Rustic Cabbage Pie (Print Version)
# Ingredients:
→ Cabbage Pie Base
01 -
½ head of cabbage (medium), core removed, thinly sliced, roughly 400-500g
02 -
3 eggs, large
03 -
A heaping tablespoon of Dijon mustard
04 -
1 teaspoon of salt
05 -
1 teaspoon baking powder
06 -
½ teaspoon ground black pepper
07 -
3 to 4 tablespoons olive oil for frying
08 -
2/3 cup regular or gluten-free flour
09 -
½ cup shredded cheese (like Cheddar or Mozzarella, optional)
10 -
3 chopped green onions (use both white and green parts)
→ Dill Sauce
11 -
⅓ cup sour cream (light version works fine)
12 -
2 heaping tablespoons mayonnaise
13 -
A couple tablespoons of chopped fresh dill
14 -
A small pinch each of salt and pepper
# Instructions:
01 -
Thinly slice the cabbage and then cut the strands into shorter bits so they'll sit better when serving. Toss them into a big bowl. Dice the green onions and add them to the same bowl.
02 -
Crack the eggs into a bowl and stir them up well with the mustard, some salt, and a sprinkling of pepper. Pour this mix right into the cabbage bowl and toss until it's all nice and coated.
03 -
Sift in your flour followed by the baking powder. Give it all a good mix until everything looks evenly combined.
04 -
Start by heating up around 2 tablespoons of olive oil in a 9-10 inch frying pan set on medium heat. Spread your cabbage batter across the pan evenly, then press the surface gently with your spatula. Reduce the heat slightly, pop a lid or foil on top, and let it sizzle for about 15 minutes so the bottom crisps up.
05 -
Make sure the pie can slide easily in the pan. Take a large plate or cutting board, place it over the skillet, and carefully turn the pan upside down to transfer the pie onto the plate. Add a little more oil to the skillet, then slide the uncooked side of the pie back into the pan.
06 -
Now, cook the other side uncovered for another 10-15 minutes until it turns golden brown. If you're using cheese, sprinkle it on right after flipping so it melts right in.
07 -
As your pie finishes up, stir together sour cream, mayo, dill, a shake of salt, and some pepper in a small bowl until smooth and creamy.
08 -
Let the pie cool a bit before you slice it up. Sprinkle it with extra dill or green onions on top, and serve with a nice spoonful of dill sauce on the side.
# Notes:
01 -
Snipping the cabbage strands shorter makes slicing and serving way easier.
02 -
This can be enjoyed warm or at room temp, making it pretty versatile.