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

Tandoori Tofu Sheet Pan Dinner

Super satisfying and flavourful vegan meal – from
serves 2


  • 397 g extra-firm tofu, drained and pressed
  • 2 small (~250 g each) sweet potatoes, cut into 1-inch wedges
  • 200 g small cauliflower florets
  • 1/2 medium red onion, halved and thinly sliced (1 medium onion yields ~100 g or 1 cup sliced)
  • 30 ml olive or avocado oil
  • 2 Tbsp Tandoori Spice Mix* (or store-bought) in separate recipe
  • 1/2 tsp sea salt

serve with Easy Green Chutney* (or Easy Mint Chutney

* Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper (if making a larger batch, use multiple baking sheets to avoid overcrowding the pan).

*  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.

  1. Prepare the vegetables: cut sweet potatoes into 1-inch wedges, cauliflower into small florets, and thinly slice the red onion. Place the veggies on the parchment-lined baking sheet in two sections: 1) sweet potatoes and 2) red onion and cauliflower. Crumble the tofu into pieces less than 1/2-inch in size and arrange the tofu crumbles next to the veggies.
  2. Drizzle the veggies & tofu with olive (or avocado) oil and sprinkle evenly with tandoori spice mix and salt. Use your hands to toss each section (veggies, sweet potatoes, and tofu separately), to fully coat with oil and seasonings. Add more of either as needed.
  3. Bake for 20 minutes, toss, and bake an additional 10-15 minutes or until the sweet potatoes and cauliflower are golden brown and tender and the tofu is slightly crispy.
  4. If serving with chutney, prepare it while the veggies and tofu are cooking.
  5. Serve warm garnished with chutney of choice (optional).
  6. Leftovers will keep stored in a sealed container in the refrigerator (chutney stored separately) for 2-3 days. Reheat in a skillet until warm. Not freezer friendly.