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This homey Cabbage Pie turns ordinary cabbage into a golden-topped treat that's both cozy and unexpectedly fancy. I stumbled onto this dish when trying to use up a forgotten cabbage in my fridge drawer, and now it's my fallback option for busy weeknights when the cupboards look empty.
My kids first wrinkled their noses when I mentioned cabbage pie, but they changed their tune after the first taste. These days it shows up on our dinner table about twice monthly, particularly during fall and winter when we want something filling and warm.
What You'll Need
- Cabbage: One half medium head, cut into thin strips. It's our main ingredient that gets wonderfully sweet and soft when cooked this way
- Green onions: They bring a gentle onion flavor that doesn't overpower the subtle cabbage
- Eggs: They work as the glue, helping our pie stay together just right
- Dijon mustard: Adds a light zing that really makes the cabbage taste better
- Flour: Builds the framework, swap for gluten free if you want with the same outcome
- Olive oil: Helps create that tempting golden outside, worth using something nice here
- Optional cheese: Takes this from simple to fancy, try sharp cheddar for bite or mozzarella for stringy goodness
Cooking Method
- Get Your Veggies Ready:
- Slice the cabbage very thin with a good knife or slicer. Thinner slices make for a more delicate texture later. Cut any really long pieces in half so it's easier to eat. Chop up your green onions using both green and white parts for nice color.
- Mix Your Wet Stuff:
- Beat eggs well with Dijon mustard, salt and pepper until they're bubbly. This puts air in the mix to make it lighter. Pour this over your veggies and stir until every bit of cabbage is coated with egg. You'll notice the cabbage starting to soften a bit from the salt.
- Mix In Dry Items:
- Scatter flour and baking powder over everything, then gently fold it all together. Make sure the flour covers everything evenly with no dry spots. The mix might seem too dry, but don't worry because the cabbage will get juicy when cooked.
- Cook One Side:
- Warm olive oil in a big pan until it's hot but not smoking. Put in your cabbage mix, spread it out evenly and push down hard with a spatula to pack it tight. Cover and cook on medium-low for about 15 minutes. The slow cooking lets the cabbage get soft while turning nice and gold on the bottom.
- Flip It Over and Finish:
- When the bottom looks golden, carefully turn the whole pie over using a plate. This flip is the hardest part but gives you that nice crust on both sides. Add a little more oil to the pan before sliding the uncooked side back in. If you're using cheese, sprinkle it on the cooked side now. Cook without a lid for another 10-15 minutes until the second side turns golden and it's fully cooked inside.
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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 farm food, but with the creamy dill sauce, it feels fancy enough for guests.
Pairing Ideas
This cabbage pie really stands out when topped with a spoonful of tangy dill sauce. The cool creaminess works so well with the warm, crunchy pie. For a full meal, serve with a basic green salad with lemon and olive oil dressing. The sour notes help balance the richness of the pie.
Customization Options
This dish is super flexible. Try mixing in shredded carrots or zucchini for some of the cabbage. Fresh herbs like dill or parsley added to the mix bring bright flavors. For something heartier, throw in some cooked bacon pieces or chopped ham before cooking.
Keeping It Fresh
This cabbage pie stays good in the fridge for up to 3 days. Keep it in a sealed container with the dill sauce stored separately. To warm it up, put it in a dry pan over medium-low heat until hot through, which brings back some of its crispness. Try not to use the microwave as it makes the texture too soggy.
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Try this simple yet impressive dish and see how amazing cabbage can really be!
Frequently Asked Questions
- → Can I prepare this ahead of time?
Definitely! Cook the pie, let it cool, and store in the fridge for up to 2 days. Reheat it in a skillet or oven until warm. You can also prep the dill sauce a day early and keep it in a separate container.
- → What can I use if I don’t have gluten-free flour?
If you’re not gluten-free, regular flour works great. For a twist, almond or chickpea flour can be used, but the texture might differ. Just make sure the batter is thick enough to stay together.
- → What veggies can I add to this?
Try adding grated carrots, peppers, leeks, or corn. Just avoid piling in watery veggies since they can mess with the crispy crust.
- → What goes well with cabbage pie?
Pair it with a crisp green salad or roasted veggies for a light meal. To make it heartier, serve with soup, potatoes, or grilled meat. Dill sauce is a must, but garlic yogurt or hot sauce also work.
- → How do I know it’s fully cooked?
The pie is ready when both sides are golden-brown and the center feels set when you press it lightly. If in doubt, insert a knife into the middle—it should come out clean, with no wet batter sticking.
- → Can I freeze leftovers?
Yes! Slice the pie into pieces, wrap them well, and freeze for up to 3 months. Thaw it overnight in the fridge and warm it up in a pan or oven. The texture may be slightly different but still tasty.