This Crispy Cabbage Pie with Dill Cream Sauce Recipe Is the Unexpected Star of Dinner

I made this Crispy Cabbage Pie with Dill Cream Sauce Recipe on a lazy weekend, and I couldn’t believe how addictive it was. The cabbage turns soft inside, yet the outside becomes perfectly golden and crunchy. You can also enjoy similar hearty flavors in a Cilantro Lime Steak Bowls recipe for a refreshing twist on meal prep.

When I added the dill cream sauce, it instantly lifted the flavor and made it feel like a restaurant dish. I loved how simple ingredients turned into something so satisfying and comforting.

Now, it’s one of my favorite dishes to make when I want something hearty but still light, just like a Grilled Steak Bowl with Zucchini recipe that balances vegetables and protein beautifully.

Ingredients

Here are all the ingredients you’ll need for the cabbage pie and dill cream sauce, along with tips to make them taste their best.

For the Cabbage Pie

• 1 medium head of cabbage, shredded — Fresh cabbage gives the best texture; avoid pre-shredded bags because they can be watery.
• 1 large onion, finely chopped — Adds sweetness and depth when sautéed.
• 2 cloves garlic, minced — Fresh garlic gives a stronger aroma than pre-minced.
• 2 cups all-purpose flour — Helps create the crispy pie crust and binds the filling.
• 1 cup milk — Adds moisture and helps bind the dough.
• 3 eggs — Helps the pie set and hold shape.
• 1 cup grated cheese (cheddar or mozzarella) — Melts beautifully and adds richness.
• 1/2 cup sour cream — Adds creaminess and tang.
• 1 teaspoon salt — Enhances all flavors.
• 1/2 teaspoon black pepper — Adds mild warmth.
• 2 tablespoons olive oil — Used for sautéing the vegetables and crisping the pie.
• 1 teaspoon baking powder — Helps the pie rise slightly and stay light.

For the Dill Cream Sauce

• 1 cup Greek yogurt or sour cream — Thick base that pairs perfectly with cabbage.
• 2 tablespoons fresh dill, chopped — Fresh dill gives a bright herbal flavor.
• 1 tablespoon lemon juice — Adds a refreshing tang.
• 1 clove garlic, minced — Gives a savory kick.
• 1/2 teaspoon salt — Balances the sauce.
• 1/4 teaspoon black pepper — Adds depth.

Note: This recipe makes about 6–8 servings depending on portion size.

Variations

You can easily adjust this recipe to fit different diets and tastes.

• Dairy-free: Use dairy-free yogurt and vegan cheese.
• Gluten-free: Substitute flour with gluten-free flour mix.
• Add protein: Mix in cooked chicken or turkey for a heartier meal.
• Extra crunch: Add toasted nuts or seeds on top before baking.
• More herbs: Try parsley or chives instead of dill for a different flavor.

Cooking Time

Here’s how long the recipe takes:

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes

Equipment You Need

• Large skillet — For sautéing cabbage and onions.
• Mixing bowl — To combine all ingredients.
• Baking dish — For baking the cabbage pie.
• Knife and cutting board — For chopping vegetables.
• Whisk — To mix eggs, milk, and sauce.
• Oven mitts — For safely removing the hot pie.

How to Make Crispy Cabbage Pie with Dill Cream Sauce

Prepare the Cabbage Filling

Start by sautéing shredded cabbage and chopped onion in olive oil until soft and fragrant. Add garlic, salt, and pepper, and cook until the cabbage becomes tender but not mushy. This step brings out the sweetness and reduces moisture for a crisp pie.

Mix the Pie Batter

In a large bowl, whisk eggs, milk, sour cream, and baking powder together. Add flour gradually, stirring until you get a smooth batter. Fold in the sautéed cabbage and grated cheese until everything is evenly coated.

Bake the Pie

Pour the mixture into a greased baking dish and smooth the top. Bake at 375°F (190°C) for about 35–40 minutes until the top is golden and crisp. Let it rest for a few minutes before slicing to allow it to set.

Make the Dill Cream Sauce

While the pie bakes, mix Greek yogurt, fresh dill, lemon juice, garlic, salt, and pepper in a small bowl. Chill it for a few minutes so the flavors blend. Serve it drizzled over the warm pie.

Additional Tips for Making this Recipe Better

Here are some tricks I use every time I make this dish:

• I always squeeze out excess water from the cabbage to keep the pie crispy.
• I let the cabbage cook slowly to bring out its natural sweetness.
• I use fresh dill because it tastes far better than dried.
• I add cheese at the end so it melts perfectly without becoming oily.
• I let the pie rest after baking so it slices cleanly.

