Rustic Cabbage Pie (Print Version)
# Ingredients:
→ Base for Cabbage Pie
01 -
3 large eggs
02 -
3 green onions, sliced thinly (use both white and green ends)
03 -
½ medium cabbage (core removed and shredded finely, about 400-500g)
04 -
1 teaspoon baking powder
05 -
1 tablespoon Dijon mustard
06 -
½ teaspoon black pepper
07 -
1 teaspoon salt
08 -
3-4 tablespoons of olive oil for frying
09 -
⅔ cup all-purpose or gluten-free flour
10 -
½ cup shredded cheese (Cheddar, Mozzarella, or similar, optional)
→ Dill Topping Sauce
11 -
Pinch of salt and pepper
12 -
2 tablespoons chopped fresh dill
13 -
2 tablespoons mayonnaise
14 -
⅓ cup light sour cream
# Instructions:
01 -
Slice up the green onions and shred the cabbage into thin strips. If needed, shorten longer pieces of cabbage to make cutting and serving simpler. Combine the cabbage and green onions in a big bowl.
02 -
In another bowl, stir together the eggs, mustard, salt, and pepper until smooth. Pour this mix over the veggies and toss everything thoroughly so it’s well-coated.
03 -
Lightly sprinkle the baking powder and flour over the cabbage mixture, then fold everything together until it’s evenly combined.
04 -
Heat 2 tablespoons of olive oil in a skillet (9-10 inches is ideal) over medium heat. Spread the cabbage mix evenly into the pan and press it down gently. Lower the heat slightly, cover the skillet with a lid or foil, and let it cook for about 15 minutes until the bottom turns nicely golden brown.
05 -
When the pie starts sliding easily in the pan, grab a big plate or cutting board, cover the skillet, and quickly flip it upside down. Add a touch more oil to the pan and slide the pie back in, uncooked side facing down.
06 -
Finish cooking the second side for around 10-15 minutes uncovered until the bottom gets golden brown. Toss some cheese on top after flipping if you’d like it to melt into the crust while cooking.
07 -
In a small bowl, whisk together the sour cream, chopped dill, mayonnaise, salt, and pepper until smooth and creamy. Set it aside for serving.
08 -
Let the pie rest for a few minutes before slicing it. Toss on extra chopped green onions or dill for garnish. Serve warm with a hearty dollop of dill sauce on each piece.
# Notes:
01 -
Cutting the cabbage strips shorter makes slicing and serving way more manageable.
02 -
You can enjoy this dish hot or let it cool and serve at room temperature if that works better for you.