Savoy Cabbage Pie
Published on: Monday, 15 October 2012 20:30:00.
Christmas is over and everyone is ready to go back to simple cooking, so today I want to introduce a cabbage pie. Actually it's a casserole, but for weeks I kept thinking about how to make a cabbage casserole that's both delicious and pleasing to the eye. It should be sliced like a pie, incorporate the pretty shape of a head of cabbage, and still be crisp and tasty. Nobody likes overcooked cabbage.
Savoy Cabbage Pie to serve 4-6:
| 750 g_(1 1/2 pound) | ground beef |
| 1 | head of Savoy cabbage(approx. 1 kg) |
| 2 | onions |
| 100 g_(4 oz) | gluten |
| 3 | eggs |
| 150 g_(6 oz) | almond flour |
| 2 | bouillon cubes |
| 200 ml_(1 cup) | cream |
| 1/2 dsp | salt |
To taste: thyme, garlic, and/or chili
The key to this recipe is blanching the cabbage. Since we'll have almost no liquid to cook afterwards, we have to try to get the right consistency now. Remove all the leaves from the head of cabbage and halve them along the stems. The soft florets from the center can remain intact. Put about 2 cups of water in a large pot. When it's boiling, add the halved cabbage leaves and steam with the lid on for 8-10 minutes. The cabbage shouldn't be limp, but the leaves should no longer break when you bend them.
Mix the ground beef with finely-chopped onions, 1 egg, and 50 g_(2 oz) almond flour. Season with 1/2 dsp salt and pepper. Add thyme, garlic, and/or chili to taste.
Now comes the exciting part. Grease a round baking dish well with butter. Lay the outer leaves of the cabbage in 2-3 layers along the side of the dish. The cut surface where we removed the stalk goes on the bottom of the dish. Take some of the meat mixture, press it into a flat cake, and press this cake onto the cabbage. Continue alternating layers of meat and 2-3 layers of cabbage leaves. If you reach the center, you can still add the florets.
When the sauce is poured on top, it should be liquid enough to fill the spaces between the leaves but stiff enough to form a smooth surface.
After baking at 350° F ( 180° C) for 45 minutes, the pie is ready. Let it cool a little before cutting into it (and use the sharpest knife you've got!). It tastes great warm or cold.
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