Description
A savory pie featuring layers of crispy cabbage and a creamy dill sauce.
Ingredients
Scale
- 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