Cabbage PIe is a favorite at this time of year.
Just like tomato pie, it has a simple crust made with a secret ingredient – mayonnaise!
Serves 4 to 6.
From “How to Cook Everything Vegetarian,” by Mark Bittman.
• 2 tbsp. butter, plus more as needed
• About 8 large kale, chard or cabbage leaves, thinly sliced
• 1 medium onion, sliced
• Salt and freshly ground black pepper
• 1/4 c. chopped mixed herbs, such as parsley, thyme, chervil and chives
• 3 hard-cooked eggs and 3 uncooked eggs
• 1 c. whole-milk yogurt or sour cream
• 3 tbsp. mayonnaise
• 1/2 tsp. baking powder
• 1 1/4 c. flour
Directions: Preheat the oven to 375 degrees. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the kale or cabbage and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning. Shell and coarsely chop the 3 hard-cooked eggs. Add to the cooked kale mixture and let cool while you make the batter. Combine the yogurt, mayonnaise and 3 uncooked eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9- by 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the kale filling; smear the remaining batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie’s top crust. Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.