That, my dear friends, is cabbage pie. And that, my dear friends, is all sorts of lowly veggies topped with puff pastry screaming to the heavens to love and appreciate it as one of the easiest comfort foods. An easy dinner that will become a family favorite.
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And we do.
Oh … how we appreciate this dish. This is a budget-friendly, show-stoppingly beautiful, and oh-so-tasty dish that makes us appreciate cabbage and onions in a new way.
Anything that costs us that little and gives us this much deserves an award!
And the award for most beautiful budget-friendly dish goes to … Cabbage Pie! (applause applause)
Don’t get your panties in a bunch about supper tonight. You’ll only need to reach for a package of puff pastry (please do always keep a package of this in your freezer for easy toppings and crusts on a busy night!), chop up some onions and potatoes, wilt some cabbage, and mix up a wee bit of flour & broth together and before you know it… POW … beauty and supper in the same pan!
Soooo, you might want to follow the recipe a wee bit more than that. Truth be told, however, the simplicity of this dish combined with the lowliness of the ingredients is guaranteed crazy good. Craaazy! Let’s talk seasoning here …
With this dish, it’s all about preference and ingredients. You want to be very careful with the addition of salt and keep in mind whether you are adding salt with your broth, your veggies, or if you’ve added some meat, it will alter the salt content. Frankly, I would under season and be sure to provide salt and pepper on the table if it’s needed. This dish can go from perfect to salty ocean flavor in no time at all. So be careful!
P.S. Everyone asks about this pan. Get it here.
This dish is a winner for holidays and parties because of the ease in which you can prepare it in advance. Feel free to get the cabbage and onion part made up ahead a few hours. Simply keep it covered until ready. If you do put it in the fridge, warm it a few minutes to take out the chill and not slow down the dish’s baking time. While I prefer to create the gravy in a saucepan on the stove, you can certainly do it in the microwave to free up a burner. Just be sure to watch it carefully towards the end to keep it from boiling over and causing a giant mess! Be sure to take the puff pastry out an hour before you plan to bake this dish! And when I say out I mean OUT of it’s wrappings, too!
I try to use budget-friendly and healthy ingredients in ways that are beautiful AND taste good. Creamy Radish Soup, Gourmet Mushroom Soup, Tomato Tart (another puff pastry creation), and Butternut Squash Cake are some of my favorites lately. Do give them a look and tell me …What ingredient do you think is overlooked far too often in cooking and baking?
Make it a Meal:
- I like to serve this alongside a light soup or salad. Anything else feels too heavy and carb-loaded.
- A fruit dessert is perfect to serve with this! Try our easy mini pavlova’s. No baking needed.
- If you are looking for an Irish-themed meal you need to add Colconnan (fancy mashed potatoes) and a Chocolate Stout Float
This keeps well as left-overs when reheated in the oven. Put the leftovers on a cookie sheet with aluminum foil covering it and bake it for about 15 minutes at 350 degrees.
- 1 head cabbage chopped
- 1 pkg puff pastry sheets thawed. THIS IS IMPORTANT!
- 1 red potato chopped
- 1 red onion sliced
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 3/4 cup half and half cream, or milk
- 4 teaspoons salt
- 3 teaspoons pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons flour
- 1 beaten egg
- Butter the bottom and sides of a 9 by 13 casserole dish. Set aside.
- Cover the bottom of a large skillet with water and add 1/2 the head of chopped cabbage. Simmer on medium heat, turning often, until cabbage is getting tender and translucent. About 5 minutes. Place the cabbage in a colander and rinse with cold water to stop the cooking. Set aside. Repeat with remaining cabbage.
- In the skillet melt butter on med-high heat adding the potato and onion when butter is melted.
- Saute the potatoes and onions until onions are translucent, about 5 minutes. Stir them into the cabbage and pour the whole mixture into the bottom of the casserole pan.
- Turn the skillet to medium-high heat and add the 2 cups of beef stock, salt, pepper, thyme, and rosemary. Bring to low boil.
- Whisk the milk and flour together in a small bowl until smooth. Turn the heat to low and pour the milk/flour gently into the beef stock whisking constantly.
- Gently heat, while stirring, for about 2 minutes allowing the mixture to thicken. Poor the stock mixture over the cabbage, onions, and potatoes in the casserole pan. Stir gently to mix.
- Cover the cabbage, onions, potatoes, and broth mixture with puff pastry. Press the pastry down and in the pan sealing the edges and trimming as needed.
- Brush the top of the pastry with the beaten egg.
- Bake for 30 minutes or until golden brown in a pre-heated 400 degree oven.