Showcasing my Ukrainian roots with a good-old cabbage pie recipe with sour cream dill sauce. Made in a skillet, this casserole-like dish is budget-friendly, healthy and easy to make and can be served as a main or a side dish. Gluten-free, vegetarian, low-carb friendly.

What Is A Cabbage Pie?

A cabbage pie is an Eastern European recipe made with shredded cabbage, eggs and flour (often other fillings can be used), which are tossed and pressed into a pancake-like shape in a skillet and cooked on both sides until golden brown. It’s similar to a cabbage casserole.

It has a great texture: softened cabbage on the inside and crispy crust on the outside. The flavour is very nice yet mild and you can give it more punch with herbs, spices, cheese, capers, olives or sun-dried tomatoes. It reminds me of a Spanish tortilla.

There are some cabbage pie recipes that use a pastry on the outside but this one is the very easy skillet or frying pan version, which is also much healthier.

I love serving it with regular sour cream or Greek yoghurt or you can make my creamy dill sauce. This can also be a dairy-free, mayonnaise-based aioli.

If you have leftover cabbage and need the inspiration to use it, make sure to try this delicious cabbage pie!

Cabbage Pie Ingredients

This recipe for cabbage pie is very simple and budget-friendly. You might have most of the ingredients on hand already:

• Cabbage – regular, white/green cabbage is traditionally used in this recipe. You will need about half a kilo (1 pound), which is usually half of a medium cabbage head.
• Eggs – help to bind the shredded cabbage filling. I haven’t tried making an egg-free version.
• Flour – I use store-bought gluten-free flour (1:1 ratio to regular flour) but you could try tapioca/cassava flour for a grain-free version. I think that if you use finely grated cheese, you could potentially get away with no flour if you want to make a keto-friendly version of his pie (although haven’t tried this yet!)
• Onions – you can use green onions or finely chopped yellow/white onion. Chopped leeks might also be nice here.
• Other bits – Dijon mustard, salt, pepper, and baking powder.
• For the sauce – fresh dill, sour cream and mayonnaise are whisked together.

How To Make Cabbage Pie

Step 1. Shred the cabbage thinly and chop the onions. With the cabbage, I recommend cutting the longer pieces in halves once shredded, so run the knife across the shredded pieces to make them a bit shorter. Makes it easier to cut the pie once it is cooked.

Step 2. Add cabbage and onions to a large bowl.

Step 3. In a separate bowl, whisk the eggs with mustard, salt and pepper. Pour over the cabbage and toss through to incorporate.

Step 4. Sprinkle with flour and baking powder and toss through to combine.

Step 5. In a large skillet/frying pan (about 9-10-inches ideally), heat about 2 tablespoons of olive oil over medium heat. Transfer the cabbage mixture into the pan and spread evenly, patting it down with a spatula. Then turn down to low-medium heat. Cover the pan with a lid or some foil and cook for about 15 minutes, until you get a golden-brown crust on the bottom.

Step 6. Use a spatula to make sure the cabbage pancake (pie) is loose enough to remove from the pan.  Put a large plate or a chopping board over the pan and flip it upside down. Add another tablespoon or two of oil into the pan and swirl it around.

Try This Next Very Incredible Basil Sauce Recipe

Then slide the cabbage pie back into the pan uncooked side down. Cook for 10-15 minutes uncovered to form a golden crust on the other side. If using cheese, sprinkle it all over the top once you flip the pie and let it melt into the crust. 

Step 7. Let it cool slightly before serving and cutting. Garnish with chopped green onions or dill and a side of dill sauce.

Step 8. To make the dill sauce, simply combine and whisk the ingredients in a bowl. Serve a dollop of dill cream over the sliced cabbage pie. 

Serve the shrimp on a platter or a wooden board with the sauce, some of it drizzled over. Garnish with some herbs (cilantro/coriander or chopped green onions). Or, you can assemble grilled shrimp bowls.

Tips For Making Skillet Cabbage Pie

• Make sure the cabbage is shredded quite thinly. The longer strips of cabbage should be cut in halves. This will make the pie easier to cut and will ensure the cabbage is cooked through well. 
• The cabbage is cooked in a medium-large skillet or frying pan. The thickness of the pie will depend on the size of the pan. If the pan is too small, the pie will be too thick/tall and might not cook through on the inside, so go for a medium pan or skillet. 
• While you don’t need as much oil for cooking this cabbage pie as you would for a potato tortilla, you still need a little fat to prevent the pie from burning and to give it the best crispy crust. If it starts to get a little dry through cooking, drizzle a little more oil around the edges and swirl the pan around.
• You can fill the pie with all kinds of vegetables, meats, sausages, shredded chicken and mushrooms. Sometimes I add shredded carrot or sweet potato, grated cheese or feta.

Nutrition Notes

This Spanish cauliflower rice dish is high in protein and fibre, satiating yet not heavy, and balanced in most essential nutrients. In fact, I would call it nutrient-dense, especially high in B-vitamins, magnesium, zinc, iron, and antioxidant-potent vitamins C and E. It’s grain-free, gluten-free, low-carb, paleo, and Whole30 friendly.

Nutrition Macros

Per serve: 499 calories, 19.9 g total carbs, 6.1 g fibre (13.8 g net carbs), 38.4 g protein, 28.7 g fat.

