1. Prepare the Cabbage:
Begin by washing the cabbage thoroughly. Remove any outer leaves that are tough or damaged.
Chop the cabbage into thin strips, similar to how you would for coleslaw.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped cabbage and cook it until softened, about 10-12 minutes, stirring occasionally to prevent it from burning. Season the cabbage with salt to taste.
2. Cook the Meat Filling:
While the cabbage is cooking, peel and finely chop the onions.
In a separate skillet, heat a little vegetable oil over medium heat. Add the onions and sauté until they become soft and translucent, about 5 minutes.
Add the ground meat to the onions, breaking it up with a spatula as it cooks. Stir and cook the meat until it’s browned and fully cooked, about 8-10 minutes.
Season the meat with salt, paprika, ground black pepper, and ground coriander to taste. Stir well to distribute the spices evenly throughout the meat.
Once the meat is cooked and the spices are incorporated, remove it from heat.
3. Combine the Filling:
Once the cabbage is softened, combine it with the cooked meat and onions in the same skillet. Stir everything together so that the cabbage and meat are evenly mixed.
Adjust the seasoning if needed by adding more salt, pepper, or paprika to taste.
Set the filling aside to cool slightly while you prepare the batter.
4. Prepare the Batter:
In a large mixing bowl, whisk the eggs until they are frothy.
Add the sour cream to the eggs and whisk again until smooth and fully combined.
Season the batter with salt, paprika, and ground black pepper to taste.
Gradually add the flour, one tablespoon at a time, whisking continuously until you have a smooth, thick batter. The batter should be thick enough to coat the back of a spoon but not too dense.
5. Assemble the Pie:
Preheat your oven to 180°C (350°F).
Grease a baking dish or line it with parchment paper.
Spread the cabbage and meat filling evenly across the bottom of the dish.
Pour the prepared batter over the filling, making sure to cover it completely. Use a spatula to spread the batter evenly if needed.
6. Bake the Pie:
Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the batter is fully set.
You can check for doneness by inserting a toothpick into the center of the pie. If it comes out clean, the pie is ready.
Once baked, remove the pie from the oven and let it cool for a few minutes before slicing and serving.
Cooking Tips:
Finely Chop the Cabbage: To ensure even cooking, chop the cabbage into thin strips. This will help it soften faster and blend better with the meat filling.
Add Extra Veggies: If you’d like to add more vegetables to the pie, consider adding grated carrots or chopped bell peppers. Just sauté them along with the onions for added flavor and texture.
Choose Your Meat: You can use any type of ground meat for this recipe, including beef, pork, or even chicken. A mixture of beef and pork will give the pie a richer flavor, but chicken or turkey can make it a lighter dish.
Make Ahead: This pie can be prepared ahead of time. Simply assemble the pie and refrigerate it before baking. When you’re ready to serve, bake it fresh and enjoy.
Add Cheese: For a richer flavor, sprinkle some grated cheese, like mozzarella or cheddar, on top of the pie during the last 10 minutes of baking.
Storage:
Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.
Freezing: You can freeze this pie for up to 1 month. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. To reheat, thaw it in the refrigerator overnight and bake at 180°C (350°F) until warmed through.
Nutritional Facts (per serving):
Calories: 320 kcal
Fat: 16 g
Carbohydrates: 25 g
Protein: 18 g
Fiber: 3 g
Sodium: 600 mg
Please note that these values are approximate and may vary based on portion size and the specific brands of ingredients used.
FAQs:
1. Can I make this pie without meat?
Yes, you can make a vegetarian version by simply omitting the meat. You can replace the meat with additional vegetables like mushrooms, carrots, or zucchini for a delicious vegetarian alternative.
2. Can I use different spices?
Absolutely! Feel free to experiment with different spices. You could add cumin, thyme, or even a pinch of chili powder for a spicier flavor profile.
3. Can I use a different type of dough?
If you prefer a more traditional pie crust, you can substitute the batter with a pre-made pie dough or puff pastry. Simply place the dough on top of the filling and bake as directed.
4. What’s the best way to reheat this pie?
The best way to reheat the pie is in the oven at 180°C (350°F) for about 10-15 minutes. This helps keep the crust crispy. You can also microwave individual slices, but the crust may lose some of its texture.
5. Can I add cheese to the pie?
Yes! Adding cheese to the top of the pie during the last 10 minutes of baking can give it a deliciously rich and creamy finish. Mozzarella, cheddar, or Parmesan are all great options.
Conclusion:
This Cabbage and Meat Pie is a delicious and filling dish that brings together simple, everyday ingredients in a flavorful way. The tender cabbage, savory meat, and warm spices create a perfectly balanced filling, while the easy-to-make batter ties everything together with a soft, golden crust.
Whether you serve it for lunch, dinner, or as a snack, this pie is a great option for any meal. It’s not only budget-friendly and easy to make but also highly customizable, allowing you to adapt the filling to suit your taste preferences. With its hearty and comforting flavors, this pie is sure to become a family favorite.
Enjoy it fresh out of the oven, and don’t forget to pair it with a side of sour cream or your favorite sauce for an extra layer of flavor.
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