Description
This Savory Cabbage Pie is a delightful Eastern European-inspired dish featuring tender shredded cabbage, sautéed with onions and garlic, combined with a cheesy egg batter, and baked to golden perfection. Perfect as a hearty vegetarian main course, it balances rich flavors with wholesome ingredients, making it suitable for a comforting family dinner or meal prep.
Ingredients
Scale
Vegetables
- 1 small green cabbage, finely shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
Wet Ingredients
- 2 tablespoons olive oil
- 4 large eggs
- 1/2 cup milk
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Cheeses and Herbs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Others
- Butter or oil for greasing the pan
Instructions
- Preheat and prepare the pan: Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or baking pan with butter or oil to prevent sticking.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and shredded cabbage. Continue cooking for 8 to 10 minutes until the cabbage is wilted and tender. Remove the skillet from heat and allow the mixture to cool slightly.
- Prepare the batter: In a large mixing bowl, whisk together the 4 large eggs and 1/2 cup milk until well combined. Gradually add 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano. Whisk until the batter is smooth and lump-free.
- Combine all ingredients: Fold the shredded mozzarella, grated Parmesan, chopped fresh parsley, and the sautéed cabbage mixture into the batter. Stir gently until all ingredients are evenly incorporated.
- Bake the pie: Pour the combined mixture into the prepared greased pie dish, spreading it out evenly. Place it in the preheated oven and bake for 35 to 40 minutes until the top is golden brown and the pie is set in the center.
- Cool and serve: Once baked, remove the pie from the oven and let it cool for 10 minutes to set further before slicing. Serve warm or at room temperature for best flavor.
Notes
- For added flavor and protein, consider mixing in cooked bacon, sausage, or mushrooms into the cabbage mixture before baking.
- This pie is versatile and can be enjoyed warm or cold, making it ideal for leftovers or packed lunches.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- To make the dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
