That’s right folks. Cabbage pie! I never thought this was something I would make, but when I found myself with two heads of cabbage and no desire for any stir fry (a cabbage standby for me), I pulled out Mark Bittman’s “How to Cook Everything Vegetarian” cookbook and took a look at the back to find out what I could do with cabbage.
Enter: vegetable pie. Apparently there are lots of vegetable pies out there: Kale or chard pie, mushroom and kasha pie and many more. In the process, I was really doubtful of how the crust would work. It comes together as a batter which you kind of smear around the bottom of the pan and then just pour on top of the cabbage. But it worked! Like magic!
- 2 T. butter
- 1 medium head of savoy or white cabbage
- 1 medium onion – sliced
- 2/3 C. chopped fresh dill
- 6 eggs
- 1 cup whole-milk yogurt or sour cream
- 3 T. mayo (weird, but it made the crust work)
- 1/2 t. baking powder
- 1 1/4 cups all-purpose flour
1. Preaheat the oven to 375. Put the butter in a large skillet (nonstick) and heat to medium. A minute later, add the cabbage and onion. Sprinkle on salt and pepper and cook, stirring, until the leaves are quite tender, about 10 minutes. Do not brown. Remove from heat and add the dill. Taste and adjust the seasonings.
2. Meanwhile, hard-cook* 3 of the eggs, then shell and coarsely chop. Add the cooked cabbage mixture and let cool while you make the batter.
3. Combine the yogurt, mayo, and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9 x 12 inch ceramic baking dish. Spread half the batter over the bottom and up the sides. Top with the cabbage filling, smear the remaining batter over the cabbage. Make sure there are no gaps.
4. Bake for 45 minutes. It will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing.
* I learned how to hard boil eggs from 101cookbooks.com and it works perfectly. Fill your pot with cold water and put in your eggs. Make sure the water fully covers the eggs. Put on high heat and wait for the water to boil. Once fully boiling, turn the heat off and put a lid on the pan. Let the eggs cook for 7 minutes. Drain and run cold water over the eggs to stop the cooking. Lovely!
Notes: This is a hearty meal and perfect for the winter! The filling itself is a nice light flavor and could be eaten as a side.
Servings: 8 servings (one slice per serving)