This incredibly delicious and hearty cabbage pie transforms humble ingredients into a satisfying meal that’s perfect for any season. Combining seasoned shredded cabbage with creamy cashews wrapped in golden shortcrust pastry, this vegan-friendly dish proves that plant-based cooking can be both comforting and flavorful. The aromatic blend of spices creates a complex flavor profile that will surprise even the most dedicated meat-eaters.
Ingredients
For the Cabbage Filling
- 500g (1 lb) green cabbage, finely shredded
- 1 large onion, thinly sliced
- 1/2 teaspoon ground mustard
- 1 teaspoon sweet paprika
- 1 teaspoon smoked garlic powder
- 1/2 teaspoon ground cumin
- Salt to taste
- 70g (1/2 cup) raw cashew nuts, roughly chopped
For the Pastry
- 2 sheets shortcrust pastry (store-bought or homemade)
- Vegetable oil spray for brushing
Equipment Needed
- 23cm (9-inch) cast iron skillet or pie dish
- Large mixing bowl
- Food processor or knife for chopping cashews
Step-by-Step Instructions
Preparing the Cabbage Filling
Remove any damaged outer leaves from the cabbage and cut it in half through the core. Remove the core and finely shred the cabbage using a sharp knife or mandoline slicer. The shreds should be approximately 3mm thick for optimal texture and cooking.
Place the shredded cabbage in a large mixing bowl. The bowl should be spacious enough to allow for easy mixing of all ingredients without spillage.
Peel and slice the onion into thin half-moons, approximately 2-3mm thick. Add the sliced onion to the bowl with the shredded cabbage.
Seasoning the Mixture
Add the ground mustard, which provides a subtle tangy depth that complements the mild sweetness of the cabbage. The mustard also helps bind the flavors together during the resting period.
Sprinkle in the sweet paprika, which adds both color and a gentle smoky sweetness to the filling. The paprika will also contribute to the beautiful golden color of the finished pie.
Add the smoked garlic powder, which provides an intense, aromatic flavor without the moisture that fresh garlic would contribute. This helps maintain the proper consistency of the filling.
Incorporate the ground cumin, which adds warmth and earthiness to balance the other spices. The cumin pairs particularly well with the nutty cashews.
Season generously with salt, keeping in mind that the cabbage will release moisture during the resting period, which may dilute the seasoning slightly.
Mix all ingredients thoroughly, ensuring the spices are evenly distributed throughout the cabbage and onion mixture. Use clean hands or a large spoon to combine everything effectively.
Set the seasoned mixture aside for exactly 10 minutes. This resting period allows the salt to draw out excess moisture from the cabbage while the spices penetrate the vegetables, creating a more flavorful filling.
Preparing the Cashews
While the cabbage mixture rests, roughly chop the raw cashew nuts into small pieces using a food processor with pulse setting, or chop by hand with a sharp knife. The pieces should be varied in size, with some fine crumbs and some larger chunks for textural interest.
The cashews will provide richness and protein to the filling while adding a subtle nutty flavor that complements the spiced cabbage beautifully.
After the 10-minute resting period, add the chopped cashews to the cabbage mixture and stir thoroughly to distribute them evenly throughout the filling.
Assembling the Pie
Preheat your oven to 200°C (400°F). Position the oven rack in the lower third to ensure the bottom crust cooks properly.
Lightly grease a 23cm (9-inch) cast iron skillet or pie dish with oil. Cast iron is preferred as it conducts heat evenly and creates a beautifully crispy bottom crust.
Roll out the first sheet of shortcrust pastry on a lightly floured surface until it’s large enough to line the bottom and sides of your skillet with some overhang. The pastry should extend about 2-3cm beyond the rim.
Carefully transfer the pastry to the prepared skillet, gently pressing it into the corners and up the sides. Allow the excess pastry to hang over the edges rather than trimming it at this stage.
Spoon the seasoned cabbage and cashew filling into the pastry-lined skillet, distributing it evenly and pressing it down gently to eliminate air pockets.
Creating the Top Crust
Roll out the second sheet of pastry to fit over the top of the pie. It should be slightly larger than the diameter of the skillet to allow for proper sealing.
Place the top pastry over the filling, then fold the overhanging bottom crust up and over the edge of the top crust. Pinch and crimp the edges together to create a sealed border, ensuring no filling can escape during baking.
Using a sharp knife or fork, create several small vents in the top crust to allow steam to escape during baking. This prevents the crust from becoming soggy and helps achieve the perfect texture.
Lightly spray or brush the top crust with oil, which will promote golden browning and create an appealing finish.
Baking the Pie
Place the assembled pie in the preheated oven and bake for 40 minutes, or until the crust is golden brown and the filling is heated through.
The pie is done when the top crust is evenly golden and sounds hollow when gently tapped. The edges should be well-browned and crispy.
Remove from the oven and allow to cool for 10-15 minutes before serving. This resting period helps the filling set and makes slicing easier.
Nutritional Information and Timing
Preparation Time: 25 minutes
Resting Time: 10 minutes
Baking Time: 40 minutes
Total Time: 1 hour 15 minutes
Serves: 6-8 portions
Approximate Nutritional Values per Serving:
- Calories: 320
- Carbohydrates: 35g
- Protein: 8g
- Fat: 18g
- Fiber: 4g
- Sugar: 6g
- Sodium: 380mg
- Vitamin C: 45% DV
- Vitamin K: 85% DV
- Folate: 15% DV
Recipe Variations and Substitutions
Nut and Seed Alternatives
Replace cashews with chopped walnuts, sunflower seeds, or pumpkin seeds for different flavors and textures. Pine nuts add a Mediterranean flair, while chopped almonds provide extra crunch.
Spice Variations
Create a Mexican-inspired version by adding chili powder and oregano. For an Indian twist, incorporate curry powder and turmeric. Mediterranean flavors work well with dried herbs like thyme and rosemary.
Vegetable Additions
Enhance the filling with diced carrots, bell peppers, or mushrooms. Root vegetables like parsnips or turnips add sweetness and substance to the pie.
Pastry Alternatives
Use puff pastry for a flakier crust, or make a wholemeal pastry for added nutrition and flavor. Gluten-free pastry works well for those with dietary restrictions.
Protein Enhancements
Add cooked lentils, chickpeas, or crumbled tofu for additional protein. These additions make the pie even more substantial and nutritionally complete.
Frequently Asked Questions
Can I make this pie ahead of time? Yes, the assembled unbaked pie can be wrapped tightly and refrigerated for up to 24 hours or frozen for up to 3 months. Add 10-15 minutes to the baking time if cooking from frozen.
How do I prevent a soggy bottom crust? Pre-bake the bottom crust for 10 minutes before adding the filling, and ensure your oven is properly preheated. Using a cast iron skillet also helps achieve a crispy bottom.
Can I use frozen pastry for this recipe? Absolutely! Thaw frozen shortcrust pastry according to package directions before use. The results will be just as delicious as homemade pastry.
How should I store leftover pie? Store covered in the refrigerator for up to 4 days. Reheat individual slices in a 180°C (350°F) oven for 10-15 minutes to restore crispness to the crust.
What can I serve alongside this pie? This pie pairs beautifully with a simple green salad, steamed vegetables, or a tangy chutney. It’s substantial enough to serve as a main course with just a light side dish.
This savory cabbage and cashew pie represents the perfect marriage of comfort food tradition with modern plant-based cooking. The combination of perfectly seasoned vegetables, crunchy nuts, and flaky pastry creates a dish that’s both satisfying and sophisticated, proving that vegan cuisine can be every bit as indulgent and delicious as traditional fare.