More Cabbage Recipes

Full Recipe For Cabbage Pie

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

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Description

Looking to add more vegetables to your diet? Try this easy skillet cabbage pie served with creamy dill sauce. This Ukrainian and Eastern European gluten-free, vegetarian and healthy recipe can be served as a main, side dish or enjoyed as a snack.

• Shred the cabbage thinly and chop the onions. Add to a large bowl.
• With the cabbage, I recommend cutting the longer pieces in halves once shredded, so run the knife across the shredded pieces so they are a bit shorter. Makes it easier to cut the pie later. 
• In a separate bowl, whisk the eggs with mustard, salt and pepper. Pour over the cabbage and toss through to incorporate.
• Sprinkle with flour and baking powder and toss through to combine.
• In a large skillet/frying pan (about 9-10-inches ideally), heat about 2 tablespoons of olive oil over medium heat. Transfer the cabbage mixture into the pan and spread evenly, patting it down with a spatula. Turn the heat to low-medium. Cover the pan with a lid or some foil and cook for about 15 minutes, until you get a golden-brown crust on the bottom.
• Use a spatula to make sure the cabbage pancake (pie) is loose enough to remove from the pan. 
• Put a large plate or a chopping board over the pan and flip it upside down. Add another tablespoon of oil into the pan and swirl it around. Then slide the cabbage pie back into the pan uncooked side down. Cook for 10-15 minutes uncovered to form a golden crust on the other side. If using cheese, sprinkle it all over the top once you flip the pie and let it melt into the crust. 
• Let it cool slightly before serving and cutting. Garnish with chopped green onions or dill and a side of dill sauce.
• To make the dill sauce, simply combine and whisk the ingredients in a bowl. Serve a dollop of dill cream over the sliced cabbage pie. 

Nutrition

• Serving Size: 1 slice with 1 tablespoon sauce
• Calories: 194
• Sugar: 2.3 g
• Sodium: 465.8 mg
• Fat: 12.2 g
• Carbohydrates: 17 g
• Fiber: 2.1 g
• Protein: 4.7 g
• Cholesterol: 85.2 mg

Keywords: Cabbage Recipes, Cabbage Casserole, Skillet Recipes, Cabbage Pie Recipe, Vegetable Recipes

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Very Incredible Basil Sauce Recipe

Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!

This creamy basil sauce is going on EV-ER-Y-THING in my life: sandwiches, eggs, grilled chicken and veggies, dipped with chips?! It’s so good, packed with green goodness, it’s beautifully summery, and I’m doing the most with it.

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In This Post:

The main thing:

Other stuff:

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How To Make This Basil Sauce

Step 1: Get All Your Ingredients Ready

You can use a blender, food processor, or a mini-chopper-type gadget. I love this mini-chopper (affiliate link). It’s not meant for sauces necessarily, but I use it all the time because it’s super compact.

Step 2: Blend Your Basil Sauce

That’s it! Just blend, taste, and adjust!

This sauce can be a bit chunky / textured, so keep it going until it has the consistency you want. I prefer something right before completely pureed – where it has just barely noticeable flecks of herbs, but it’s mostly smooth and creamy.

Step 3: Put It On All Your Yummy Things

Like so. (Here’s that recipe.)

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Lindsay’s Notes

Ooh baby. Basil, chives, garlic, and a tiny hit of oregano all in a creamy, salty, bright green sauce – I love this so much.

The first time I made this, my toddler (who mostly just eats crackers) found a spatula and just sat at the counter licking the remnants of the sauce out of the blender with me. And I hear that from a lot of people – many kids seem to be very into this for unknown reasons. Sometimes it just hits right, ya know? A+ for that experience.

My favorite thing about this sauce, besides that it tastes like heaven, is that makes healthy-ish eating something I really, actually look forward to.

Baked salmon goes up about 100 notches in my book when smothered in this creamy green sauce. Same goes for shrimp, chicken, and a big fresh salad or lots of roasted veggies.

This will not be the last we see of this sauce, which is why I decided to give it its own post on POY. Welcome home, little basil sauce.

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Things You Could Put It On

The possibilities! They are endless.

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Popular Recipe Mexican Salad With Black Beans, Corn & Avocado

Description

Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!

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1. Place all your sauce ingredients in a blender or food processor. (I use this mini chopper for the vast majority of my sauces because it’s nice and compact!)
2. Blend until you get your desired consistency – I usually go for an almost-completely-smooth texture that is flecked with small bits of herbs.

Notes

Taste and adjust! More lemon juice will wake it up, Parmesan adds more umami and saltiness, and if it gets too salty for you, add a bit more mayo to dilute the pungency a bit!

Keywords: basil sauce, basil dressing

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Frequently Asked Questions For Basil Sauce

What can I use instead of mayo?

I’ve seen some people on Instagram say they used Greek yogurt and liked it. I haven’t made it this way and I know I wouldn’t like it with Greek yogurt because it’s so tangy and has a different flavor. BUT, if you’re okay with it being a bit different than the original, I think Greek yogurt could work!

I have an egg allergy – what can I use?

Vegan mayo has no eggs and tastes great! That’s what I’d use!

How long does the basil sauce last?

I usually keep it in the fridge for 3-5 days.

Can you make this vegetarian / vegan?

Yes! Use vegan mayo and vegan Parmesan! If you can’t find vegan Parmesan, just throw in a bit of extra salt to compensate for the change in flavor. And if you don’t want to use vegan mayo, try using an avocado like we did in this avocado mojo sauce.

Can you freeze this basil sauce?

I would not recommend freezing this.

More Of My Favorite Sauce Recipes

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