Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Cabbage Pie
Fruit and Vegetables

Dish lined with cabbage leaves, filled with root vegetable and/or beans (eg. potato and broad beans). Topped with more cabbage leaves and baked.

This type of cabbage pie seems to have been a favourite of Victorian vegetarians. The Yorkshire Evening Post - Saturday 14 January 1893 - records some incedulity at the possibility of a Vegetarian prize-fighter, wondering if; "his cabbage pie was made palatable by beef gravy and his pease-podding altogether innocent of the saving graces of bacon."


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

1 large savoy or white cabbage
1 large onion
3 large potatoes
1 leek
3/4 pint single cream
8 oz grated cheese
3 large eggs

Trim the cabbage and chop half the leaves. Cook the remaining whole cabbage leaves until tender. Cook the chopped cabbage leaf and other vegetables together until just softened, and coarsely mash. Well butter the inside of an oven dish and line it with the cooked whole cabbage leaves, allowing some leaves to hang over the edge. Stir the cream, cheese and egg into the mashed vegetables, pour them into the cabbage-lined dish, flop the hanging leaves over the top and bake for about 30 mins at 200C.





MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats