutting board
07 -
Grater
08 -
Whisk
09 -
Pastry brush
# Nutrition Facts (Per Serving):
Calories: 390 kcal
Total Fat: 28 g
Total Carbohydrate: 32 g
Protein: 8 g