Rustic Cabbage Pie
This is one of those meals that will warm up our family after a long winter’s day.
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Some of our favorite comfort food dishes are made with the simplest of ingredients. This cabbage pie is no exception. We dug this out of an old recipe box and thought we’d give it a whirl for Sunday night dinner, and it did not disappoint. There’s nothing humble about this pie; it’s full of flavor and creaminess that makes us think of those warm home cooked meals from when we were kids.
We rough chop a head of cabbage and take a little shortcut by using prepared pie crusts to make this even easier. All we had to do was dice and sauté some vegetables, make a creamy sauce, and put everything into the oven. What comes out of the oven is a classic, hearty dish that the whole family enjoyed. Feel free to add meat to this as well; we love it with diced ham or even chunks of cooked bacon for a salty bite and added protein.
Cold weather makes us crave something warm to help fight away the frosty chill. This is one of those meals that will warm up our family after a long day at work and school. Everyone was reminded of chicken pot pie, but not a single person missed the meat in this dish. From time to time we like to try a few meatless dishes, and this is a great one for sneaking in a few veggies – I mean, who can say no to a savory, creamy pie filled with warm goodness? Our cabbage pie is a take on a classic comfort food recipe and one that we’re sure you’ll enjoy too.
Rustic Cabbage Pie
Yield(s): Serves 6
1 hour
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Ingredients
- 1 medium head cabbage, chopped
- 2 (16 oz) cans prepared biscuit dough
- 1 Russet potato, peeled and diced
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 tablespoons unsalted butter
- ¾ cup half-and-half
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 large egg, beaten
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Preparation
- Preheat oven to 400°F. Coat a 9x13-inch casserole dish with cooking spray. Set aside.
- In a large skillet on medium heat, warm 1 tablespoon olive oil. Sauté cabbage until softened and translucent, season with a pinch of salt and pepper. Transfer cabbage to a separate bowl to cool slightly.
- In the same skillet, melt butter and sauté potatoes, carrots, and onions until softened; add salt and pepper. Add cooked vegetables to same bowl as cabbage.
- Adjust temperature of skillet to medium-high. Add vegetable broth and herbs. Bring to a small boil. Add half-and-half and flour to skillet and whisk until combined. Reduce heat and bring sauce to a simmer until thickened. Combine sauce with cabbage and potatoes, stirring to coat.
- Lay biscuit dough on floured, flat surface and roll into rectangular shape, roughly the dimensions of baking dish.
- Place one layer of biscuits dough on bottom of prepared casserole dish. Spoon the cabbage and potato mixture onto the pastry, spreading evenly out to edges of casserole dish. Place top layer of biscuit dough over top of cabbage and potato mixture.
- Brush beaten egg over top of biscuits. Bake for 20-30 minutes or until crust has turned a golden brown.
Recipe adapted from Nellie Bellie