Happy Pie Day!
If only I could transport you from your computer screen to my kitchen, sit you at my table and feed you this creamy, savory pie. Then you’d know what I’m talking about. You would understand the tiny burns I almost made on the tip of my fingers, hurrying to take this hot, steamy and sweet smelling juicy pie out of the oven. If you were here to smell the earthy flavors and the flavorsome herbs roasting away to create deliciousness, you would have done the same. Rush to take it out. Rush to cool it down. Rush to dig in.
Pity you’re not. Now all you’re left with are my words and a couple of photos. Which, imperfect as they are, I hope can persuade you to pop one in the oven tonight. And no, not because today is
Pi Pie Day. Pie Day is Everyday! Doh. But because even the most common of vegetables should by highly regarded, savored and appreciated for their own sake.
- 300 gr green cabbage + 5 whole leaves
- 420 gr potatoes, peeled and roughly chopped
- 1/4 zucchini, grated
- 1/2 big onion, finely chopped
- 1 green onion, chopped
- 1 tsp mixed herbs
- 1 TBSP apple cider vinegar
- sea salt, to taste
- freshly ground black pepper, to taste
- chili flakes, to taste
- olive oil
- Bring a pot of water to a boil and add the cabbage leaves to it. Cook them for 2-3 minutes, just until softened. Remove and place in cold water, then drain and pat dry with paper towels.
- In the same pot, add the potatoes and cook on medium heat until tender.
- Preheat the oven to 190C and prepare the pie shape by lining it with baking paper, enough to cover the bottom and the sides, and brushing it with a bit of olive oil.
- Add a bit of olive oil to a pan and sautee the onions until soft and translucent. Add the green onions and zucchini and cook for 2-3 minutes. Add the cabbage and the herbs and continue to cook over medium heat until the cabbage softens and develops the sweet (yum) taste. Season with sea salt and freshly ground black pepper.
- While the veggies finish cooking, mash the potatoes in a big bowl.
- Add the cabbage mixture to the potatoes, together with chili flakes, the apple cider vinegar and a bit more olive oil if needed to make everything smooth and creamy.
- Take the cabbage leaves and cut out the thick vein. Use them to carefully line the pie shape, making sure they cover the bottom and sides – we needed 3 big leaves for this and another 2 to cover the top.
- Scoop the cabbage potato mixture into the pie shape and press it firmly. Cover with the remaining 2 cabbage leaves, sprinkle a bit of olive oil and freshly ground black pepper on top and add some fresh herbs of your choosing.
- Cover pie shape with foil and place it in another bigger tray 1/3 filled with water.
- Bake for 40 minutes to 1 hour (depending on the type of oven).
This recipe was adapted from French Food and Cooking.
So, what’s your favorite pie?