Flush from my success with curried fish pie, it was time for the next Modern Baker Challenge recipe — cabbage pie. The Savoy cabbage for this recipe had been in the refrigerator for a few weeks, so I knew I had to make it soon. I decided to change this one up just a bit. Rather than making a typical double-crust pie, I thought I’d use my new Celtic baker from King Arthur Flour and make it more like a pot pie.
After blanching and shredding the cabbage, I sautéed onion and garlic in olive oil, then added the cabbage and cooked it down. I scraped the vegetables into a bowl and seasoned them with salt and pepper. I stirred in ricotta, parsley, eggs, and Parmigiano-Reggiano, then poured the mixture into the casserole dish.
I topped the pie with rolled out pieces of crust, then baked it at 375°F for about 30 minutes. The filling set up nicely and the crust was lightly browned and flaky.
Although this dish would make a nice appetizer or light dinner, I served it as part of our St. Patrick’s Day meal, alongside corned beef, mashed redskin potatoes, and Irish brown bread. The cabbage pie was well-seasoned and made a nice accompaniment to the rest of the meal.
I’m not sure I’ll make this dish again, but we did enjoy it as a change from our normal steamed cabbage or Colocannon.