Okay, so you know how sometimes you just crave something warm, comforting, but also kinda…unexpected? That’s exactly how I feel about savory pies! Forget the sweet stuff for a minute, because this **Crispy Cabbage Pie with Dill Cream Sauce** is going to blow your mind. It’s got this fantastic texture thing going on – tender, slightly crispy cabbage tucked inside flaky pastry, all swimming in a bright, tangy dill cream sauce. It's seriously good.
I stumbled upon a version of this years ago at a little European bakery, and I was instantly hooked. But I just *knew* I could make it even better at home. It took a few tries, playing with how to get the cabbage just right (not mushy, obviously!) and perfecting that creamy sauce, but trust me, this recipe is the one. It’s become a total favorite in my house, perfect for a cozy dinner or even a fancy brunch. You’re going to love making this **Crispy Cabbage Pie with Dill Cream Sauce**, I promise!
Why You’ll Love This Crispy Cabbage Pie with Dill Cream Sauce
Okay, so why should *this* **Crispy Cabbage Pie with Dill Cream Sauce** find its way into your kitchen? Let me tell you! It’s more than just a recipe; it’s a whole vibe. Here’s the lowdown on why I think you’ll totally fall for it:
- First off, the flavor combo is just *chef’s kiss*. The slightly sweet, savory cabbage with that bright, zesty dill sauce? It’s magic.
- Then there’s the texture! You get that nice chew from the cabbage and that glorious flaky puff pastry crunch. So satisfying!
- It’s a fantastic vegetarian option that feels substantial and special, not like an afterthought.
- Honestly, it’s pretty straightforward to put together. You don’t need any fancy skills here.
- And finally, it’s just pure comfort in a slice. Warm, hearty, and totally delicious. This **Crispy Cabbage Pie with Dill Cream Sauce** is a winner!
Ingredients for Crispy Cabbage Pie with Dill Cream Sauce
Alright, let’s talk ingredients! Nothing too wild or hard to find here, thank goodness. These are the building blocks for our amazing **Crispy Cabbage Pie with Dill Cream Sauce**. You’ll need:
- A good-sized head of cabbage. We’re going to slice this up nice and thin.
- A couple of tablespoons of olive oil for getting things started in the pan.
- One onion, chopped. Just a regular yellow onion is perfect.
- A couple of cloves of garlic, minced. Fresh is always best!
- A teaspoon of caraway seeds. These are key for that classic cabbage flavor – don’t skip ’em!
- Salt and pepper, of course, to make everything taste amazing.
- One cup of sour cream for our creamy sauce. Full fat is my go-to for richness.
- About a quarter cup of fresh dill, chopped. Lots of lovely green freshness!
- A tablespoon of lemon juice to brighten up that dill sauce.
- One sheet of puff pastry, thawed. Easy peasy!
- And finally, one egg, beaten, for brushing on the pastry to get that beautiful golden crust.
See? Simple stuff, but when it comes together in this **Crispy Cabbage Pie with Dill Cream Sauce**, it’s pure magic!
Equipment Needed for Crispy Cabbage Pie with Dill Cream Sauce
Okay, before we dive into the fun part (making the pie!), let’s just quickly gather up the gear you’ll need. Don’t worry, it’s nothing fancy, just your basic kitchen stuff. To make this delightful **Crispy Cabbage Pie with Dill Cream Sauce**, you’ll want:
- A good, large skillet for cooking down all that glorious cabbage.
- A pie dish – any standard size will do, usually around 9 or 10 inches.
- And a small bowl for whipping up that super simple dill cream sauce.
That’s it! See? Told you it was easy. Now, let’s get cooking this amazing **Crispy Cabbage Pie with Dill Cream Sauce**!
How to Make Crispy Cabbage Pie with Dill Cream Sauce
Alright, deep breath! Making this **Crispy Cabbage Pie with Dill Cream Sauce** is really satisfying. It’s all about building those layers of flavor and texture. Follow these steps, and you’ll have a beautiful, delicious pie ready to go. Don’t be intimidated by the cabbage – cooking it down is key!
Preparing the Crispy Cabbage Filling
First things first, let’s get that gorgeous cabbage filling going. This is where the magic starts! Grab your largest skillet and pop it over medium heat. Pour in your olive oil and let it get nice and warm. Toss in your chopped onion and let it cook until it’s softened and maybe a little translucent, about 5 minutes. Don’t rush this part; it brings out the sweetness of the onion.
Next, add your minced garlic and those lovely caraway seeds. Oh, the smell! Cook for just one more minute. Garlic can burn quickly, so keep an eye on it. Now for the star: add your thinly sliced cabbage. It’s going to look like a mountain, but trust the process! Cook it down, stirring occasionally, for about 15-20 minutes. You want it to wilt and get slightly browned – that’s where the “crispy” part of the **Crispy Cabbage Pie with Dill Cream Sauce** comes from. Season generously with salt and pepper as it cooks. Taste it and adjust if needed!
Making the Dill Cream Sauce
While your cabbage is doing its thing, let’s whip up the dreamy dill cream sauce. This is SO easy. Grab a small bowl and spoon in your sour cream. Add the chopped fresh dill and the squeeze of lemon juice. Give it all a good stir until it’s combined and looks smooth and creamy. Season this with a little salt and pepper too. Taste it – does it need a touch more lemon? A little more dill? Make it yours! This sauce is the perfect tangy counterpoint to the rich cabbage in our **Crispy Cabbage Pie with Dill Cream Sauce**.
