Cheesy cabbage pie

photo credit: www.easyfood.ie

1 head green cabbage (approx 2.5-3 lbs) sliced

1 tbsp olive oil

1 cup onion, diced (or half as much shallot)

1 tbsp garlic, minced

2 cups grated mozzarella

2 tsp thyme

1 tsp caraway seeds

½ tsp black pepper

1¼ cup flour

1-2 tbsp soft butter

1-2 cups breadcrumbs

3 eggs

salt to taste

Preheat your oven to 400°F.

Remove core from cabbage and slice (about ¼” thick). Add to a large pot with 2 cups of water, bring to a boil and simmer for 5-8 mins. Remove from heat and drain.

While cabbage is boiling, place a pan over medium-high heat with olive oil. Once shimmering, add onions with a pinch of salt and sauté for a few minutes until they begin to brown. Add garlic and cook off the raw smell, approx 30 sec-1 min. Remove from heat.

While the cabbage and onions cool, use a basting brush, rubber spatula, or fingers to coat a 9” glass pie dish with a thin layer of soft butter. Once evenly spread, pour in bread crumbs and tilt to cover the butter in a thin layer of crumbs. Pour out and reserve any excess crumbs.

In a large bowl combine cabbage, onions, garlic, eggs, cheese, flour, thyme, caraway seeds, pepper, and salt to taste. Stir until cabbage mixture is consistent and sticky. Add to pie dish and use a spoon or spatula to flatten the top.

Bake in preheated oven for 35 min or until surface is golden brown. Remove from oven, and turn out onto a plate or cutting board.

*There are so many ways to adapt and play with this recipe. Divide the mixture between several ramekins for a dinner party so each guest can enjoy their own personal pie. Meat eaters can add browned bacon or pancetta to the mix before baking. Also try mixing up the spice and cheese mixture! You can’t go wrong with cheddar or hard alpine cheeses, and I like to make a curried version with cumin seeds, garam masala, and turmeric.