Savory Cabbage Pie (Print Version)

Golden-crusted savory pie made with shredded cabbage and green onions, served with a creamy dill sauce.

# Ingredients:

→ Cabbage Pie Base

01 - ½ medium cabbage, finely shredded (core removed, about 400-500g)
02 - 3 green onions, chopped (both green and white parts)
03 - 3 large eggs
04 - 1 tablespoon Dijon mustard
05 - 1 teaspoon salt
06 - ½ teaspoon pepper
07 - ⅔ cup gluten-free or regular flour
08 - 1 teaspoon baking powder
09 - 3-4 tablespoons olive oil for cooking
10 - ½ cup grated cheese (Cheddar, Mozzarella, etc.) - optional

→ Dill Sauce

11 - ⅓ cup light sour cream
12 - 2 tablespoons mayonnaise
13 - 2 tablespoons fresh dill, chopped
14 - Pinch of salt and pepper

# Instructions:

01 - Shred the cabbage thinly, then cut the longer shredded pieces in half for easier serving later. Chop the green onions. Combine both in a large bowl.
02 - In a separate bowl, whisk the eggs with Dijon mustard, salt, and pepper. Pour this mixture over the cabbage and toss thoroughly to incorporate.
03 - Sprinkle the flour and baking powder over the cabbage mixture and toss to combine evenly.
04 - Heat 2 tablespoons of olive oil in a 9-10 inch skillet over medium heat. Transfer the cabbage mixture into the pan, spread evenly, and press down with a spatula. Reduce heat to low-medium, cover with a lid or foil, and cook for 15 minutes until the bottom develops a golden-brown crust.
05 - Ensure the cabbage pie moves freely in the pan. Place a large plate or cutting board over the pan and flip it upside down. Add another tablespoon of oil to the pan, then slide the pie back in with the uncooked side down.
06 - Cook uncovered for 10-15 minutes to form a golden crust on the second side. If using cheese, sprinkle it over the top after flipping to allow it to melt into the crust.
07 - While the pie cooks, combine sour cream, mayonnaise, chopped dill, salt, and pepper in a small bowl and whisk until smooth.
08 - Allow the pie to cool slightly before cutting. Garnish with additional chopped green onions or dill and serve with a dollop of dill sauce on top.

# Notes:

01 - Cutting the shredded cabbage pieces in half makes the pie easier to serve and eat.
02 - This dish can be served warm or at room temperature for a versatile meal option.

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