Cabbage Pie

[altivo]

We now return you to the post that was intended for last night but was interrupted by the absurdity of the "furry bead code"...

Cabbage Pie

(Based on a recipe reputedly favored by George Bernard Shaw)

1 small or half a medium sized cabbage, red or green, shredded finely
1 medium sweet onion, peeled and sliced thinly
half a rutabage (Swede to the non-American speakers I think), peeled and sliced very thin
4 ounces, more or less, of shredded cheese, your choice (I recommend a sharp cheddar or even Stilton)
pastry or puff pastry to cover (and line if desired) a glass pie dish

(I use a shortening pastry as for fruit pies, so I line the dish before starting.)

Prepare the vegetables as directed above. Heat a heavy skillet over medium heat, and add about one tablespoon of vegetable oil. Stir the onion slices in the hot oil until they begin to soften, then add the cabbage and rutabaga, turning until mixed well. Cover and reduce heat, allowing all to steam until the cabbage begins to soften or wilt, about 8-10 minutes.

Turn half the vegetable mixture into the pie shell or dish, then spread the shredded cheese over the top of it. Cover this with the remaining cabbage mixture, and top with the pastry of your choice. Place the dish in a 375°F oven and bake for 45-50 minutes, or until the crust is golden and starting to crisp a bit.

Serve hot, with brown mustard, bread and butter, and a nice white wine.

That was last night's supper. Mmmm. We really like this one, and it's quite vegetarian. You can make it vegan by omitting the cheese and adding some tofu or other vegan protein source. You can please the persistent carnivore by adding just a little crumbled bacon or diced ham, though it isn't necessary. This is simple peasant fare at its very best, and is quite satisfying.

And... We still have half of the pie left for tomorrow night as leftovers.

In other news, it's been snowing again, and the temperature is back in the normal range for January, hovering just below freezing in the day and dropping down at night. At least the days are noticeably longer. I left work at 5 pm and the sky was still light though it was obviously dusk. In two or three more weeks, the sun will just be setting at that time.

Comments

[farhoug.livejournal.com]

Swedes are rutabagas, never knew that one. :-)

Rutabaga isn't that widely used here I think, diced in some occasional soups, and of course in the Christmas delicacy, "Lanttulaatikko" or rutabaga casserole. It's also one of my favorite things from the season dishes.

This sounds tasty too, now I need to go to rummage through the fridge... =)

[corelog.livejournal.com]

Speaking of cooking, your cookbook arrived in the mail today! Thankee much! :D

[avon-deer.livejournal.com]

I think Swede is an exclusively British term. :D

My grandfather (a Scot) kept on going on about "neeps" whenever he wanted diced rutabega with his potato.

[altivo.livejournal.com]

I suppose in Sweden they may call them Finns. ;p

Tell me more about Lanttulaatikko, I might like to try that.

[altivo.livejournal.com]

You're welcome. I hope you'll actually try some of that.

[altivo.livejournal.com]

But "neeps" are turnips. ;p Of course, the rutabaga is a turnip, just a rather specialized one.

[farhoug.livejournal.com]

This recipe is pretty close, though there are variations with added cream, nutmeg, syrup, and potato. I guess it depends a bit on how heavy or sweet a dish one wants it to be. Usually all the Christmas foods tend to be on the rich side, maybe it's a part of the tradition to feel stuffed for the Christmas week. :-)

[altivo.livejournal.com]

Thanks. We like rutabaga, and will experiment with that approach.

[wolfgrowl.livejournal.com]

Sounds good! In fact sounds delicious. Not on my radar yet as I'm currently on a low fat, low calorie "I need to fit in my fursuit for FC" program :) But we do eat a lot of cabbage. In fact we made a cabbage lasagna where you substitute cabbage for the pasta. Quite good actually.

[shadow-stallion.livejournal.com]

*ears perk up* Cabbage lasagna? o.O That is one I have never heard before and while it sounds nauseating (I don't like cabbage) it probably is quite healthy as well as good for those who like cabbage.

[shadow-stallion.livejournal.com]

Thanks for sharing the recipe Tivo but I can assure you this is one I won't be trying. Reminds me of sitting around the dinner table when I was a child with my family trying to get me to try new dishes. I would look at one and wrinkle my nose, thinking if I don't like the way it looks, smells, etc then I am not going to like the taste. Recipe sounds interesting but the cabbage and rutebegas ruin it for me.

[altivo.livejournal.com]

This doesn't smell like cabbage, and the taste is actually sweet. It's amazing to me how prejudiced people can be sometimes. ;p

[shadow-stallion.livejournal.com]

*grins* Prejudiced? Perhaps.

This all reminds me of the talk around the table and my family asking me how I know I won't like something until I try it. That argument never worked for me in regards to things like squash, cabbage, turnips, etc. ;)

Now mind you, I came from a farming background and I LOVE most anything you can get out of the garden but this horse draws the line at some things. Chalk it up to personal tastes. :)

[altivo.livejournal.com]

Actually, if you add it up, this is high in fiber and low in fats and calories. You can reduce the fat further by a judicious choice of a low fat cheese or substituting something else for the cheese. You might some a low fat turkey sausage added, for instance.

