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This country-style Cabbage Pie turns ordinary cabbage into a golden-topped treat that's both homey and surprisingly fancy. I stumbled upon this idea when trying to use up a forgotten cabbage sitting in my fridge drawer, and now it's my favorite answer for quick dinners when the kitchen seems bare.
At first my household rolled their eyes about eating cabbage pie, but they changed their tune after the first taste. These days we eat it about twice monthly, particularly when the weather turns cold and we want something filling and warm.
Ingredients
- Cabbage: Half a medium head, cut into thin strips. It's our main player that gets surprisingly sweet and soft when cooked this way
- Green onions: Give a light onion kick without drowning out the gentle cabbage
- Eggs: Work as the glue, helping our pie stay nicely together
- Dijon mustard: Adds a slight zing that makes the cabbage taste even better
- Flour: Builds the foundation, swap for gluten free if needed with same outcome
- Olive oil: Creates that mouthwatering golden outside, worth grabbing the good stuff here
- Optional cheese: Takes this from basic to fancy, try sharp cheddar or gooey mozzarella
Step-by-Step Instructions
- Get Your Veggies Ready:
- Cut cabbage super thin with a good knife or slicer. Thinner slices make your pie more delicate. Snip any long pieces in half so it's easier to eat later. Chop up green onions using both white and green parts for nice color.
- Mix Up Your Batter:
- Beat eggs well with Dijon, salt and pepper until they're bubbly. This puts air in the mix for a lighter texture. Pour this over your cut veggies and mix until every bit of cabbage gets coated. You'll notice the cabbage starting to soften from the salt.
- Sprinkle In Dry Stuff:
- Add flour and baking powder evenly across everything, then fold it all together carefully. All pieces should get coated with no dry spots left. The mix might seem too dry but don't worry - the cabbage will let out water as it cooks.
- Cook One Side First:
- Heat up oil in a big pan until it's hot but not smoking. Dump in your cabbage mix, spread it out evenly and push down hard with a spatula to pack it together. Cover and cook on medium-low for about 15 minutes. This slow cooking lets cabbage get tender while turning nice and golden.
- Flip It Over and Finish:
- When the bottom looks golden brown, carefully flip the whole pie using a plate. This flip can be tricky but gives you that awesome double-crusty texture. Put a bit more oil in the pan before sliding the uncooked side back in. If you're using cheese, sprinkle it on the cooked side now. Cook without covering for another 10-15 minutes till the second side turns golden too and the middle is fully cooked.
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The Dijon mustard is my hidden trick in this dish. I found out how important it was by chance when I ran out of my regular spices. That tangy flavor perfectly balances the natural sweetness that comes out in the cabbage as it cooks. My grandma would've called this simple folk food, but when you add the creamy dill sauce, it feels nice enough for guests.
Serving Suggestions
This cabbage pie really stands out with a spoonful of tangy dill sauce on top. The cool creaminess works magically with the warm, crispy pie. For a full meal, serve with a basic green salad dressed with lemon and olive oil. The sour taste helps balance the richness of the pie.
Make It Your Own
This dish is super flexible. Try mixing in grated carrots or zucchini to replace some cabbage. Fresh herbs like dill or parsley added to the batter bring brightness. For a heartier version, throw in some cooked bacon pieces or diced ham before cooking.
Storage Tips
This cabbage pie stays good in the fridge for up to 3 days. Keep it in an airtight container with sauce stored separately. To warm it up, put it in a dry pan on medium-low heat until hot throughout, which brings back some crispness. Try not to use the microwave as it often makes it soggy.
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Try this simple but impressive dish and see how amazing cabbage can really be!
Frequently Asked Questions
- → Can I prep the cabbage pie in advance?
Definitely! Cook the pie ahead, and once it cools, store it in the fridge for up to two days. Reheat gently in a skillet or a 350°F oven until it's warmed through. Make the dill sauce separately and refrigerate for up to 24 hours.
- → What alternatives work for gluten-free flour?
If gluten-free isn't necessary, you can use regular flour. Almond or chickpea flour are also great options, though the flavor and texture will change a bit. Just make sure the mixture is thick enough to stick together.
- → What other veggies fit into this pie?
This dish is super flexible! Toss in shredded carrots, sliced leeks, diced peppers, or corn for variety. Just don’t overdo it with watery veggies, as they can mess up the crust.
- → What works well on the side?
Serve this pie with a crisp green salad for a lighter meal. Pair it with roasted potatoes, a warm bowl of soup, or grilled meat for something heartier. Don’t skip the dill sauce, but you can also add options like hot sauce or garlicky yogurt.
- → How do I know it’s cooked through?
Your pie's ready when it's golden-brown on both sides and firm in the middle when pressed lightly. The cabbage should be soft but not soggy. To double-check, poke a knife in the center—no wet batter should stick.
- → Can leftovers be frozen?
Yes, this pie stores beautifully in the freezer. Slice it, wrap tightly in plastic wrap and foil, and freeze for three months max. Thaw overnight in the fridge, then reheat in a skillet or oven. The crust might soften slightly but will still taste fantastic.