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Ligurian Savoy Cabbage Pie

Blog post by gaaarp.

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.

Comments»

1. Kayte - April 3, 2011

I did it! I made it and I didn’t hate it…it was actually quite good! It looked pretty, too. Here’s my post: http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2011/04/modern-baker-ligurian-savoy-cabbage-pie.html

2. gaaarp - March 28, 2011

Here’s my take on the cabbage pie: http://wp.me/pwL3l-xq


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