Finally I have found a recipe, which I actual like using the cabbage, which I get on a very regular basis in my weekly vegetable box. Normally I have used the cabbage in salad together with goat cheese, walnuts, tomatoes and a dressing of apple vinegar or pomegranate balcamico.
So this pie I have now being making and baking for a couple of times. And I have been using it for easy evening meals, in lunch boxes going with me to work or going rowing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_w668hKJcmQkHWbwdVXmjeOYmeF4HNIOgMEGjU26lRPFz-zmHh7fosUbEj6kW9bQqcad7IJHkV_1Rlddry6gMjvFF5TvX7M4wSgzdStqNYsteDkbw3G90pqQKWooMxqp-DXY2wX3kJ8c/s320/Spidsk%25C3%25A5lt%25C3%25A6rte+1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iDWX7whWZv79dxiA2IGg_WK9LkefDU6DYnkK4VD6ixw0eYFooyuh2LjbhhPbaY4gQ3g5gTIVVKekKEqSrsKVsiwxLl8j1ewygc4FbZ4cpndk-w6NtR2St3ka_fdoMmjLrkQJTtUTNWI/s320/Spidsk%25C3%25A5lt%25C3%25A6rte+2.jpg)
Cabbage pie with curry - serves 4
Ready-to-use pie dough
Cabbage filling:
- 1 cabbage
- 2 teaspoons of strong curry - I like a good strong taste of curry
- oil for frying
- 5 eggs
- 1½ dl milk
- 100 g Emmentaler cheese
- salt & pepper
- Heat the oven to 200'C
- Cut the cabbage into small pieces.
- Heat the oil in a frying pan.
- Fry the curry in the oil for a good strong curry taste
- Fry the cabbage in the curry oil until it "falls down"
- Place the pie dough in the pie form
- Fill the cabbage into the pie form
- Whip eggs and milk together
- Season with salt and pepper
- Add this filling into the pie form on top of the cabbage
- Top up with the Emmentaler cheese
- Bake the pie at 200'C for 30 minutes until the egg filling is stiff
Uhm, det kunne jeg godt fristes til at lave :-)
ReplyDeleteMange hilsner
Birthe