Cabbage Pie Recipe

Looking to add more vegetables to your diet? Try this easy skillet cabbage pie served with creamy dill sauce. This Ukrainian and Eastern European gluten-free, vegetarian, and healthy recipe can be served as a main, side dish, or enjoyed as a snack.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

• For the Cabbage Pie:
  • ½ medium cabbage, shredded finely (core out, about 400-500 g or 1 lb. of cabbage)
  • 3 green onions, chopped (greens and white parts)
  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅔ cup gluten-free flour or regular flour
  • 1 teaspoon baking powder
  • 3-4 tablespoons olive oil for cooking
  • Optional: ½ cup grated cheese (Cheddar, Mozzarella, etc.)
• For the Dill Sauce:
  • ⅓ cup light sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped dill
  • A pinch of salt & pepper

Instructions

1. Prepare the Cabbage:
   • Shred the cabbage thinly and chop the green onions. Place them in a large bowl.
   • Tip: To make slicing easier later, cut any long cabbage pieces in half across the shredded pieces with a knife.
2. Make the Egg Mixture:
   • In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper. Pour this mixture over the cabbage and onions, tossing it to combine.
3. Add Dry Ingredients:
   • Sprinkle the flour and baking powder over the cabbage mixture and toss again to ensure everything is evenly combined.
4. Cook the Cabbage Pie:
   • Heat about 2 tablespoons of olive oil in a large skillet (9-10 inches in diameter) over medium heat. Add the cabbage mixture to the skillet, spreading it evenly and pressing it down with a spatula.
   • Reduce the heat to low-medium, cover the skillet with a lid or foil, and cook for about 15 minutes or until a golden-brown crust forms on the bottom.
5. Flip the Pie:
   • Once the bottom is golden and crispy, use a spatula to loosen the cabbage pie from the pan. Place a large plate or chopping board over the skillet and carefully flip the pan upside down, letting the pie transfer to the plate.
   • Add another tablespoon of olive oil to the pan, swirl it around, and then slide the cabbage pie back into the pan, uncooked side down. Cook uncovered for another 10-15 minutes until a golden crust forms on the other side.
   • If using cheese, sprinkle it over the pie once flipped and let it melt into the crust.
6. Prepare the Dill Sauce:
   • In a small bowl, whisk together the sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper.
7. Serve:
   • Allow the pie to cool slightly before serving and cutting. Garnish with additional chopped green onions or dill if desired.
   • Serve a dollop of dill sauce on the side for dipping.

Notes:

• Nutritional Information: Provided for the recipe made without cheese.
• Serving Suggestions: Serve this cabbage pie warm or at room temperature. It pairs well with a light salad or as a snack.
• Make-Ahead: Leftovers can be stored in the fridge for 2-3 days and reheated. This dish doesn’t freeze well.

Nutrition (per serving without cheese)

• Calories: 214 kcal
• Carbohydrates: 16 g
• Protein: 6 g
• Fat: 15 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0.02 g
• Cholesterol: 99 mg
• Sodium: 576 mg
• Potassium: 215 mg
• Fiber: 4 g
• Sugar: 3 g
• Vitamin A: 327 IU
• Vitamin C: 29 mg
• Calcium: 118 mg
• Iron: 2 mg

Print