Crispy Cabbage Dill Cream

This crispy cabbage pie delivers comfort and flavor in every bite with a golden crust and creamy, herby sauce. The first forkful always surprises me with how something so humble can feel so special, especially when shared on chilly evenings.

I whipped this up after a fridge cleanout one rainy Sunday, and it immediately became a regular request. Even my kids reach for seconds every time.

Ingredients

• Cabbage: choose a fresh head that feels heavy for its size and has crisp leaves for best flavor and texture
• Green onions: offer a mild bite and a pop of color go for firm bright stalks
• Eggs: provide richness and help bind everything together use large eggs for structure
• Dijon mustard: turns up the zing opt for smooth over grainy for a silky finish
• Salt and pepper: round out the flavors always taste for seasoning at the end
• Flour: keeps the pie together after slicing use a high-quality gluten-free blend if needed
• Baking powder: adds lift and lightness so the pie is not dense
• Olive oil: creates crisp edges and a nice golden finish choose a fruity extra virgin kind
• Optional cheese: brings extra creaminess try a sharp cheddar or mild mozzarella shredded fresh from the block
• Light sour cream: forms the tangy base of the sauce try organic for fuller flavor
• Mayonnaise: makes the sauce extra smooth pick a full-fat version if possible
• Fresh dill: infuses the sauce with herbal brightness and aroma always use fresh dill not dried for the best sauce

Make sure your cabbage is shredded finely so it cooks evenly and binds well

Step-by-Step Instructions

Prepare the Vegetables:

Shred the cabbage finely and chop the green onions then place both into a large mixing bowl cutting any long cabbage strips for easy eating

Mix the Egg Base:

Crack the eggs into a smaller bowl add Dijon mustard salt and pepper whisk until smooth and pour this mixture over the cabbage and green onions tossing until all vegetables are well coated

Combine Dry Ingredients:

Sprinkle flour and baking powder over the cabbage mixture gently toss everything so the flour and baking powder disappear into the mix with no dry streaks

Cook the Pie:

Heat two tablespoons of olive oil in a large nonstick skillet over medium heat spread the cabbage mixture evenly in the skillet pressing down firmly with a spatula set heat to low-medium cover with a lid or foil and cook for about fifteen minutes until the bottom is golden brown and crisp

Flip and Finish:

Carefully loosen the pie with a spatula lay a plate or cutting board over the skillet and flip the pie onto it add a bit more oil to the skillet then slide the pie back in cooked side now facing up sprinkle cheese over top now if using and return to the heat uncovered let it finish cooking another ten to fifteen minutes for a deep crisp on both sides

Make the Dill Cream Sauce:

In a small bowl stir together sour cream mayonnaise chopped dill and a little salt and pepper until smooth and creamy taste and adjust seasoning to your liking

Serve and Enjoy:

Allow the pie to cool just slightly before slicing serve warm with a generous spoonful or drizzle of dill cream sauce and more fresh dill or green onions to garnish

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This pie brings back memories of family picnics where everyone gathered around the dish as it was passed hot from the skillet ever since my sister asked for the recipe it has become our standby for weekend lunches

Storage Tips

This cabbage pie will keep in the fridge covered tightly for up to three days It tastes great reheated in a skillet or oven until the edges awaken to crispness again Avoid microwaving if possible as it softens the crust You can freeze slices wrapped well and reheat straight from frozen in a covered pan

Ingredient Substitutions

No fresh dill Try fresh parsley or chives for a different herbal note Want more protein Add a handful of cooked shredded chicken or crumbled tofu Just ran out of flour Potato starch or a trusted gluten-free blend both work

Serving Suggestions

Serve with a simple tomato salad to balance the richness or add a fried egg for a brunchy twist I love it as a side to soup or as a vegetarian main with roasted new potatoes A light cucumber salad with vinegar makes a refreshing counterpoint

Cultural and Historical Context

Cabbage pies are beloved across Eastern Europe and Russia with every region putting its own stamp on the dish This version leans toward a skillet pancake approach for speed and convenience It is a modern take on a beloved comfort food especially popular in the cooler months when cabbage shines

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Frequently Asked Questions

→ How do I get the cabbage pie crisp?

Use medium heat, a nonstick skillet, and enough oil. Let the bottom brown before flipping for maximum crispiness.

→ Can I use a different herb instead of dill?

Yes, chives or parsley work well if dill isn't available, offering a fresh flavor for the cream sauce.

→ Is this dish gluten-free?

It can be made gluten-free by using a suitable flour blend in place of regular flour.

→ What type of cheese works best?

Cheddar and Mozzarella are both great, but you can experiment with your favorite melting cheeses.

→ Can I prepare the dill sauce ahead of time?

Absolutely! Store the sauce covered in the refrigerator for up to a day for best flavor.

→ How should leftovers be stored?

Keep leftover cabbage pie in an airtight container in the fridge and reheat in a skillet for best texture.