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Mae's Cabbage Pie
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Cuisine: On a budget Southern
Saving Southern Food
Atlanta cookbook author Virginia Willis of our Saving Southern Food chefs panel tested this recipe and was delighted with the results: "This Southern-style casserole honestly surprised me. I knew it would be an old-fashioned, comfort food classic like Grandma used to make, but until testing and tasting, I didn't realize it was a rich, savory custard, as well."
Hands on time: 15 minutes Total time: 1 hour Serves: 6 to 8
Ingredients:
-
1 quart water
1 medium head cabbage (about 2 pounds), cored and sliced
1/2 cup (1 stick) unsalted butter, plus more for the baking dish
2 slices white bread (or 1/2 cup toasted bread crumbs)
2 teaspoons baking powder
4 large eggs, lightly beaten
1/2 cup whole milk
Coarse salt and freshly ground black pepper
Instructions:
Preheat oven to 350 degrees. Lightly grease a 9-by-12-inch glass baking dish or medium gratin pan with butter. Set aside.
In a medium pot over high heat, bring salted water to a boil. Add the cabbage and reduce heat to medium. Cook until very tender, 20 to 25 minutes. Drain the cabbage in a colander. In the same pot, add the butter and heat until melted. Return the cooked cabbage and mash, using an old-fashioned potato masher, until coarsely mashed. Meanwhile, brown the bread in the oven or in a toaster until very dark brown. Remove. When it's cool enough to touch, place in a sealable plastic bag. Using a rolling pin, crush the toast until very fine. (Or use about 1/2 cup toasted bread crumbs.) Add the baking powder to the bread crumbs, and stir to combine.
Add the bread-crumb combination, eggs and milk to the cabbage. Stir to combine. Season the mixture with salt and pepper. Transfer to the prepared pan, and bake until golden brown, about 45 minutes. Remove from the oven to cool slightly, then serve.
In a medium pot over high heat, bring salted water to a boil. Add the cabbage and reduce heat to medium. Cook until very tender, 20 to 25 minutes. Drain the cabbage in a colander. In the same pot, add the butter and heat until melted. Return the cooked cabbage and mash, using an old-fashioned potato masher, until coarsely mashed. Meanwhile, brown the bread in the oven or in a toaster until very dark brown. Remove. When it's cool enough to touch, place in a sealable plastic bag. Using a rolling pin, crush the toast until very fine. (Or use about 1/2 cup toasted bread crumbs.) Add the baking powder to the bread crumbs, and stir to combine.
Add the bread-crumb combination, eggs and milk to the cabbage. Stir to combine. Season the mixture with salt and pepper. Transfer to the prepared pan, and bake until golden brown, about 45 minutes. Remove from the oven to cool slightly, then serve.
Notes:
The addition of baking powder gives the dish a light texture; otherwise, it may be too dense.
Nutrition:
Per serving (based on 6): 276 calories (percent of calories from fat, 69), 8 grams protein, 14 grams carbohydrates, 4 grams fiber, 22 grams fat (12 grams saturated), 193 milligrams cholesterol, 308 milligrams sodium.
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