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."
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1 large savoy or white cabbage
1 large onion
3 large potatoes
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.
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