Most people have no idea what to do with cabbage. Actually, let me correct that. Most people know exactly one thing to do with cabbage and that's about it.
In France, it goes into Soup.
In the Mexico, it goes on Tacos.
In the US, it is for Slaw.
In India, it goes as a Sabzi with mustard seeds and turmeric.
In Korea, it goes into Kimchi.
What I meant to say is that most people are unaware of the many different ways to work with cabbage. It is anything but boring. 1 head can give many meals. It's nutritious, and most importantly.. it tastes like a gift from the ground. It can be eaten raw, boiled, sautéed, roasted, stuffed, cored, or as a topping.
Let me introduce you to one of the Russian ways to make cabbage the main attraction (other than Borscht). This "pie" is very filling and the combination with hard-boiled eggs may seem surprising, but it really does the trick.
Serves 6-8
Ingredients
1 Tbsp olive oil
1 tsp caraway seeds
1 large onion, sliced into moons
2 Tbsp butter
1/2 large cabbage, shredded (about 4 cups)
1 bunch fresh dill, chopped
lots of cracked black pepper
salt to taste
3 hard-boiled eggs, chopped
Batter
3 large eggs
3 Tbsp mayonnaise
3 Tbsp yogurt
1 1/2 tsp baking powder
1/2 cup flour
black pepper
1 Tbsp chopped dill
Directions
1. Heat the oil in a large wok and add the caraway seeds. Cook until they crackle, then add the onion slices with a few pinches of salt.
2. Add 1 Tbsp butter and most of the shredded cabbage. Cook, stirring to coat, then add the rest of the butter and cabbage with a hefty hand of black cracked pepper. Do this until the cabbage is tender (about 5-7 minutes).
3. Remove from heat and let cool. While this is happening, preheat the oven to 180°C 350 °F.
4. Make the batter. Beat the eggs well with the mayonnaise and yogurt, then stir in the flour and baking powder until the mixture is even. Stir in the pepper and chopped dill.
5. Butter a pie or cake mould and pour 1/3 of the batter in. Place in the oven and cook for 15 minutes.
6. While this is happening, go back to your cabbage. Stir in the fresh dill. It should have cooled down a bit.
7. Remove the batter from the oven and start assembling. Place 1/2 of the cabbage mixture into the mould over the partially cooked batter. Sprinkle the chopped hard-boiled eggs in 1 layer. Add the rest of the cabbage mixture on top of the eggs. Pour the rest of the batter over the cabbage. You will doubt that a crust will form.
8. Place the assembled pie into the oven and cook for about 35 minutes. The top crust should be golden. Let cool for at least 15 minutes.
Serve warm or at room temperature as an appetizer or as a meal. I served mine alongside some roasted roots.
The crust is surprising as it packs an interesting mix of flavors and pairs perfectly with the cabbage and hard-boiled eggs.
I'm not going to lie.. almost anything made with cabbage is a win for me, and this dish is no exception to the rule...