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Cabbage Pie Skillet

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Cabbage Pie is one of those comforting dishes that Grandma always prepared for vacations or breakfast with the family and of course we loved it, partly because Grandma was so proud to prepare it. Today we love it for its classic charm and delicious taste. A cabbage pie pan is not only for a special family meal, but also for a weekday dinner. Our cabbage pie pan is a great way to serve a little comfort without too much effort. The result is a belly-warming and delicious meal.

We love the combination of textures in this dish; the crunchy cabbage, the savoury onion and the creamy filling that comes from a mixture of eggs, sour cream and half and half. All baked in the oven and the result is a golden crust that adds flavor and a wonderfully subtle crunch. Once you’ve tasted this mixture, you’ll soon understand why it’s so amazing, so simple, so good and so delicious.

A unique dish is something we especially enjoy when it comes to weekday meals. Even better, a meal like this is very profitable because the basic ingredients combine to make something really good. It’s a great way to get rid of all the vegetables that might be withered and close to the end, making us feel like we haven’t wasted the food in our refrigerator. If you have leftover rice, add it to the mix as well; the rice will add a little bit of substance to the whole meal, but we think it’s pretty amazing without the rice added. Serve this rice for brunch or dinner on weekdays – it will satisfy your group of hungry people as much as it satisfies ours!

INGREDIENTS

1 head cabbage, grated
1 medium yellow onion, diced
4 large eggs
¼ cut half and half
⅓ cup sour cream
1 teaspoon garlic powder
2 teaspoons of salt
½ teaspoon pepper
½ cup all-purpose flour
2 teaspoons of baking yeast
1 tablespoon of olive oil
2 tablespoons of unsalted butter

PREPARATION

Preheat oven to 350°F.
Sauté onions in an ovenproof skillet over medium-high heat in oil and butter, 1 teaspoon salt and ½ teaspoon pepper until softened. Add cabbage and stir gently.
In a large bowl, beat the eggs, crème fraîche, half the cream, garlic powder and a teaspoon of salt. Add the flour and baking powder and stir until well blended.
Pour the egg mixture over the cabbage and onions and transfer the pan to the oven. Bake for 30 minutes or until the top of the pan is golden brown.

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