There’s something about a warm cabbage pie that wraps you up like a wool sweater on a rainy day. I still remember the steam fogging the kitchen window while my grandmother slid a bubbling pie into the oven, the room filling with a savory, slightly sweet aroma of caramelized cabbage and butter. This version puts bright, lemony dill front and center to cut through the richness — it feels like comfort food with a little wink. It’s rustic, forgiving, and perfect for weekday dinners or bringing to a potluck when you want to look like you tried harder than you actually did.
Quick Facts
- Yield: Serves 6
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
Why This Recipe is Awesome
This cabbage pie tastes like home: sweet-soft cabbage, tangy cheese, and fresh herb brightness from the dill. The crust gets buttery and flakey while the filling stays creamy and slightly custardy. It’s so easy even your oven can’t mess it up — and who doesn’t love crispy edges and a juicy center? Plus, it uses simple ingredients you probably already buy.
Ingredients
For the Main Dish:
- 1 medium head green cabbage (about 2–2½ lbs), core removed and thinly sliced
- 2 tbsp butter or olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 large eggs
- 1 cup sour cream or plain Greek yogurt
- 1 cup crumbled feta or 1 cup shredded sharp cheddar
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- 2 tbsp chopped fresh parsley (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional — warms the flavor)
- 1 tbsp lemon juice
- 2 pre-made 9-inch pie crusts (store-bought or homemade) or one deep-dish crust if you prefer
For the Sauce / Garnish (if applicable):
- 1/2 cup Greek yogurt, 1 tbsp lemon juice, pinch of salt, and 1 tbsp chopped dill — whisk together for a quick dill-yogurt drizzle
How I Make It
Step 1:
Preheat your oven to 375°F. Heat a large skillet over medium heat and melt 2 tbsp butter (or add olive oil). Add the chopped onion and sauté until translucent and fragrant — you’ll hear a gentle sizzle and smell sweet onion in the air. Toss in the thinly sliced cabbage and a pinch of salt. Cook, stirring occasionally, until the cabbage softens and the edges start to brown, about 8–10 minutes. Add the minced garlic in the last minute so it perfumes the pan without burning.
Step 2:
Transfer the cabbage-onion mixture to a large bowl and let it cool slightly (warm, not hot — you don’t want scrambled eggs). In a separate bowl, whisk together the 3 eggs, 1 cup sour cream, 1 cup cheese, 1/4 cup dill, 1 tbsp lemon juice, pepper, nutmeg, and a touch more salt if needed. Fold the cooled cabbage into the egg mixture until combined.
Step 3:
Roll out one pie crust into a 9-inch pie dish and press gently to fit. Pour the filling into the crust and smooth the top. Dot with a few small pieces of butter if you like extra richness. Cover with the second crust; trim and crimp the edges, then cut a few vents in the top so the steam escapes. Brush the top with a little beaten egg or milk for golden color.
Step 4:
Bake the pie at 375°F for 35–40 minutes, or until the crust turns golden and the filling bubbles at the vents. Listen for that soft bubbling and watch for golden edges — that tells you flavors have joined forces inside. If the crust browns too quickly, tent it loosely with foil for the last 10 minutes.
Step 5:
Let the pie rest for at least 10 minutes before slicing so the filling sets. Drizzle the dill-yogurt sauce over slices or pass it on the side. Sprinkle extra fresh dill and cracked black pepper on top. Serve warm, with the crust offering a buttery crunch and the filling soft, savory, and bright with herb freshness.
Pro Tips
- Salt the cabbage early to draw out some moisture, then drain any excess liquid if it looks wet — this prevents a soggy crust.
- Use a mix of cheeses (feta + cheddar) for salty tang plus melty creaminess.
- If you don’t have pie crust, make a skillet “open-face” version: press the filling into a greased pie pan, top with puff pastry, or leave it uncovered and bake until set.
- Make the filling a day ahead and assemble before baking for stress-free entertaining.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use tofu or cooked shredded chicken instead of extra cheese for more protein — chicken will raise the fat slightly but keep the savory vibe.
- Swap sour cream for full-fat Greek yogurt to lighten it without losing creaminess.
- For a dairy-free option: use a vegan buttery spread for the crust and a dairy-free yogurt; omit cheese or choose a plant-based cheese.
- For gluten-free: use a store-bought gluten-free pie crust or press the filling into a greased glass pie plate and top with gluten-free puff pastry.
Variations & Tips
- Spicy twist: add 1 diced jalapeño or 1 tsp red pepper flakes to the sauté for a gentle heat.
- Smoky version: use smoked paprika and swap half the feta for smoked gouda.
- Kid-friendly: leave out dill and add a little extra cheddar so kids latch onto familiar flavors.
- Rustic open tart: skip the top crust and let edges char slightly for extra crunch.
- Creative twist: add thinly sliced apple to the cabbage while sautéeing — the sweet-tart contrast plays beautifully with dill.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the filling and store it in the fridge up to 24 hours. Assemble the pie and bake when ready, or bake fully and reheat covered at 350°F until warmed through.
- Can I double the recipe?
- Sure thing. Use two pie dishes or a 10×15-inch baking dish; you may need an extra 5–10 minutes of baking time — watch for bubbling and golden crust.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of olive oil if swapping.
- How do I know it’s done?
- Look for a golden top crust, bubbling filling at the vents, and a slightly firm center when you jiggle the dish. If the center still looks watery, give it another 5–8 minutes.
- What if I don’t have ingredient X?
- No panic. Swap feta for Parmesan or cheddar; use dried dill at 1/3 the amount of fresh; and replace sour cream with Greek yogurt in equal measure.
How I Like to Serve It
I love this pie with a crisp green salad and a bright vinaigrette to cut the richness. Pour a chilled glass of dry white wine or a cold beer if you feel fancy. It also travels well to potlucks — warm or room temperature tastes great. In spring the dill makes it feel fresh; in fall it hugs you back like a cozy sweater.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F until warmed through, about 10–15 minutes.
- If you add meat like chicken, ensure it reaches 165°F internal temperature for safety.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade cabbage pie; that flaky crust and dill-bright filling will make kitchen time feel like a small celebration.