Crispy Cabbage Pie with Dill Cream Sauce

This Crispy Cabbage Pie with Dill Cream Sauce is a savory, golden pie that turns humble ingredients into something truly special. Layers of tender, sautéed cabbage are tucked into a flaky or crisp crust and baked until golden, then served with a tangy, herb-loaded dill cream sauce. It’s hearty, flavorful, and perfect for a cozy lunch, brunch, or light dinner.

Why You’ll Love This Recipe

I love how this dish celebrates cabbage in such a comforting, delicious way. It’s budget-friendly, easy to make, and packed with texture—from the crispy crust to the creamy sauce on top. The dill cream sauce adds a bright, fresh note that balances the richness of the pie beautifully. Whether I’m making it as a vegetarian main or a savory side dish, this pie always earns compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cabbage pie:

• Green cabbage (thinly sliced)

• Onion (chopped)

• Garlic (minced)

• Eggs

• Flour or breadcrumbs (for binding)

• Olive oil or butter

• Salt and pepper

• Dried thyme or caraway seeds (optional for added flavor)

• Shredded cheese (optional, such as mozzarella or cheddar)

• Phyllo dough, puff pastry, or pie crust (for the outer layer)

For the dill cream sauce:

• Sour cream or Greek yogurt

• Fresh dill (chopped)

• Lemon juice

• Garlic (grated or minced)

• Salt and pepper

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a pie dish or cast iron skillet.

2. In a large skillet, I heat oil or butter and sauté the onions until soft, then add the garlic and sliced cabbage. I cook until the cabbage is tender and slightly caramelized, about 10–15 minutes.

3. I season the mixture with salt, pepper, and herbs, then let it cool slightly.

4. In a bowl, I mix the sautéed cabbage with eggs, flour or breadcrumbs, and cheese if using.

5. I press a pie crust or layers of buttered phyllo dough into the prepared dish, letting the edges hang over.

6. I spoon the cabbage mixture into the crust, smoothing the top.

7. I fold any overhanging dough over the top and brush it with oil or butter for extra crispness.

8. I bake for 30–35 minutes, until the crust is golden and the filling is set.

9. While it bakes, I whisk together the dill cream sauce by mixing sour cream, lemon juice, dill, garlic, salt, and pepper until smooth.

10. I let the pie cool for 5–10 minutes before slicing and serving with a generous spoonful of the dill sauce on top.

Servings and timing

This pie serves 6 and takes about 50 minutes total—15–20 minutes for prep and 30–35 minutes to bake.

Variations

I love how easy it is to adapt this recipe:

• Add shredded carrots or leeks to the cabbage filling for more veggies.

• Add crumbled feta or goat cheese for tang.

• Use puff pastry for a more indulgent crust.

• Make it crustless for a low-carb version—just bake the filling in a greased dish until set.

storage/reheating

I store leftover slices in the fridge for up to 4 days. To reheat, I warm them in a 350°F oven or skillet until heated through and crispy again. The dill cream sauce keeps well in the fridge for about 3 days and is best served cold or at room temperature.

FAQs

Can I make the cabbage pie ahead of time?

Yes, I often assemble it the day before, cover it, and refrigerate until ready to bake. I may need to add 5 extra minutes to the baking time.

Can I freeze it?

Absolutely. I freeze the baked pie (or individual slices) once cooled. I reheat in the oven directly from frozen until warmed through and crispy.

What crust works best?

I’ve used both phyllo dough and pie crust—both work well. Phyllo gives a crisp, layered finish, while pie crust makes it buttery and firm.

Is the dill cream sauce necessary?

It really elevates the dish, but I’ve also served it with plain sour cream, tzatziki, or even a garlic yogurt sauce when I didn’t have dill.

Can I make this dairy-free?

Yes. I skip the cheese or use a dairy-free alternative, and use dairy-free yogurt in the sauce. The pie still turns out flavorful and satisfying.

Conclusion

This Crispy Cabbage Pie with Dill Cream Sauce is a cozy, flavorful dish that proves how amazing simple ingredients can be. I love the contrast of textures between the crisp crust and the soft, savory filling—and the bright dill sauce brings everything together. Whether it’s for brunch, dinner, or meal prep, this pie always leaves me satisfied and coming back for seconds.

Crispy Cabbage Pie with Dill Cream Sauce

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This Crispy Cabbage Pie with Dill Cream Sauce is a savory, golden-baked dish with sautéed cabbage, aromatic herbs, and a crisp crust, finished with a tangy dill cream sauce. A comforting vegetarian main or elegant side perfect for any time of day.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Eastern European-Inspired
• Diet: Vegetarian

Ingredients

• 1 small green cabbage, thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup flour or breadcrumbs
• 2 tablespoons olive oil or butter (plus more for brushing)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme or caraway seeds (optional)
• 1/2 cup shredded cheese (optional, like mozzarella or cheddar)
• 1 sheet pie crust, puff pastry, or several sheets of phyllo dough
• For the dill cream sauce:
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, grated or minced
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C) and grease a pie dish or skillet.
2. Heat oil or butter in a skillet, sauté onion until soft. Add garlic and cabbage, cooking until cabbage is tender and slightly caramelized (10–15 minutes).
3. Season with salt, pepper, and herbs. Let cool slightly.
4. In a bowl, mix the sautéed cabbage with eggs, flour or breadcrumbs, and cheese (if using).
5. Line the dish with pie crust or layers of buttered phyllo dough, allowing edges to hang over.
6. Fill with cabbage mixture and smooth the top. Fold over any excess crust and brush with oil or butter.
7. Bake for 30–35 minutes, until golden and set. Let cool for 5–10 minutes.
8. Meanwhile, make dill cream sauce by mixing sour cream, lemon juice, dill, garlic, salt, and pepper until smooth.
9. Slice the pie and serve with a generous spoonful of dill sauce on top.

Notes

• Add carrots, leeks .
• Use phyllo for a crisp texture or pie crust for a firmer bite.
• Make it crustless for a low-carb version.
• The dill cream sauce can be swapped with tzatziki or garlic yogurt.
• Use dairy-free cheese and yogurt for a dairy-free version.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 4g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 95mg