Assembling and Baking the Crispy Cabbage Pie
Okay, cabbage is cooked, sauce is ready, oven is preheated to 375°F (190°C). Time to assemble! Grab your pie dish and carefully line it with your thawed puff pastry sheet. Gently press it into the dish and trim off any big excess pieces hanging over the edge. Now, spread about half of your cooked cabbage mixture evenly over the bottom of the pastry.
Spoon that beautiful dill cream sauce right over the cabbage layer. Get it all in there! Then, top it with the remaining cabbage mixture. Now, take the edges of your puff pastry and gently fold them over the filling, creating a rustic border. It doesn’t have to be perfect – that’s part of the charm! Grab your beaten egg and brush it all over the exposed puff pastry. This gives it that gorgeous golden color and lovely crispness.
Pop the pie dish into your preheated oven and bake for 30-35 minutes. You’re looking for that pastry to be golden brown and puffed up, and the filling should be heated through. Once it looks perfect, take it out and let it stand for about 10 minutes before you slice into it. This resting time is important – it lets everything settle and makes it easier to cut. And there you have it, your beautiful **Crispy Cabbage Pie with Dill Cream Sauce**, ready to devour!
Tips for Perfect Crispy Cabbage Pie
Want to make your **Crispy Cabbage Pie with Dill Cream Sauce** absolutely sing? Here are a few little insider tips I’ve picked up along the way. These might seem small, but they really do make a difference!
- When you’re cooking the cabbage, seriously resist the urge to cram too much into the skillet at once. Cook it in batches if you need to. Overcrowding just steams the cabbage instead of letting it get that lovely crispy edge we’re after.
- Make sure your puff pastry is properly thawed but still cold when you work with it. If it’s too warm, it gets sticky and hard to handle. If it’s frozen solid, well, you know!
- That resting time after baking? Don’t skip it! Letting the **Crispy Cabbage Pie with Dill Cream Sauce** sit for 10 minutes lets the filling firm up slightly, making it much easier and neater to slice. Plus, it gives you a few minutes to admire your handiwork!
Follow these, and your **Crispy Cabbage Pie with Dill Cream Sauce** will be a total triumph!
Variations and Serving Suggestions
Okay, so this cabbage pie is awesome as is, but feel free to play around a little! If you want to add some extra veggies, go for it! Sautéed mushrooms or shredded carrots would be delicious stirred in with the cabbage. Feeling a little heat? A pinch of red pepper flakes in the cabbage mixture gives it a nice little kick. It’s your kitchen, have fun!
As for serving, this pie is super versatile. It’s hearty enough to be a main dish all on its own. I love serving it with a simple green salad dressed with a light vinaigrette – the freshness is a perfect contrast. It’s also fantastic alongside a bowl of warm soup, especially on a chilly day. Or hey, just eat it standing by the counter with a fork. No judgment here!
Frequently Asked Questions About Crispy Cabbage Pie with Dill Cream Sauce
Got questions about making this delicious **Crispy Cabbage Pie with Dill Cream Sauce**? Don’t worry, I’ve probably asked them myself at some point! Here are a few common ones:
Q: Can I use a different kind of pastry?
A: Absolutely! While puff pastry gives you that amazing flakiness, you could totally use a store-bought pie crust for a different texture. Just make sure it’s suitable for a savory pie.
Q: Can I make this pie ahead of time?
A: You can prep the filling and the sauce ahead of time and keep them separate in the fridge. Then, assemble and bake the **Crispy Cabbage Pie with Dill Cream Sauce** just before you want to serve it for the best results. Assembled but unbaked pie also works, just add a few extra minutes to the baking time.
Q: How do I store leftovers?
A: If you happen to have any leftovers (a rare occurrence in my house!), let the pie cool completely, then cover it tightly with plastic wrap or foil. Store it in the refrigerator for up to 3-4 days. Reheat slices gently in the oven or microwave.
Estimated Nutritional Information
Just a heads-up, folks! The following is a rough estimate of the nutritional values for one serving of this **Crispy Cabbage Pie with Dill Cream Sauce**. These numbers can totally change depending on the specific brands you use for your ingredients (like the puff pastry or sour cream) and how exactly you measure things. Think of it as a general idea, not set-in-stone facts!
Share Your Experience
Okay, so you’ve made the pie! How did it go? I absolutely *love* hearing from you guys. Did you make any fun tweaks? Did your family devour it? Leave a comment below and tell me all about it! You can also rate the recipe while you’re there. And please, please, please share photos of your beautiful creations on Instagram or Facebook! Tag me so I can see them!
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Fear This Crispy Cabbage Pie with Dill Cream
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A savory pie featuring layers of crispy cabbage and a creamy dill sauce.
Ingredients
- 1 large head cabbage, thinly sliced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 1 cup sour cream
- 1/4 cup fresh dill, chopped
- 1 tablespoon lemon juice
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and caraway seeds and cook for 1 minute more.
- Add sliced cabbage to the skillet. Cook, stirring occasionally, until cabbage is wilted and slightly browned, about 15-20 minutes. Season with salt and pepper.
- In a small bowl, combine sour cream, dill, and lemon juice. Season with salt and pepper.
- Line a pie dish with the puff pastry. Trim excess pastry.
- Spread half of the cabbage mixture over the bottom of the pastry.
- Spread the dill cream sauce over the cabbage.
- Top with the remaining cabbage mixture.
- Fold edges of pastry over the filling. Brush with beaten egg.
- Bake for 30-35 minutes, or until crust is golden brown and filling is heated through.
- Let stand for 10 minutes before serving.
Notes
- You can add other vegetables like carrots or mushrooms to the filling.
- For a spicier pie, add a pinch of red pepper flakes to the cabbage mixture.
- Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Savory Pie
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1/6 of pie
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: cabbage pie, dill sauce, vegetarian pie, savory pie