How to Serve Crispy Cabbage Pie with Dill Cream Sauce

Serve the pie warm, cut into wedges, with the dill cream sauce on top or on the side. Garnish with extra dill or parsley for a fresh look. It pairs wonderfully with a crisp green salad or roasted vegetables. For a more filling meal, serve it with a bowl of soup or grilled chicken.

Nutritional Information

Here’s a quick nutritional snapshot per serving:

• Calories: Moderate and filling
• Protein: Good protein from eggs and cheese
• Carbohydrates: Mainly from flour and cabbage
• Fat: From olive oil and dairy ingredients

Make Ahead and Storage

Refrigerating

Store the cooled pie in an airtight container for up to 3–4 days. It reheats well in the oven or air fryer to keep the crust crispy.

Freezing

You can freeze the pie for up to 2 months. Wrap it tightly in foil and store in a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispiness. Microwave works too, but the crust may soften slightly.

Why You’ll Love This Recipe?

Here’s why this dish is so special:

• It’s crispy and comforting, yet still light and fresh.
• The dill cream sauce adds a bright, tangy contrast to the savory pie.
• It’s easy to make with simple pantry ingredients.
• It’s versatile and can be adapted for any diet.
• It’s a great meal prep option and reheats beautifully.

Ben Carraoli

Crispy Cabbage Pie with Dill Cream Sauce Recipe

I made this Crispy Cabbage Pie with Dill Cream Sauce on a lazy weekend, and I couldn’t believe how addictive it was. The cabbage turns soft inside, yet the outside becomes perfectly golden and crunchy. When I added the dill cream sauce, it instantly lifted the flavor and made it feel like a restaurant dish.

Print Recipe Pin Recipe

Total Time 1 hour hr 5 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 1 medium head of cabbage shredded — Fresh cabbage gives the best texture; avoid pre-shredded bags because they can be watery.
• 1 large onion finely chopped — Adds sweetness and depth when sautéed.
• 2 cloves garlic minced — Fresh garlic gives a stronger aroma than pre-minced.
• 2 cups all-purpose flour — Helps create the crispy pie crust and binds the filling.
• 1 cup milk — Adds moisture and helps bind the dough.
• 3 eggs — Helps the pie set and hold shape.
• 1 cup grated cheese cheddar or mozzarella — Melts beautifully and adds richness.
• 1/2 cup sour cream — Adds creaminess and tang.
• 1 teaspoon salt — Enhances all flavors.
• 1/2 teaspoon black pepper — Adds mild warmth.
• 2 tablespoons olive oil — Used for sautéing the vegetables and crisping the pie.
• 1 teaspoon baking powder — Helps the pie rise slightly and stay light.
• 1 cup Greek yogurt or sour cream — Thick base that pairs perfectly with cabbage.
• 2 tablespoons fresh dill chopped — Fresh dill gives a bright herbal flavor.
• 1 tablespoon lemon juice — Adds a refreshing tang.
• 1 clove garlic minced — Gives a savory kick.
• 1/2 teaspoon salt — Balances the sauce.
• 1/4 teaspoon black pepper — Adds depth.

Method

 

1. Start by sautéing shredded cabbage and chopped onion in olive oil until soft and fragrant. Add garlic, salt, and pepper, and cook until the cabbage becomes tender but not mushy. This step brings out the sweetness and reduces moisture for a crisp pie.
2. In a large bowl, whisk eggs, milk, sour cream, and baking powder together. Add flour gradually, stirring until you get a smooth batter. Fold in the sautéed cabbage and grated cheese until everything is evenly coated.
3. Pour the mixture into a greased baking dish and smooth the top. Bake at 375°F (190°C) for about 35–40 minutes until the top is golden and crisp. Let it rest for a few minutes before slicing to allow it to set.
4. While the pie bakes, mix Greek yogurt, fresh dill, lemon juice, garlic, salt, and pepper in a small bowl. Chill it for a few minutes so the flavors blend. Serve it drizzled over the warm pie.

Notes

• I always squeeze out excess water from the cabbage to keep the pie crispy.
• I let the cabbage cook slowly to bring out its natural sweetness.
• I use fresh dill because it tastes far better than dried.
• I add cheese at the end so it melts perfectly without becoming oily.
• I let the pie rest after baking so it slices cleanly.