Description
This Skillet Cabbage Pie is a quick, easy, and flavorful recipe, perfect for busy days. It’s incredibly versatile, nutritious, and requires minimal cleanup, offering a comforting meal cooked entirely on the stovetop without the need for an oven.
Ingredients
500g Cabbage, finely sliced
3 large Eggs
1/2 cup Milk
1/2 cup Wheat Flour
1/4 cup Grated Parmesan Cheese
1 tsp Baking Powder
1/2 medium Onion, chopped
2 cloves Garlic, crushed
2 tbsp Olive Oil
Salt, to taste
Black Pepper, to taste
2 tbsp Chopped Fresh Herbs (parsley and chives)
Instructions
- Prepare the Cabbage: In a large non-stick skillet, heat 1 tbsp of olive oil. Add the chopped onion and sauté until translucent. Add the crushed garlic and sauté for another 1 minute. Add the sliced cabbage, season with salt and black pepper. Sauté over medium heat, stirring occasionally, until the cabbage wilts and becomes tender, about 8 to 10 minutes. Remove from heat and set aside
- Prepare the Batter: In a large bowl, beat the eggs. Add the milk, wheat flour, grated Parmesan cheese, and baking powder. Mix well until the batter is smooth and lump-free. Season with salt and black pepper to taste
- Combine Ingredients: Add the sautéed cabbage and chopped fresh herbs to the egg batter. Mix gently to incorporate all ingredients
- Cook in the Skillet: Wash and dry the same skillet. Heat the remaining 1 tbsp of olive oil over medium-low heat. Pour the entire pie mixture into the skillet, spreading evenly. Cover and cook for about 15 to 20 minutes, or until the edges are golden and the top begins to set
- Finalize: To brown the top of your Skillet Cabbage Pie, you have two options: (1) On the Stove: Carefully use a large plate or lid to flip the pie. Return it to the skillet and cook the other side for another 5 to 7 minutes, until golden. (2) In the Oven (if your skillet is oven-safe): If your skillet is suitable for the oven, sprinkle extra Parmesan cheese on top and bake in a preheated oven at 180°C for 10 to 15 minutes, or until golden and the cheese melts
- Serve: Remove the Skillet Cabbage Pie from the skillet, cut into slices, and serve immediately
Notes
If the sautéed cabbage releases a lot of water, gently squeeze it or use a sieve to remove excess liquid before adding to the batter to prevent a watery pie.
Cook the pie over medium-low heat to ensure even cooking and browning without burning.
Use a good quality non-stick skillet (approx. 24-26 cm in diameter) for easy flipping and removal.
Using a lid during cooking is essential as it creates steam, helping the pie cook through and set on top.
Test doneness by inserting a toothpick into the center; if it comes out clean, the pie is ready.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
For best texture, reheat individual slices in a non-stick skillet over low heat (covered) or in a preheated oven at 160°C for 10-15 minutes.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian