Ingredients
Scale
The key to this dish lies in selecting the right ingredients to create that balance of crispy and creamy textures. I always choose fresh, firm cabbage heads and the freshest dill I can find—herbs make all the difference in elevating simple dishes like this. For the crust, I prefer using cold butter to achieve that perfect flakiness, a technique my grandmother swore by. If you want a gluten-free option, you can substitute the all-purpose flour with a blend designed for baking, though the texture will be slightly different.
- 1 medium green cabbage (about 1.5 pounds), thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1/2 teaspoon sea salt (for crust)
- 3/4 cup cold unsalted butter, cubed
- 4–6 tablespoons ice-cold water
- 1 cup sour cream or crème fraîche
- 1/4 cup mayonnaise (optional, for extra creaminess)
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon lemon juice
- 1 garlic clove, minced
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Add the thinly sliced cabbage, sprinkle with salt and pepper, and sauté for 8-10 minutes until softened but not mushy. Set aside to cool slightly.
- For the crust, combine the flour and salt in a mixing bowl. Add the cold butter cubes, then use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized pieces.
- Slowly add ice-cold water, one tablespoon at a time, until the dough just comes together. Avoid overworking the dough to keep it flaky.
- Shape the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface into a circle about 12 inches wide.
- Transfer the dough to the prepared baking sheet. Pile the sautéed cabbage in the centre, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the cabbage, pleating as needed to create a rustic tart shape.
- Bake for 35-40 minutes, or until the crust is golden and crisp.
- While the pie bakes, whisk together the sour cream, mayonnaise (if using), dill, lemon juice, and minced garlic in a small bowl. Adjust seasoning to taste.
- Remove the pie from the oven and let it cool for 5 minutes before serving with generous dollops of dill cream sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
