Go Back
A slice of Crispy Cabbage Pie on a rustic ceramic plate showing charred crust edges and cascading white cream sauce.

Crispy Cabbage Pie with Savory Dill Cream Sauce

This Crispy Cabbage Pie features a golden-brown flaky crust, layered sauteed green cabbage, and a thick, opaque white cream sauce speckled with fresh dill. A perfect savory main for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner, Lunch
Cuisine: European
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Flaky Pastry Crust
  • 2 1/2 cups all-purpose flour 312g
  • 1 cup unsalted butter 226g, chilled and cubed
  • 1 tsp sea salt 6g
  • 6-8 tbsp ice water 90-120ml
Cabbage Filling
  • 1 medium head green cabbage Approx 900g, thinly sliced
  • 2 tbsp olive oil 30ml
  • 1 small yellow onion 150g, diced
  • 2 cloves garlic 10g, minced
Dill Cream Sauce
  • 1 cup heavy cream 240ml
  • 1/2 cup sour cream 120g
  • 1/4 cup fresh dill 10g, finely chopped

Equipment

  • 1 9-inch pie dish Ceramic or metal for best crust results
  • 1 Large Skillet For sauteing cabbage
  • 1 Pastry blender To incorporate cold butter

Instructions
 

Prepare the Dough
  1. Combine flour and salt. Cut in cold butter until pea-sized crumbs form. Add ice water until dough forms. Chill for 1 hour.
Sauté the Filling
  1. Saute onion and garlic in olive oil. Add sliced cabbage in batches and cook until tender and layered, about 10 minutes. Let cool.
Assemble and Bake
  1. Roll out dough, fill with cabbage, and top with crust. Bake at 400°F (200°C) for 35-45 minutes until golden-brown with charred edges.
Finish with Sauce
  1. Whisk cream and sour cream over low heat until thick. Stir in chopped dill. Pour over pie slices and garnish with a dill sprig.

Notes

Use very cold butter for the flakiest results.
Ensure the cabbage is completely cooled before adding to the dough to prevent sogginess.
QR Code linking back to recipe