EASY CABBAGE PIE
If you want to make something a little fancier with your cabbage that is full of rich flavor then this is a great little recipe to have on hand. Make your vegetable sides extra interesting and you will not miss the starches on your dinner plate. After all vegetables are our good carbs and everyone no matter what diet they are following should be sure to get enough vegetables each week.
If you are not a fan of crunchy cabbage, make sure to cook it to a soft texture in the pan first before baking in the pie. It is delicious that way and the cabbage sort of caramelizes along with the onion and gets a little brown in spots.
Since bacon always goes well with cooked cabbage, I decided to add cooked chopped bacon to the cabbage pie.
This cabbage pie recipe is great served with a dollop of sour cream and bits of fresh parsley.
Make sure the shredded cabbage is sliced thinly and longer strips should be cut in half. If you are a moderate low-carber, you could add shredded carrot or shredded sweet potato to the cabbage, although I didn't do that and it was perfectly tasty just as the recipe is written.
I didn't add black pepper, but if you do, it can spice this pie up a bit. Add it to taste. I added dried herbs to this pie, but if you are not too fond of them, you can reduce them or leave them out of this cabbage mixture. You could add onion powder instead.
The nutrition in this pie is high. I cook the cabbage over medium heat. You can serve this green cabbage pie alongside fried tomatoes and a chicken, turkey or sausages entree. This cabbage casserole is sure to please most people, just not sure about kids though.
In some countries like Russia puff pastry or dough is used, but that is not necessary. Refrigerate leftovers by covering the pie dish with plastic wrap. Finish within a couple of days for the best experience.
Prep time for this recipe is about 25 minutes total time.
INGREDIENTS:
4 large eggs
1/4
cup sour cream (60 mL)
1/4
cup mayonnaise (60 mL)
1/4
cup Gluten-Free Bake Mix 2, OR (60 mL)
almond flour
1/2
tsp cornstarch (2 ml)
1 large onion, diced
1 lb cabbage, finely sliced and chopped in half (0.45 kg)
1 tsp basil (5 mL)
1 tsp oregano (5 mL)
1/2
tsp salt (2 mL)
6 slices bacon, cooked as desired, cut into bits
1 cup shredded Mozzarella cheese (250 mL)
INSTRUCTIONS:
Preheat the oven to 375°F (190°C)
In
medium bowl, whisk together eggs, sour cream and mayonnaise. Combine Gluten-Free Bake Mix 2. OR almond flour and
cornstarch. Whisk into the egg mixture.
In
large, nonstick frying pan, cook onion in a little olive oil and butter until
softening. Add shredded cabbage and toss
gently, adding more olive oil if necessary, or you could add about 1/4
cup (60 mL) water. Place the lid
on the pan, if you have one and cook until the cabbage has softened. Sprinkle with basil, oregano and salt and
toss gently to combine.
Place
cabbage and onion mixture in bottom of a greased 9-inch (23 cm) glass pie
dish. Pour egg mixture over top. Top with bacon bits and Mozzarella cheese. Bake 20 to 25 minutes until golden brown.
Yield: 8 servings
1
serving
217.5
calories
12.5
g protein
15.5
g fat
1.4 g fiber
5.8
g net carbs
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