Instead of pastry, cover the top with mashed potato spread thin, as for shepherd's pie, or use biscuit dough. With the biscuit dough, I'd bake the dish for 30 minutes covered, then uncover and add the biscuit top, return to the oven and bake until browned.

I know you need no advice on selecting the wine. ;p

[altivo.livejournal.com]

I think it's poor cooking rather than the vegetables themselves. I'll bet I could get you to eat all of them and ask for more, though obviously I'd have to lie to you about what they were.

[shadow-stallion.livejournal.com]

*nods* I will give you that one Tivo. I have had some dishes where I liked the taste even given what was in it. An example would be a squash casserole....pretty much always hated squash but there are times I could eat it based on what it was in.

On the other hoof though, there are some things that no matter how it is prepared or what it is in that I simply cannot stand the taste/smell. Crab is a perfect example of that. I have tried so many different dishes and have yet to find one that I could stomach.

[altivo.livejournal.com]

The only things I really, really dislike are lamb or mutton and their relatives, and popcorn, the point of which I never could understand. To me you might as well eat styrofoam.

Crabs are delicious, but unhealthy to eat, expensive, and also they are on the decline so I don't eat them. Ditto lobster.

The problem with sheep and goat (aside from being meat of course) is that they stink. The smell is absolutely vile and nothing takes it away.

[shadow-stallion.livejournal.com]

*grins* Popcorn eh? You are only the second person I have ever heard that doesn't like it. Kevin says he cannot stand the smell of it.

Never had lamb or mutton so I will have to take your word for that one but I am pretty much with you on the lobster bit.

Heh, I am the same way with venison. I think it has a distinct odor and taste that nothing can hide and that is another thing I refuse to eat. Plus, how could anyone shoot Bambi. :P

[altivo.livejournal.com]

Hee. Popcorn is indeed smelly while cooking, and I'm not fond of that, but much of the smell comes from the oils and other additives rather than from the corn itself (unless you are burning it.) I actually like corn and most corn products, including even grits and hominy. Popcorn, however, has always seemed totally pointless to me. Like escargot, it is just an excuse for all the crap people dump over the top of it to disguise it. And it gets stuck in your teeth, and has the texture of styrofoam cups. Scrumptious (not!)

[shadow-stallion.livejournal.com]

*chuckles* We are going to have to agree to disagree on the popcorn bit. I love it, smell, taste, etc. Now mind you I don't dump tons of butter and salt onto it though I do add salt. Considering that I have very little sodium in my diet I don't think salty popcorn is going to be too bad for me.

Grits huh? Now that sounds good. I haven't had any in ages but then again what would you expect from Tejas. Hominy? o.O I think that is the only form of corn that you could never get me to eat. :P

[altivo.livejournal.com]

I keep grits on hand because I like them for breakfast with butter and a little ground pepper. We also like them baked in a casserole dish with some cheese and an egg, served instead of potato or pasta. And yes, I can get grits easily even here deep into yankee territory. Perhaps not as many choices as you would find in, say, Alabama, but even the local grocery store does stock them.

I liked them even before Gary did a major paper on the subject when he was in graduate school. His degree is in geography, and he did a survey to locate the "grits lines." That is, he ended up with lines across the map showing where people eat grits any time of the day, only for breakfast, or not at all. It was quite amusing.

[gabrielhorse.livejournal.com]

Heh, I'm a rare breed- an omnivorous equine :`

Cabbage pie sounds unusual to say the least- tell me, how would you describe the flavor?

[altivo.livejournal.com]

Grilled onion, steamed cabbage and rutabaga, melted cheese, and the brown flakiness of pastry. How else can I describe it? It's more delicate than strong, just slightly sweet and not bitter, and, well, vegetable-y. Thinly sliced carrots or mushrooms can also be added, but the cabbage should be the main ingredient in the filling.

[hellmutt.livejournal.com]

Mmmm. If not for the pastry and the manual dexterity...

*waits for someone to complain about the onion, just to complete the set*

Veggie tails :P

[gabrielhorse.livejournal.com]

"Delicate rather than strong" is a good start. It still sounds unusual- and for some reason, I can't help but think of a pie full of Brussel Sprouts :P

[altivo.livejournal.com]

Hmm? What's wrong with the pastry?

I understand you've had some issues with dexterity of late, but with a tool like a food processor, all the prep can be almost automated on a dish like this. ;)

Re: Veggie tails :P

[altivo.livejournal.com]

I have a recipe for a pie full of Brussels sprouts in fact, from the same source, and I do like it. But sprouts are quite a bit more costly unless you grow your own, which is a bit of an adventure fighting little green worms and stuff.

