This comforting quick Cabbage Pie is all you need when you want a comforting dish that won’t take you hours to cook. Save your time in the kitchen with this warm, comforting pie with a savory cabbage filling cooked to perfection. Serve it as a quick snack, side dish, breakfast - you name it!
3 ½cupscabbage, shredded (a little thicker than you would do for coleslaw)
1medium brown onion
⅔cupcarrot, largely grated
2tablespoonsfresh chopped dill or green onions
2tablespoonolive oil for cooking
kosher salt or sea salt to taste
black pepper to taste
1tablespoonof sesame seeds
Instructions
Preheat oven to 375 F. Grease a 9-inch round baking dish with butter or oil. Or you can use cooking spray.
Sauté onion with 2 tablespoons of olive oil over medium heat (2 minutes). Add carrots and sauté for another 2 minutes.
Stir in cabbage, season with salt and pepper, and continue to cook the veggies occasionally stirring until cabbage softened (about 8-9 minutes).
Remove from heat and add dill, stir to combine. Transfer to a bowl to cool.
Meanwhile, the cabbage mixture is cooling, prepare the pie batter. In a large mixing bowl whisk half of the flour, sugar, a pinch of salt, and sour cream.
Stir in eggs and stir to combine (with a fork). Stir in the remaining flour and baking powder.
Pour ⅓ of batter into the baking dish, just enough to cover the bottom. Add the filling to cover all the space. Top with remaining batter and garnish with sesame seeds.
Bake for 35-40 minutes until the top of the pie is golden brown. Remove from the oven and let cool completely before slicing. (About 10-15 minutes).
Serve as an appetizer, breakfast or a side dish to favorite lighter main courses.