Simple Shredded Cabbage Pie Casserole

Simple Shredded Cabbage Pie Casserole: This comforting winter dish is delicious cabbage casserole. With a creamy cabbage interior, fresh herbs, and a delicious crust, it has the consistency of quiche. When it’s hot and straight out of the oven, the golden, cheesy crust elevates this dish to a whole new level with a subtle tug of cheese.

We top this off with a generous portion of sour cream. It’s just a lovely slice of vegetables, yes, and I feel all ecstatic when my husband eats them like pizza.

 

Simple Shredded Cabbage Pie Casserole

 

 

 

 

 

 

 

 

 

 

Ingredients

 

Instructions

 

• Turn the oven on to 375˚F and grease a 9-inch circular pie pan.

 

• Combine 4 eggs, 1/4 cup sour cream, and 1/4 cup mayo in a medium-sized mixing basin and whisk to combine.

 

• Combine 1/4 cup flour, 1/2 tsp baking powder, and 1/2 tsp corn starch in a small mixing dish. Smoothly whisk flour mixture into the batter.

 

• Squeeze 1/2 tsp salt over the thinly sliced cabbage in the second medium-sized mixing dish. After 30 seconds of crunching, add 2 tablespoons of green onion and 2 tablespoons of dill to the cabbage.

 

 

ALSO SEE

Roasted Carrot Soup Recipe

 

 

FAQs AND QUESTIONS

 

Cabbage Pie Ingredients:

 

 

• In this recipe, normal, white, or green cabbage is typically used. Approximately half a kilogram (1 pound) is required, which is equivalent to half of a medium-sized cabbage head.

 

• Eggs: these aid in binding the filling of shredded cabbage. I haven’t attempted to make a version sans eggs.

 

• Flour: For a grain-free variation, consider tapioca/cassava flour, however, I use store-bought gluten-free flour (1:1 ratio to regular flour). If you want to make a keto-friendly version of his pie (which I haven’t tried yet), I believe you could get away with using just finely shredded cheese.

 

• You can use finely chopped yellow or white onions or green onions. Leeks chopped up would be good too.

 

• Additional ingredients: baking powder, salt, pepper, and Dijon mustard.

 

How To Make Cabbage Pie?

 

• Step 1: Finely cut the onions and shred the cabbage. Once the cabbage is shredded, I suggest cutting the lengthier pieces in half. To do this, run your knife over the shredded cabbage to make it a little bit shorter. facilitates pie cutting after it has cooked.

 

• Step 2: Fill a sizable bowl with onions and cabbage.

 

• Step 3: Whisk the eggs with the mustard, salt, and pepper in a another bowl. Drizzle the cabbage with the mixture and mix thoroughly to combine.

 

• Step 4: Add the flour and baking powder, tossing everything together.

 

• Step 5: Heat up around 2 tablespoons of olive oil in a big skillet or frying pan (preferably 9 to 10 inches) over medium heat. Using a spatula to smooth it down, transfer the cabbage mixture to the pan and spread it evenly. Reduce the heat to low-medium after that. Bake the pan for approximately 15 minutes, or until the bottom has a golden-brown crust, covered with a lid or foil.

 

• Step 6: Ensure that the cabbage pancake (pie) is sufficiently loose to be taken out of the pan with a spatula. Turn the pan upside down by covering it with a big plate or chopping board. Swirl about a couple more tablespoons of oil in the pan.

 

• Next, place the uncooked side of the cabbage pie back into the pan. Cook, uncovered, for ten to fifteen minutes to develop a golden crust on the other side. After you flip the pie and allow the cheese to melt into the crust, sprinkle it evenly over the top.

 

• Step 7: Before cutting and serving, allow it to cool slightly. Add chopped green onions or dill as garnish, and serve with dill sauce on the side.

 

• Step 8: In a bowl, just combine and whisk together the ingredients to produce the dill sauce. Place a generous amount of dill cream on top of the sliced cabbage pie.