Description
Looking to add more vegetables to your diet? This easy skillet cabbage pie served with creamy dill sauce is Ukrainian/Eastern European, gluten-free, vegetarian, and healthy. Perfect as a main, side dish, or snack.
Ingredients
- ½ medium cabbage, shredded finely (core out, about 400-500 g / 1 lb.)
- 3 green onions, chopped (greens and white parts)
- 3 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup gluten-free flour or regular flour
- 1 teaspoon baking powder
- 3-4 tablespoons olive oil for cooking
- Optional: ½ cup grated cheese (Cheddar, Mozzarella, etc.)
- For dill sauce: ⅓ cup light sour cream, 2 tablespoons mayonnaise, 2 tablespoons chopped dill, pinch of salt & pepper
Instructions
- Shred the cabbage thinly and chop the onions. Place in a large bowl.
- Whisk the eggs with mustard, salt, and pepper in a separate bowl and pour over the cabbage. Toss to combine.
- Add flour and baking powder, toss through to incorporate.
- Heat 2 tablespoons olive oil in a 9–10-inch skillet over medium heat. Transfer the cabbage mixture into the skillet and spread evenly. Turn heat to low-medium and cover with a lid or foil. Cook 15 minutes until golden-brown crust forms on the bottom.
- Check that the pie is loose enough, then flip it onto a plate or board. Add another tablespoon of oil, slide the uncooked side down into the pan, and cook 10–15 minutes uncovered until golden.
- If using cheese, sprinkle on top after flipping and let it melt into the crust.
- Let cool slightly before serving. Garnish with green onions or dill and serve with dill sauce.
- To make dill sauce, whisk together sour cream, mayonnaise, dill, salt, and pepper.
Notes
- Nutritional info provided is for the pie made without cheese.
- This pie can be served as a main, side dish, or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Ukrainian/Russian