If you happen to have half a cabbage sitting in your fridge, Cabbage & Scallions Pie is a quick and easy dish you can bake for lunch or dinner with plenty of leftovers.
My mom mentioned making a cabbage pie a few days ago, and I had no idea what that meant. Turns out, it's a recipe she's made multiple times that even my dad likes: my dad is a bit of a particular eater ;)
The original recipe comes from a Russian website called tak prosto, which translates into so easy. I could not find the link to the recipe, but my mom sent me a photo of the ingredients (in Russian) and over the phone gave me the directions.
The recipe uses both sour cream and mayonnaise in the batter, so it's definitely not low fat. I did not have sour cream and instead used strained plain yogurt. I also changed the proportions slightly.
The recipe calls for 500 grams of cabbage, but worked just fine with 360 grams that I had.
Cabbage & Scallions Pie
Serves 4-6
Ingredients
olive oil
parchment paper
500 grams thinly sliced cabbage
2 teaspoons salt, divided
5 scallions, chopped (you can use any herbs you like or a combination)
3 eggs
2 teaspoons baking powder
4 tablespoons sour cream
4 tablespoons mayonnaise
6 tablespoons flour
black pepper
sesame seeds
Directions
1. Preheat the oven to 350F.
2. Line the bottom of a pie dish with parchment paper brushed with olive oil on both sides.
3. In a medium bowl, massage the sliced cabbage with 1 teaspoon of salt. Add most of the scallions, leaving some for garnish, and put into the pie dish.
4. In a medium bowl, whisk the eggs, add the baking powder, and whisk until you end up with smooth mixture.
5. Add the remaining teaspoon of salt, sour cream, mayonnaise, flour, and black pepper. Whisk until all the ingredients are incorporated.
6. Pour the batter over the cabbage and scallions, but do not mix the two. Sprinkle with sesame seeds.
7. Bake the pie for 40 to 50 minutes, rotating the pie dish half way through.
8. Serve topped with scallions.
I'm happy with the results, and my mom is happy that I listened to her: a winning combination. The sesame seeds add a bit of texture, but you can easily leave them out and add shredded cheese instead!
The texture of the dish reminds me of quiche or frittata, and just like those dishes, it's great for leftovers! Serve hot or at room temperature.
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