Introduction

This cabbage pie is a delightful savory dish featuring finely shredded cabbage cooked into a golden, crispy pancake. It’s a simple, gluten-free-friendly recipe that’s perfect for a light meal or a tasty snack, with a creamy dill sauce to complement the flavors.

Cabbage Pie with Green Onions and Dill Recipe - Recipe Image

Ingredients

½ medium cabbage, shredded finely (core out, about 400-500 g or 1 lb.)
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.)
⅓ cup light sour cream
2 tablespoons mayonnaise
2 tablespoons chopped dill
A pinch of salt & pepper (for the dill sauce)

Instructions

Step 1: Shred the cabbage thinly and chop the green onions. Add both to a large mixing bowl. For easier cutting later, cut any longer shredded cabbage pieces in half.
Step 2: In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper. Pour this mixture over the cabbage and onions, then toss thoroughly to combine.
Step 3: Sprinkle the flour and baking powder over the cabbage mixture and toss again to incorporate evenly.
Step 4: Heat about 2 tablespoons of olive oil in a large skillet (9-10 inches) over medium heat. Transfer the cabbage mixture into the pan, spread it evenly, and pat down gently with a spatula. Reduce the heat to low-medium, cover with a lid or foil, and cook for approximately 15 minutes until the bottom forms a golden-brown crust.
Step 5: Use a spatula to loosen the cabbage pie from the pan. Place a large plate or chopping board over the skillet, flip it carefully so the cooked side is up, and then add another tablespoon of oil to the pan.
Step 6: Slide the cabbage pie back into the pan with the uncooked side down. Cook uncovered for 10-15 minutes until this side also turns golden brown. If using cheese, sprinkle it generously on top once flipped and allow it to melt into the crust.
Step 7: Let the pie cool slightly before cutting. Garnish with extra chopped green onions or dill.
Step 8: To prepare the dill sauce, whisk together the sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper in a small bowl. Serve a dollop alongside or over the pie.

Tips & Variations

For a richer flavor, add grated cheese inside the mixture or on top when flipping the pie.
Try using fresh herbs like parsley or chives in place of dill for a different herbal note.
If you prefer a crispier texture, cook the pie a little longer on each side, adjusting the heat as needed to avoid burning.
Use rice flour or chickpea flour as gluten-free alternatives if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to help retain the crispy crust or microwave briefly. The dill sauce is best served fresh but can be kept in the fridge for a day or two.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cabbage pie vegan?

To make it vegan, replace the eggs with a flax or chia egg substitute and use a dairy-free sour cream and vegan mayonnaise in the sauce. Cheese can be omitted or replaced with vegan cheese if desired.

Is this recipe gluten-free?

Yes, you can make it gluten-free by using gluten-free flour instead of regular flour. Just be sure that your baking powder is also gluten-free.

Cabbage Pie with Green Onions and Dill Recipe

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5 from 91 reviews

This gluten-free cabbage pie is a savory and wholesome dish featuring finely shredded cabbage and green onions bound together with eggs and Dijon mustard, then pan-fried to create crispy golden crusts. With an optional cheesy twist and a refreshing dill cream sauce on the side, this cabbage pie offers a deliciously light yet satisfying meal perfect for any time of day.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Frying
Cuisine: European
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

½ medium cabbage, finely shredded (about 400–500 g or 1 lb, core removed)
3 green onions, chopped (both 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.)

Dill Sauce

⅓ cup light sour cream
2 tablespoons mayonnaise
2 tablespoons chopped dill
A pinch of salt & pepper

Instructions

Prepare the Cabbage and Onions: Shred the cabbage very thinly and finely chop the green onions, including both greens and white parts. For easier slicing later, cut the longer cabbage shreds in halves by running a knife across them.
Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper until smooth and combined.
Combine Cabbage with Wet Mixture: Pour the egg mixture over the shredded cabbage and onions, tossing thoroughly to evenly coat the vegetables.
Add Dry Ingredients: Sprinkle the gluten-free flour and baking powder over the cabbage mixture, then toss again until the flour is fully incorporated.
Cook the First Side: Heat about 2 tablespoons of olive oil in a large skillet or frying pan (9-10 inches) over medium heat. Transfer the cabbage mixture into the pan, spreading it evenly and patting it down gently with a spatula. Reduce the heat to low-medium, cover the pan with a lid or foil, and cook for about 15 minutes, allowing a golden-brown crust to form on the bottom.
Check and Flip the Pie: Use a spatula to ensure the cabbage pie has loosened from the pan. Place a large plate or chopping board on top of the skillet and carefully invert the pan to flip the pie onto the plate.
Cook the Other Side: Add another tablespoon of olive oil to the pan and swirl to coat. Slide the uncooked side of the pie back into the pan. If using cheese, sprinkle it evenly over the top now. Cook uncovered on low-medium heat for 10-15 minutes until a golden crust forms and the cheese melts.
Cool and Serve: Let the cabbage pie cool slightly before slicing. Garnish with chopped green onions or dill.
Make the Dill Sauce: In a bowl, whisk together light sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper until smooth. Serve a dollop alongside the warm cabbage pie.

Notes

Cutting the cabbage shreds shorter helps make slicing and serving the pie easier.
Using a non-stick skillet ensures the pie doesn’t stick and flips easily.
Adjust the salt and pepper levels to your taste preference.
Cheese is optional but adds a deliciously creamy texture and flavor.
The dill sauce can be prepared in advance and refrigerated for up to 2 days.
This recipe is naturally gluten-free if gluten-free flour is used.
Serve the pie warm or at room temperature for best taste.

Keywords: cabbage pie, gluten-free pie, vegetable pie, savory pie, pan-fried cabbage, easy cabbage recipe, healthy gluten-free meal