Cabbage Pie

Delicious at any temperature, even cold from the fridge. And nothing could be easier to make.



  • 425 grams cabbage, thinly sliced or shredded (about half of one medium size head of cabbage)
  • 150 grams onion, diced (half of a large onion)
  • 1 bunch fresh Italian parsley, coarsely chopped
  • 1 tsp salt (or stir through the cabbage)
  • black pepper to taste
  • Optional: 1/4 teaspoon ground nutmeg
  • 3 large eggs, beaten
  • 80 gm all-purpose flour (about 3/4 cup of flour)*
  • 1 Tab vegetable oil, for frying the pie


  • Put the cabbage, onion, parsley. and seasonings in a large bowl. Toss to mix. Pour the beaten eggs over the mixture, and toss to coat. Sprinkle on the flour, and, again, toss to coat.
  • Warm the vegetable oil in a 10-inch non-stick skillet over medium-low heat. Add the cabbage mixture, and mash it down lightly with a spatula. Then run the spatula between cabbage and skillet to create a round, or “pie” shape. Cover the skillet, and let cook until richly browned on the bottom — about 10 minutes.
  • Flip the pie. To do this, slide the pie, top side up, onto a large plate,. Carefully place the skillet over the pie, and then invert so that the bottom of the pie is now on the top. Cook, covered, until done — about 7 minutes. Slide the pie onto a plate or serving platter, cut it into wedges, and enjoy!
    NOTES:  * try substituting besan for the wheat flour.
    what is southern fried cabbage?

    – Tried it for lunch added a little Parmesan cheese. It was delicious and will try the leftover cold.
    – How good it would be for breakfast with a few rashers of crispy bacon on the side!
    – The grandkids loved them. – the wedges really appealed to them. Added a little cheese to top.
    – I added a can of white beans for more protein. We tried sour cream then shredded cheddar – It seemed to need a little something more for flavour.
    – I shredded the cabbage as finely as possible with a chef’s knife, and I then cut the shreds crosswise into shorter pieces. A mandoline would work better than a knife.
    – I think about 8 oz (225 g) of a cooked flavorful meat such as loose pork sausage, diced bologna, cooked diced ham, bacon bits, etc. would be nice to add.
    – This reminded me of a dish I had in Japan that had a soy based sauce on the side to use in touches.
    – I cooked some bacon pieces with the onions first, then added to cabbage batter before going back into the pan. A sprinkle of cheese once in the pan would be a nice addition too.
    – I also used parmesan cheese and a dash of Tapatio hot sauce. Yum.
    – Sauté some some ground beef and add it.
    – In a snap you could leave out the nutmeg then put some pizza sauce across the top of the pie then put your pizza toppings on and Shazam you have pizza
    – Add a good shot of hot paprika or cayenne instead of the nutmeg & serve it with a sour cream or yoghurt sauce like it’s a giant cabbage pakora

Italian herb crispy baked tofu (minimalist baker)

Crispy tofu that tastes like pizza, so crispy and flavour-packed that you can’t stop eating it  – even tofu haters admit it’s good. A simple, endlessly versatile protein-packed topping for polenta, pasta, wraps, and beyond! Vegan, gluten-free, and bursting with herby goodness!

serves 4


  • 1 (14-oz.) package extra-firm tofu
  • 1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
  • 3 Tbsp olive oil
  • 3 Tbsp balsamic vinegar (NOT glaze)
  • 1 ½ Tab tomato paste
  • 4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)
  • 2 tsp dried basil
  • 1 ½ tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/4 tsp sea salt (omit if using soy sauce)

      • Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

      Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.

    • Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.
    • In a small bowl, whisk the remaining ingredients (tamari, olive oil, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme, and salt). Pour over the tofu and toss to coat.
    • Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges.
    • Enjoy warm or at room temperature. This tofu is the perfect protein boost for wrapsrisottopolentacreamy pink pastapasta arrabiata, on pizza or paired with roasted vegetables.
    • Leftovers keep in a sealed container in fridge for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.