Mediterranean Crispy Cabbage Pie with Dill Cream Sauce

Time: 1 hour
Serves: 4–6

This Mediterranean Crispy Cabbage Pie is a savory and comforting dish wrapped in flaky puff pastry. The filling combines tender sautéed cabbage, onion, and garlic with creamy sour cream, eggs, and cheese for a rich yet balanced flavor. The golden crust gives it a satisfying crunch, while the cool, herby dill cream sauce adds a refreshing contrast. It’s an easy, elegant dish that works for lunch, dinner, or even brunch.

Ingredients

For the Pie:

1 small green cabbage, finely shredded

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

3 large eggs

½ cup sour cream

½ cup grated cheddar cheese

¼ cup breadcrumbs

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika

½ teaspoon dried dill

1 sheet puff pastry (store-bought or homemade)

For the Dill Cream Sauce:

½ cup sour cream

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper to taste

Instructions

Cook the vegetables:
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3–4 minutes, until softened. Add the minced garlic and cook for another 30 seconds. Stir in the shredded cabbage and sauté for 8–10 minutes, or until the cabbage softens and starts to caramelize slightly. Season with salt, pepper, paprika, and dried dill. Remove from heat and let cool slightly.

Make the filling:
In a large bowl, whisk together the eggs, sour cream, grated cheddar cheese, and breadcrumbs. Add the cooked cabbage mixture and stir until evenly combined.

Assemble the pie:
Preheat the oven to 375°F (190°C). Line a 9-inch pie dish or baking pan with parchment paper. Roll out the puff pastry and gently press it into the dish, letting the edges hang slightly over the sides. Pour the cabbage filling into the pastry shell and spread it evenly. Fold the edges inward over the filling.

Bake:
Brush the edges of the puff pastry with olive oil or an egg wash for a golden finish. Bake for 30–35 minutes, or until the crust is crisp and the top is golden brown.

Make the Dill Cream Sauce:
In a small bowl, combine sour cream, mayonnaise, lemon juice, fresh dill, and a pinch of salt and pepper. Mix well until smooth. Adjust seasoning to taste and refrigerate until ready to serve.

Serve:
Let the pie cool for about 10 minutes before slicing. Serve warm with generous spoonfuls of the dill cream sauce on top or on the side.

Tips & Variations

Cabbage Preparation:
For the best texture, make sure the cabbage is finely shredded. This helps it cook evenly and blend smoothly into the creamy filling. You can use a sharp knife, mandoline, or food processor for uniform results.

Sauté for Flavor:
Take your time when cooking the cabbage and onion mixture. Letting them caramelize lightly adds depth and sweetness to the filling, balancing the richness of the sour cream and cheese.

Drain Excess Moisture:
If your cabbage releases a lot of liquid while cooking, drain it before mixing with the egg mixture. Too much moisture can make the pie soggy and prevent the puff pastry from crisping properly.

Puff Pastry Tips:
Keep the puff pastry chilled until you’re ready to use it. If it gets too soft, pop it back in the fridge for 10–15 minutes. Cold pastry puffs better and creates those light, flaky layers.

Cheese Choices:
Cheddar adds a nice sharpness, but you can switch it up:

Feta: for a tangy Mediterranean flavor.

Mozzarella: for extra melt and mild creaminess.

Gruyère or Gouda: for a richer, nuttier taste.

Add Extra Veggies:
You can mix in grated carrots, leeks, or spinach for more color and nutrition. Just make sure to sauté or squeeze out excess water before adding to the filling.

Herbs & Spices:
Dried dill gives a subtle flavor, but fresh dill can be used for a stronger aroma. You can also add parsley, thyme, or a pinch of nutmeg for a different twist.

For a Lighter Version:
Replace sour cream with Greek yogurt in both the pie and the dill sauce. Use reduced-fat cheese if you prefer, and skip the puff pastry to make it a crustless bake.

Serving Suggestions:
Serve the pie warm or at room temperature with a side of roasted potatoes, cucumber-tomato salad, or a light soup. It also pairs well with tzatziki instead of dill cream sauce.

Make-Ahead Option:
Assemble the pie up to a day ahead and refrigerate it, covered. Bake just before serving for a crisp crust. You can also bake, cool, and reheat slices in the oven for a few minutes to revive the flakiness.

Storage:
Leftovers keep well for up to 3 days in the fridge. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain the texture—avoid microwaving, as it softens the pastry.

Freezing Tip:
Bake the pie first, let it cool completely, then freeze individual slices in airtight containers. Reheat straight from frozen in the oven at 375°F (190°C) for 15–20 minutes.

Q&A

Q: Can I use red cabbage instead of green cabbage?
A: Yes, you can. Red cabbage will give the pie a slightly different color and a mildly sweeter flavor. Just note that it might tint the filling a bit pinkish when cooked.

Q: How do I keep the puff pastry from getting soggy?
A: Make sure your cabbage mixture has cooled and is not watery before adding it to the pastry. You can also sprinkle a thin layer of breadcrumbs or grated cheese on the base before adding the filling to absorb excess moisture.

Q: Can I make this pie without eggs?
A: The eggs help bind the filling, but you can substitute them with 2 tablespoons of cornstarch mixed with ¼ cup milk or use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

Q: Can I serve this cold?
A: It tastes best warm or at room temperature, but it can also be enjoyed cold as part of a picnic or light lunch.

Q: What can I use instead of puff pastry?
A: You can use filo dough (layered with olive oil) for a lighter, crispier crust, or shortcrust pastry for a more traditional pie texture. For a low-carb version, skip the crust entirely and bake the filling in a greased dish.

Q: Can I make the dill cream sauce ahead of time?
A: Absolutely. You can prepare it up to 2 days in advance and store it in the fridge. The flavor actually improves as it sits and the dill infuses.

Nutrition

(per serving, based on 6 servings)

Calories: ~320

Protein: 10g

Fat: 22g

Carbohydrates: 22g

Fiber: 3g

Sugar: 4g

Sodium: ~420mg

(Values may vary slightly depending on the exact ingredients and brands used.)

Conclusion

This Mediterranean Crispy Cabbage Pie with Dill Cream Sauce is proof that simple, humble ingredients can make a dish that feels comforting and refined at the same time. The creamy cabbage filling, encased in buttery puff pastry, offers satisfying crunch and flavor in every bite. The tangy dill sauce brings it all together with freshness and balance. Whether served as a light dinner, a side dish, or a make-ahead brunch option, it’s a recipe that delivers both texture and taste in perfect harmony.