Crispy Cabbage Pie with Dill Cream Sauce – Easy Vegetarian Comfort Food Recipe
Crispy cabbage pie with dill cream sauce is a hearty, flavorful dish that’s perfect for meatless meals! Tender cabbage is baked into a golden pie crust and paired with a creamy dill sauce for a comforting, wholesome recipe. Ideal for family dinners, potlucks, or cozy gatherings when you want vegetarian comfort food with a fresh twist.
Equipment
- Skillet
- Mixing bowls
- Whisk
- 9-inch pie dish or baking pan
- Knife + cutting board
- Oven
Ingredients
For the Pie:
- 1 small cabbage, thinly sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 pinch paprika (optional)
- 1 sheet puff pastry or shortcrust pastry
For the Dill Cream Sauce:
- 1 cup sour cream
- Juice of ½ lemon
- 2 tbsp fresh dill, chopped
- Salt & pepper to taste
Instructions
- Prepare Filling: Sauté cabbage, onion, and garlic in olive oil until tender. Season with salt, pepper, and paprika. Drain excess moisture.
- Prepare Crust: Place pastry in pie dish. Blind-bake at 400°F (200°C) for 10 minutes.
- Assemble Pie: Spread cabbage filling evenly into crust. Cover with pastry lid or phyllo layers brushed with butter.
- Bake: Bake at 375°F (190°C) for 30–35 minutes until golden and crisp.
- Make Dill Cream Sauce: Whisk sour cream, lemon juice, dill, salt, and pepper until smooth.
- Serve: Rest pie for 10 minutes before slicing. Drizzle with dill cream sauce and garnish with fresh dill.
Notes
- Always sauté cabbage before baking to avoid watery filling.
- Blind-bake crust to prevent sogginess.
- Rest pie before slicing for neat portions.
- Add mushrooms for umami or cranberries/walnuts for holiday flair.
- Reheat in oven for crispness—avoid microwaving.