Tuesday, September 1, 2009

An open cabbage pie



I've professed my love for cabbage here before and here's another recipe to prove it. My mom packed 1/2 of one of her huge cabbages for us the last time we left and I was thinking what to do with it. We'd just had cabbage with braised mince, so that was off the table. The classic yeast-pastry based cabbage pie seemed too heavy. So I invented this. It's sort of a cabbage quiche or a cabbage tarte (sounds just wrong, doesn't it?).

An open cabbage and ham pie (Lahtine kapsa ja singipirukas):

For the pastry:
100 g flour
75 g barley flour
2-3 tsp nigella seeds
1/2 tsp salt
100 g cold butter, cubed
1 egg

For the filling:
1/4 of a large cabbage (1/ of a small one)
1 tbsp of oil
1 tbsp of balsamic vinegar
1-2 tsp of brown sugar
2 tsp of Worchestershire sauce
6 slices of good lean ham
2-3 tbsp cumin seeds
2 eggs
a splosh of milk
freshly ground black pepper
1 tbsp of sour cream
fresh basil leaves
a generous handful of grated cheese

Preheat the oven to 200 C.
Combine the flours with salt and nigella seeds in a food processor. Add butter and whizz until mixture is crumbly. Add the egg, whizz some more. Press the dough to the bottom and sides of a pie dish.
Leave it in the fridge for about 30 minutes.
Pierce the pastry with a fork and bake (if you wish, cover with baking paper and baking beans) for 15 minutes.

Meanwhile shred the cabbage.
Braise it in a large saucepan. Heat the oil, add the cumin, then after about 1/2 a minute add the cabbage. Season with salt. When it starts to turn golden brown, add the balsamic vinegar and the Worchestershire sauce and the sugar. Toss. Add a small slposh of boiled water and cover. Remove from heat when the cabbage is almost tender.

Whisk the eggs with the milk, sour cream and the black pepper.

Cut the ham in thin slices.

When the pie shell is done, put in a layer of braised cabbage, then the strips of ham. Pour in the egg mixture and sprinkle with cheese. Decorate with basil.

Reduce the heat in the oven to 180 C and send the pie back in for 20 minutes.

Serve with a tossed salad or fresh tomatoes or cucumbers.

2 comments:

Sophie said...

What a fantastic cabbage , rich & delicious quiche!

MMMMMMMM,...superb!!

lisaiscooking said...

I love the barley flour and nigella seeds in the crust, and I'm a fan of cabbage!