Okay, imagine this: golden, crispy edges with a soft, tender center full of cabbage that’s been cooked just right. This Crispy Cabbage Pie isn’t just any vegetable dish—it’s like a warm hug on a plate, topped off with a cool, tangy dill cream sauce that makes everything sing. I remember the first time I made it, the smell of caramelized cabbage and buttery crust made my kitchen feel instantly cozy, like a secret little comfort spot. Plus, it’s surprisingly easy to whip up, even if you’re new to pies that aren’t sweet. Trust me, once you get that first crunchy bite followed by creamy dill goodness, you’ll want to make this all year round.
Quick Facts
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Main Dish:
1 medium head of green cabbage (about 2 lbs), thinly sliced
Start by heating olive oil over medium heat in a large skillet. Toss in the chopped onion and sauté until translucent and fragrant, about 5 minutes. Then add the minced garlic and cook for another minute—watch closely so it doesn’t burn!
Step 2:
Add the thinly sliced cabbage to the pan along with the salt, pepper, and smoked paprika. Stir frequently, cooking until the cabbage softens and starts to caramelize—usually around 15 minutes. This slow caramelization is key for flavor and texture.
Step 3:
While the cabbage cools a bit, whisk together the eggs and heavy cream in a large bowl. Then fold in the shredded cheddar and mozzarella cheese. Once the cabbage is warm but not hot, mix it into the cheese mixture gently but thoroughly.
Step 4:
Preheat your oven to 375°F. Roll out your pie crust into a 9-inch pie dish, crimping the edges if you like. Pour in the cabbage and cheese mixture, spreading it evenly.
Step 5:
Bake for 35–40 minutes, or until the pie is set in the center and the top is beautifully golden and crispy. If the edges brown too quickly, cover them with foil halfway through baking to avoid burning.
Step 6:
While the pie cools briefly, mix together the sour cream, mayonnaise, dill, lemon juice, and a pinch of salt and pepper to create the refreshing dill cream sauce. Serve a dollop on each slice or drizzle freely for that cool contrast to the warm pie.
Variations & Tips
Swap cheddar and mozzarella for feta and parmesan for a tangier twist.
For a gluten-free version, use a gluten-free pie crust or make this as a crustless casserole.
Add cooked bacon or pancetta for an extra savory punch.
If you prefer a lighter sauce, replace sour cream with Greek yogurt.
To avoid sogginess, ensure cabbage is well cooked and drained if it releases water.
Experiment with herbs like tarragon or chives instead of dill for a different fresh flavor.
How I Like to Serve It
This crispy cabbage pie pairs wonderfully with a crisp green salad or roasted root vegetables for a simple weeknight dinner. I also love serving it alongside a bowl of warm tomato soup in chilly weather—makes the meal feel extra cozy and satisfying. For gatherings, slice it up as part of a brunch spread with fresh fruit and homemade bread.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or a toaster oven to maintain crispiness.
You can make the dill cream sauce up to a day ahead—just give it a quick stir before serving.
Closing: This pie strikes the perfect balance of crispy, creamy, and fresh every time—and that’s why it’s become a beloved staple in my kitchen.
