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Crispy Cabbage Pie with Dill Cream Sauce Recipe
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.
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Total Time 1 hour 5 minutes
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.