Crispy Cabbage Pie with Dill Cream Sauce: Your New Favorite Comfort Food

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Prepare the Cabbage Mixture:
Finely shred the cabbage and chop the green onions. Add both to a large mixing bowl. For easier serving, you can cut the longer cabbage strips in half.

Mix the Wet Ingredients:
In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper. Pour this egg mixture over the cabbage and toss everything together.
Add Dry Ingredients:

Sprinkle the flour and baking powder over the cabbage mixture and gently toss everything to combine well.
Cook the Cabbage Pie:
Heat 2 tablespoons of olive oil in a large skillet (9-10 inches) over medium heat. Add the cabbage mixture to the pan, spread it out evenly, and press it down with a spatula. Reduce the heat to low-medium, cover the pan with a lid or foil, and cook for about 15 minutes, until the bottom is golden-brown.

Flip and Finish Cooking:
Once the bottom is crispy and golden, use a spatula to loosen the cabbage pie. Place a large plate or cutting board over the skillet, flip the pan over, and slide the cabbage pie onto the plate. Add another tablespoon of oil to the pan, then slide the pie back into the pan with the uncooked side facing down. Cook uncovered for another 10-15 minutes until golden.
If you’re using cheese, sprinkle it over the top after flipping, letting it melt into the pie.

Make the Dill Sauce:
In a small bowl, combine the sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper. Stir well.
Serve:

Let the cabbage pie cool slightly before cutting into slices. Serve with the dill sauce on the side or drizzled on top, and garnish with extra chopped dill or green onions if desired.