Sunday, 13 April 2014
White cabbage pie
I meant to publish this yesterday to keep with my blogging schedule, but I had my favourite Sister visiting for the weekend, so I was busy. We had a lovely time celebrating the fact that she finished her final exams for med school last week. We had dinner at the Oak Bistro, which in my opinion is one of the better restaurants in Cambridge, and I also cooked some stuff at home, including a lovely rhubarb and strawberry crumble. We went for a long run, or more correctly Sis did the running and I went along for a bikeride, the only way for me to keep up with her! So when I fell into bed last night blogging was the furthest thing from my mind and I just fell asleep as soon as my head hit the pillow.
Today's recipe is another dish I made for our vegetarian week last week. The recipe is based on a recipe from the Finnish baking blog Kinuskikissa, although I have made some modifications to it. It is called Georgian cabbage pie, and I have had similar dishes before back home in Finland which consist of cabbage in a tomato puree sauce with gherkins and they have been called Georgian too. And this is Georgia as in the country, not the US state. I have no idea whether this is just a dish that exists in Finland and has for some reason been christened "Georgian" or whether it actually has some Georgian origin. Be it this way or that, it's really delicious, and cabbage is super cheap as well so this is a great dish to make.
White cabbage pie (serves 6-8):
1 tbsp olive oil
1/2 head of white cabbage
2 cloves of garlic
300 ml sour cream
2 tsp mustard
1 tbsp cider vinegar
3 tbsp tomato puree
1/2-1 tsp cayenne pepper
1 tsp smoked paprika
1/2 cup chopped gherkins
black pepper (and salt if desired)
100 g mature cheddar
1 shortcrust pastry (I used store bought as I was feeling lazy)
Finely chop the onion, garlic and cabbage. In a large saucepan, heat the olive oil and cook the onion for a few minutes. Add the garlic and cabbage, and let cook for a few minutes while stirring. Add about a cup of water and put a lid on the saucepan. Let cook, and stir a bit every few minutes, until cabbage starts to soften, about 10 minutes.
Preheat oven to 200 degrees C. Line a deep pie tin with the pastry. Mix all the remaining ingredients apart from the cheddar. When the cabbage is done, let cool for a while (about 10-15 minutes), drain and mix with the rest of the filling. Pour onto the pastry. Top with grated cheese. Bake for 40 minutes until the filling has set and the top is golden.
I know a combination of white cabbage and gherkins sounds really weird, but it actually tastes great. It also works really well as a stew, but here I have encased it all in crumbly shortcrust pastry and topped it with sinful amounts of cheese to make it seem less healthy to the other half of the household who didn't think vegetarian week was the best idea ever. The pie freezes really well, and was great for lunch at work.