Description
This Crispy Cabbage Pie is a delightful and easy-to-make dish that transforms simple ingredients like cabbage and eggs into a savory, golden brown skillet pie. Perfect for a quick dinner, this recipe combines a crisp exterior with a tender, flavorful filling, enhanced by a creamy dill sauce for a fresh finish.
Ingredients
Scale
For the Cabbage Pie
- 0.5 medium cabbage, finely shredded
- 3 green onions, chopped
- 3 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon pepper
- â…” cup gluten-free flour or regular flour
- 1 teaspoon baking powder (optional)
- 3-4 tablespoons olive oil (for frying)
- 0.5 cup cheese (optional, such as Cheddar or Mozzarella)
For the Creamy Dill Sauce
- â…“ cup light sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill, chopped
- Pinch of salt and pepper, to taste
Instructions
- Prepare the Vegetables: Shred the cabbage finely and chop the green onions. Combine them in a large bowl. Cut any long cabbage shreds into smaller pieces to ensure even cooking.
- Mix the Egg Mixture: In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper until well blended. Pour this mixture over the shredded cabbage and green onions, stirring thoroughly to combine.
- Add Dry Ingredients: Sprinkle the gluten-free flour or regular flour and baking powder (if using) over the cabbage mixture. Toss gently to create a cohesive filling that will hold together when cooked.
- Heat the Skillet: Place a large skillet over medium heat and add 2 tablespoons of olive oil. Once hot, pour in the cabbage mixture, spreading it evenly and patting it down gently to form a flat pie surface.
- Cook the Bottom Side: Reduce the heat to low-medium, cover the skillet, and cook for about 15 minutes. Cook until the bottom is golden brown and the edges begin to set firmly.
- Flip the Pie: Carefully slide a spatula under the pie to flip it onto the other side. Add another tablespoon of olive oil to the pan before flipping if needed to prevent sticking.
- Cook the Other Side: Sauté the uncooked side uncovered for another 10 to 15 minutes, until it becomes golden brown and cooked through. If using cheese, sprinkle it over the top during the last few minutes to allow it to melt.
- Prepare the Sauce and Serve: In a small bowl, mix the light sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper to make the creamy dill sauce. Garnish the finished pie with chopped green onions or fresh dill and serve warm alongside the sauce.
Notes
- Using gluten-free flour makes this dish suitable for those with gluten intolerance; regular flour works well too.
- The baking powder is optional but helps to lighten the texture of the pie.
- Adjust seasoning to taste, especially if adding cheese which can add saltiness.
- Flip the pie gently to prevent it from breaking apart; a wide spatula works best.
- The creamy dill sauce adds a fresh contrast and can be customized with lemon juice or garlic for extra flavor.
- For a crispier crust, consider using a non-stick skillet and sufficient oil for frying.
