Tuesday, March 3, 2015

Cabbage and potato pie

Continuing with more guilt free, cold day comfort food, here is a recipe for a pie that uses hardly any oil, and is a good vehicle for any veggies in your fridge that you need to use up. I made this with green cabbage, but will use red cabbage next time for more color. I also didn’t have a lot of vegetables, so I used only mushrooms. Hence it turned out to be not a very colorful pie, but it was certainly delicious.

6-8 whole cabbage leaves + 1 cup chopped cabbage
3 small-medium potatoes - boiled
About 1 cup of chopped vegetables (optional) - I used only ½ cup of mushrooms. Peas, broccoli, carrots etc. would add a lot of taste and color!
½ cup of soy based vegetarian protein / cooked ground meat (optional) - I used MorningStar Grillers Crumbles
Garlic - 1 clove minced
Paprika/ chili flakes (optional)
Preheat oven to 375 F.
Mash the potatoes and set aside. Boil water in a large sauce pan and add the cabbage leaves. Once tender, remove from the water (about 2-3 minutes), cut out the thick stem and set them on some paper towels. In the same water, add the chopped cabbage and cook for another couple minutes. You may add salt to the water before cooking cabbage, but thats optional. Drain and add the cooked chopped cabbage to the mashed potatoes.
With very little oil, saute the garlic and mushrooms (or other vegetables if using any). Add the cooked soy protein/ground meat. Season to taste. Saute until heated through. Add to the mashed potatoes and cabbage. Season this mixture with salt and pepper (add chili flakes or paprika if desired).
Lightly grease a pie pan or a small cast iron skillet. Arrange half of the cabbage leaves to completely cover the bottom, and if possible the sides of the pan. Add the filling over the cabbage leaves and flatten the mixture with a spatula. Cover with the remaining cabbage leaves. Sprinkle a little salt and freshly ground pepper on top. Cover the pan with aluminum foil.
Place a cookie sheet (or larger baking pan) in the oven with about ½ an inch of water. Place the pie pan on the cookie sheet and bake covered for 35-40 minutes until lightly browned on top. Remove the aluminum foil and broil on high for a minute or two till the top is browned to your liking.
Let it cool for 5-10 minutes before cutting. Enjoy with a side of some crisp salad.


Note: I used a 6” cast iron skillet and needed 6 small cabbage leaves to cover the bottom, sides and top. For a larger baking dish, you might need more cabbage leaves.  

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