Rustic Cabbage Pie

This rustic Cabbage Pie transforms humble cabbage into a golden-crusted delight that's both comforting and surprisingly elegant. I discovered this recipe during my quest to use up a forgotten cabbage in my crisper drawer, and it's since become my go-to solution for quick weeknight meals when the pantry seems empty.

My family initially turned up their noses at the idea of a cabbage pie, but after one bite, they were completely won over. Now it appears on our table at least twice a month, especially during the cooler seasons when we crave something warm and substantial.

Ingredients

• Cabbage: Half a medium head, finely shredded. The star of the show that becomes surprisingly sweet and tender when cooked this way
• Green onions: Add a mild oniony flavor without overpowering the delicate cabbage
• Eggs: Provide structure and binding, helping our pie hold together perfectly
• Dijon mustard: Brings a subtle tang that enhances the cabbage flavor beautifully
• Flour: Creates the structure, use gluten free if needed with identical results
• Olive oil: For creating that irresistible golden crust, worth using a good quality one here
• Optional cheese: Transforms this from homey to decadent, cheddar adds sharpness while mozzarella brings melty goodness

Step-by-Step Instructions

Prepare the Vegetables:

Shred the cabbage as thinly as possible using a sharp knife or mandoline. The thinner the shreds, the more delicate your final texture will be. Cut any longer shreds in half for easier serving later. Chop green onions including both white and green parts for a lovely color contrast.

Create the Batter:

Whisk eggs thoroughly with Dijon mustard, salt and pepper until frothy. This creates air pockets that help lighten the texture. Pour this mixture over your prepped vegetables and toss until every strand of cabbage is coated in the egg mixture. The cabbage will start to soften slightly from the salt.

Add Dry Ingredients:

Sprinkle flour and baking powder evenly over the vegetable mixture, then fold everything together gently. The flour should coat all pieces evenly without any dry pockets. The mixture will seem somewhat dry, but the cabbage will release moisture as it cooks.

Cook the First Side:

Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add your cabbage mixture, spreading it evenly and pressing down firmly with a spatula to create a compact pie. Cover and cook over medium low heat for about 15 minutes. The slow cooking allows the cabbage to soften while developing a beautiful golden crust.

Flip and Finish:

Once the bottom is golden, carefully flip the entire pie using a plate or cutting board. This flip is the trickiest part but creates that signature double crusted texture. Add a bit more oil to the pan before sliding the uncooked side back into the skillet. If using cheese, sprinkle it over the cooked side now. Cook uncovered for another 10 15 minutes until the second side is equally golden and the center is cooked through.

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The Dijon mustard is my secret weapon in this recipe. I discovered its importance accidentally when I ran out of my usual spices. That tangy undertone perfectly balances the natural sweetness that develops in the cabbage as it cooks. My grandmother would have called this peasant food, but served with the creamy dill sauce, it feels special enough for company.

Serving Suggestions

This cabbage pie shines when paired with a dollop of tangy dill sauce. The cool creaminess contrasts beautifully with the warm, crispy pie. For a complete meal, serve alongside a simple green salad dressed with lemon and olive oil. The acidity helps cut through the richness of the pie.

Make It Your Own

This recipe welcomes customization. Try adding grated carrots or zucchini in place of some of the cabbage. Fresh herbs like dill or parsley folded into the batter bring bright notes. For a more substantial dish, add cooked bacon bits or diced ham to the mixture before cooking.

Storage Tips

This cabbage pie keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container with the dill sauce separate. To reheat, place in a dry skillet over medium low heat until warmed through, which restores some of the original crispness. Avoid microwaving if possible as it tends to make the texture soggy.

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Enjoy this humble yet elegant dish, and discover how cabbage can truly shine!

Frequently Asked Questions

→ Can I make this cabbage pie ahead of time?

Yes, you can prepare the cabbage pie in advance. After cooking, let it cool completely, then refrigerate for up to 2 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through. The dill sauce can also be made a day ahead and stored separately.

→ What can I substitute for gluten-free flour?

Regular all-purpose flour works perfectly if you don't need a gluten-free option. You could also try almond flour or chickpea flour for different flavor profiles, though the texture may vary slightly. Just ensure the batter is thick enough to hold together.

→ What other vegetables can I add to this pie?

This pie is versatile and works well with additions like grated carrots, diced bell peppers, corn kernels, or thinly sliced leeks. Just be careful not to add too many watery vegetables as they might prevent proper crust formation.

→ What can I serve with the cabbage pie?

Cabbage pie makes an excellent main dish when served with a fresh green salad. For a heartier meal, pair it with roasted potatoes, a bowl of soup, or grilled protein. The dill sauce is essential, but you could also offer additional condiments like hot sauce or garlic yogurt.

→ How do I know when the cabbage pie is fully cooked?

The cabbage pie is done when both sides have a golden-brown crust and the center feels firm when pressed gently. The cabbage should be tender but not mushy. If you're unsure, you can insert a knife into the center - it should come out clean without wet batter.

→ Can I freeze leftover cabbage pie?

Yes, cabbage pie freezes well. Cut it into portions, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet or oven. The texture may be slightly different but still delicious.