"Unusual" is just a product of the lackluster American diet. Had you grown up in Europe, you'd not find it surprising at all I think. ;D

Re: Veggie tails :P

[gabrielhorse.livejournal.com]

Hmm... well, that's entirely speculative, though I'm inclined to agree, but the same could be said for any part of the world. I'm no fan of cabbage, but at least I'm okay with eating Brussle Sprouts- especially with a liberal dash of lemon juice.

[tesstheredpony.livejournal.com]

Recipe sounds yummy. Im going to try it soon.

[hellmutt.livejournal.com]

I'm still allegedly on a low-carb diet. Although all the fruit I'm eating is probably making a mockery of that, but still. :)

[altivo.livejournal.com]

It's good unless you're one of those "I don't eat vegetables" people. ;p

Re: Veggie tails :P

[gabrielhorse.livejournal.com]

Btw- out of curioustiy- ever tasted meat?

Re: Veggie tails :P

[altivo.livejournal.com]

Huh? How likely is anyone to have grown up in the US without ever tasting meat?

I have preferred vegetarian foods whenever possible for the last 30 years or so. However, I am not stringent about it because 1) I don't like to make difficulties for people who invite me into their homes, 2) restaurants can be singularly difficult to deal with sometimes though not always, and 3) my life partner and mate is not vegetarian. The latter is most significant. He never complains when I make vegetarian meals, but we share the cooking and except for breakfasts he rarely cooks vegetarian.

Re: Veggie tails :P

[gabrielhorse.livejournal.com]

You ask a question that is not a question :P

Well, I was merely curious... I hope I didn't sound like I was inferring you should try it- I really know very little about your past, so I hope you can understand the question in the proper perspective.

I've never eaten something prepared by a vegetarian I didn't enjoy- Neil in particular knows some excellent recipes for things I can't recall the names of but enjoyed the taste just the same; my mother & brother have followed suite and made some particularly tasty dishes that were primarily vegan- though some did include eggs.

I'm always willing to try a new flavor, as long as nothing more than an attempt with an open mind is expected.

Re: Veggie tails :P

[altivo.livejournal.com]

Well, I'll say no outright to some things. I'm not going to willingly even taste an endangered species' flesh, for instance. Whale is definitely out. ;p

I like fish, and continue to eat it when I can since they tell us it is particularly healthy for us anyway. I generally avoid shellfish and crustaceans if I can. I generally choose fowl over red meat when those are the only available choices.

My vegetarian leanings are generated more by my feelings for the animals themselves than by health concerns. I think health issues are more related to balance than to the specific things we eat. In the US, dietary issues relate to too much salt, sugar, and fat, no matter what the source might be. Those can be controlled readily enough even on a diet that contains quite a lot of animal sourced foods.

Re: Veggie tails :P

[gabrielhorse.livejournal.com]

What the...? Hmm... whale flesh ;)

Once in a blue moon I get ahold of some really tasty fish dish- and I don't blame you one bit for avioding shellfish- lobster does nothing for me at all.

Chicken is alright sometimes, but most people who make it want to cover it in crappy breading full of chemicals or slather it with nasty sauce. Honestly, I like a little red meat once in awhile... much less than i used to, I think.

My reasoning for my gradual diet change is sort of nutritional, but it's more about better living. It may sound ghastly, but I'd eat human flesh if I thought it was safe and not heavily polluted or full of hidden dangers :P Social morays mean nothing to me.

In my eyes, animals suffer & die anyway. Kind of closed-minded, ignorant and selfish, I suppose... *shrugs*

Re: Veggie tails :P

[altivo.livejournal.com]

Everyone and everything suffers and dies. For me the issue is that I prefer to do what I can to reduce my contribution to that. It's inevitable that just by living we cause suffering to other beings, but I believe a huge amount of it is unnecessary.

This is, of course, a very Buddhist way of thinking. ;D

Re: Veggie tails :P

[gabrielhorse.livejournal.com]

Heh, true enough... the Buddhist way of thinking certainly sounds like humanity taking the high road, but your "pig" post shows it is strictly a human construct. Heh, well I suppose I did consider myself Buddhist from the age of 22 to 29, but the idea of me sacrificing my flesh to the zombie hordes in this world didn't seem a worthy ideal *looks down at my hooves and smirks slightly, remembering idealism gone by, then chuckles and looks you in the eye* ...but thanks for remembering I said that :)

[cabcat.livejournal.com]

Rutabage? *gets the giggles and falls over* Its one of the amusing vegetables.

[altivo.livejournal.com]

Not when it falls on your head from six feet above. It's one of the HEAVY vegetables.

[cabcat.livejournal.com]

How about one bought from the store instead?

[altivo.livejournal.com]

Those are dipped in wax. It gets all over you.

[cabcat.livejournal.com]

Well don't fling it about you silly hoss :)

[altivo.livejournal.com]

I can't peel them without tossing wax about. Sorry.