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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.

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

  1. 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.
  2. Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper until smooth and combined.
  3. Combine Cabbage with Wet Mixture: Pour the egg mixture over the shredded cabbage and onions, tossing thoroughly to evenly coat the vegetables.
  4. Add Dry Ingredients: Sprinkle the gluten-free flour and baking powder over the cabbage mixture, then toss again until the flour is fully incorporated.
  5. 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.
  6. 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.
  7. 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.
  8. Cool and Serve: Let the cabbage pie cool slightly before slicing. Garnish with chopped green onions or dill.
  9. 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

Find it online: https://dinewithdylan.com/cabbage-pie-with-green-onions-and-dill-recipe/