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Crispy Cabbage Pie with Dill Sauce

dill sauce recipe
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Ingredients

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  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, chilled and diced
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 2–3 tablespoons ice water, as needed
  • 1/4 teaspoon caraway seeds (optional)
  • 1 small green cabbage, shredded (about 4 cups)
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 cup sour cream
  • 2 tablespoons fresh dill, chopped
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
  2. In a large bowl, combine flour and salt. Add chilled butter and work with fingertips until mixture resembles coarse crumbs.
  3. Add beaten egg and mix gently. Add ice water one tablespoon at a time until dough comes together.
  4. Press dough evenly into the bottom and up the sides of the prepared pie dish. Prick bottom with a fork.
  5. Pre-bake crust for 10 minutes until just set but not browned.
  6. Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until translucent, 3-4 minutes.
  7. Add garlic and cook for 30 seconds until fragrant.
  8. Add shredded cabbage in batches, stirring frequently until slightly wilted, about 5 minutes.
  9. Season the cabbage mixture with salt, pepper, half the dill, caraway seeds, and red pepper flakes if using. Allow to cool slightly.
  10. Spread cabbage mixture evenly over the par-baked crust. Sprinkle with Parmesan if using.
  11. Bake for 35-40 minutes until the crust is golden and the filling is tender.
  12. Meanwhile, prepare the dill sauce by whisking together sour cream, remaining dill, garlic, lemon zest, lemon juice, salt, and pepper. Refrigerate until ready to serve.
  13. Allow pie to cool for 10-15 minutes before slicing.
  14. Serve each slice with a generous drizzle of the chilled dill sauce.

Notes

  • For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend.
  • To prevent a soggy crust, make sure to pre-bake it and properly drain the cabbage mixture.
  • The cabbage filling and dill sauce can be made up to 24 hours in advance and stored separately in the refrigerator.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: crispy cabbage pie dill sauce, cabbage pie recipe, dill sauce recipe, crispy vegetable pie, savory herb sauce

Find it online: https://www.joyliciousrecipes.com/crispy-cabbage-pie-dill-sauce-easy/