Cabbage, Potato & Cheese Pie - Comforting, Cheesy, and So Delicious!
My grandmother knew so many different ways to cook cabbage. It was..
We live in a world where we're so used to eating meat or fish at least once a day... Even if it's a risotto or vegetable soup, it's often based on chicken or veal stock. Meanwhile, my grandmother told me that 60 - 70 years ago, this wasn't the case at all. As a matter of routine, people would go for simple foods like potatoes, vegetables, cabbage, homemade pasta, and the meat, like chicken, turkey, beef, fish, pork, would be cooked to mark a celebration, as a speciality of the day, like Christmas, birthdays, weddings, anniversaries...
My grandmother knew so many different ways to cook cabbage. It was pickled, fermented, braised, used in salads, as a filling for dumplings and cakes. That's probably where I got my love of cabbage and why I use it so much in my cooking. Which is handy, because cabbage is pretty cheap compared to other vegetables. It's also full of nutrients like vitamin K and C.
This recipe was born during my cannage-themed experiments – I was trying to come up with a dish that my boys would like. Adding cheese to the mix was a breakthrough and my efforts were greatly appreciated – not in reviews and stars, but in the form of empty plates left after their lunch and requests for just one more little slice of this "cabbage pie".
Ingredients:
2 tablespoons olive oil
2 medium onions
2 cloves of garlic
1 small cabbage
Fresh thyme or 1 teaspoon dried
Season to taste with salt and black pepper
4 eggs
1/2 cup / 120 ml whole milk
1 cup / 120 g gruyère cheese
2 potatoes, peeled
1 tablespoon butter
Serve with 1 tbsp sour cream (optional, but recommended 😋)
Kitchen utensils: frying pan, oven dish, large bowl, whisk, spatula, cheese grater, chopping board, knife.