Crispy Cabbage Pie with Dill Cream Sauce (Print Version)
Experience a delightful Crispy Cabbage Pie, featuring tender cabbage baked in a golden crust. Served with a refreshing, tangy dill cream sauce for a savory meal.
# Recipe Info:
Prep Time: 35 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 85 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Eastern European
Dietary: Vegetarian
# Ingredients:
→ The Golden Crust
01 -
1 lb (2 sheets) frozen puff pastry, thawed
02 -
2 tbsp unsalted butter, melted
→ Savory Cabbage Heart
03 -
2 lbs green cabbage, thinly sliced
04 -
1 large yellow onion, finely diced
05 -
2 cloves garlic, minced
06 -
1 large carrot, grated
07 -
3 tbsp unsalted butter
08 -
1 tsp caraway seeds
09 -
1/2 tsp black pepper
10 -
1 tsp salt
11 -
1/2 cup vegetable broth
12 -
1/2 cup full-fat sour cream
13 -
2 large eggs, lightly beaten
→ Bright Dill Cloud
14 -
1 cup full-fat sour cream
15 -
1/4 cup fresh dill, finely chopped
16 -
1 tbsp fresh lemon juice
17 -
1/2 tsp salt
18 -
1/4 tsp black pepper
→ Finishing Flourish
19 -
1 tbsp fresh dill, chopped, for garnish
# Instructions:
01 -
Preheat oven to 400°F. Thinly slice 2 lbs green cabbage, finely dice 1 large yellow onion, mince 2 cloves garlic, and grate 1 large carrot. Thaw 1 lb (2 sheets) frozen puff pastry according to package directions.
02 -
In a large pot or Dutch oven, melt 3 tbsp unsalted butter over medium heat. Add 1 large yellow onion and cook until softened, about 5 minutes. Stir in 2 cloves garlic, 1 large carrot, 1 tsp caraway seeds, 1/2 tsp black pepper, and 1 tsp salt. Add 2 lbs green cabbage and cook until wilted, about 10-15 minutes.
03 -
Pour in 1/2 cup vegetable broth, bring to a simmer, then cover and cook for 10 minutes until cabbage is tender. Remove from heat. Stir in 1/2 cup full-fat sour cream and 2 large eggs, lightly beaten, ensuring the mixture is well combined for your Crispy Cabbage Pie with Dill Cream Sauce.
04 -
Roll out one sheet of thawed puff pastry to fit a 9-inch pie dish. Press into the dish. Spoon the Savory Cabbage Heart filling evenly over the pastry. Roll out the second sheet of puff pastry and place it over the filling. Crimp edges to seal, then cut a few slits in the top.
05 -
Brush the top of the pie with 2 tbsp melted unsalted butter. Bake for 35-40 minutes, or until The Golden Crust is golden brown and puffed. For the best Crispy Cabbage Pie with Dill Cream Sauce, let it rest for 10 minutes before slicing.
06 -
While the pie bakes, combine 1 cup full-fat sour cream, 1/4 cup fresh dill, 1 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Mix well until smooth. This Bright Dill Cloud perfectly complements your Crispy Cabbage Pie with Dill Cream Sauce.
07 -
Slice the rested Crispy Cabbage Pie into 8 servings. Serve warm with a generous dollop of the Bright Dill Cloud sauce. Garnish with 1 tbsp fresh dill, chopped, for a Finishing Flourish.
# Notes:
01 -
For an extra golden crust, you can brush the top with an egg wash (1 egg beaten with 1 tbsp water) instead of melted butter before baking.
02 -
Leftover Crispy Cabbage Pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
03 -
If you don't have caraway seeds, a pinch of dried thyme or marjoram can offer a complementary earthy flavor to the cabbage filling.
04 -
This savory pie is hearty enough to be a main course, especially when served with a simple green salad, or it makes a fantastic side dish for roasted meats.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
large mixing bowl
04 -
whisk
05 -
cutting board
06 -
chef's knife
07 -
grater
08 -
measuring cups and spoons
09 -
pastry brush
# Nutrition Facts (Per Serving):
Calories: 535 kcal
Total Fat: 42 g
Total Carbohydrate: 39 g
Protein: 12 g