This pie takes time to make, it is simple to do, and is a very economical. It creates a really wow centre piece for any meal or special occasion. It tastes and looks good too. I’ve been making this for many years with various fillings. This version is more Zoe’fied with more protein and fibre.
Testers and Tasters Feedback
“Excellent, will definitely make again.”
“Lengthy but well worth it. It needs lentils, beans or peas with strong flavour, I wouldn’t use red lentils.”
"Simple to make, and you can switch the fillings to suit what you have, your budget, and tastes."
Photo:
Janice Graham, Tester and Taster
Serves 6 – 8
Plants: 12-15
Preparation: 45-60 minutes Cooking: 45-60 minutes
GF V Option NF DF
Swaps
V: Leave out the feta or use vegan feta or replace with marinated mushrooms and/or tofu for extra texture and colour.
Use aquafaba instead of egg.
Options
Squash: Any squash or pumpkin will work for this dish. A dense fleshed one is best and the deeper the colour the better.
Peas and Lentils: use any you have a contrast colour to the squash is good but not necessary.
Feta: you could use any cheese of your choice, but I like the tangy contrast of feta with the slightly sweet squash.
Herbs: add any herbs or spices of your choice including chilli.
Ingredients
Cabbage Layer
1 Savoy cabbage or similar preferably with large leaves
1 egg or vegan or 1 tbsp aquafaba to bind the leaves
Lentil or Pea Layer
100g lentils or carlin peas or similar plus water for soaking and cooking
1-2tsp miso or nutritional yeast for added flavour
Salt and pepper to taste
Squash or Pumpkin Layer
300-400g squash, 1tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil, mixed herbs and salt and pepper to taste
Other Vegetable Layer
1-2 tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
100g leeks chopped
100g onions chopped
100g raw carrot grated
1 stalk of celery
1-2 cloves of garlic
Salt and pepper to taste
Pine Nuts and Seed Layer
125 pine nuts, 20g pumpkin seeds, 20g sunflower seeds
150g feta crumbled (optional)
Tomato Layer
1 tin pulped tomatoes
1-2 tsp mixed herbs
1 clove of garlic
Salt and pepper to taste
Foil to cover the pie during cooking
Method
Prepare the Cabbage and Layer 1
This recipe needs a deep bowl that is about is 8 inches/20cm internal diameter and 6-8cm, 2.5- 3 inches deep.
Take off the largest outer leaves that are in good condition and cut the tough stalks out.
You will need enough large leaves to line your bowl and lap over the sides towards the and to cover the base and centre top. The remaining cabbage will be used for layer3.
Place the large leaves that will be used for the outer layer in a bowl and cover in boiling water for about 7-10 minute. The leaves should be nearly cooked so that they are soft when the pie comes out of the oven.
Drain and put the leaves to one side to cool.
Oil the bowl with EVOO and line with the cooled cabbage leaves. Ensure the leaves overlap and the bottom of the bowl is covered.
Optional: Brush some egg or aquafaba over the leaves at the bottom to help the leaves stick together.
Layer 1
Layer 2 The Squash or Pumpkin
Roast the squash or pumpkin in the oven or steam/air fry until it is cooked and a little caramelised. I often leave the skin on and mash together but peel the vegetables if you prefer.
Mash with salt, pepper and mixed herbs and set aside.
Layer 2
Layer 3 Other vegetables
In a frying pan warm 1 tbsp of EVOO, add the chopped onion, leeks, grated carrot and chopped celery together with more mixed herbs.
Add half the remaining finely chopped cabbage and cook for a further 5 minutes stirring regularly.
Add the garlic and cook for a further few minutes being careful not to brown the garlic.
Layer 3
Layer 4 Lentil or Pea Layer
If using carlin peas, other dried peas or beans, soak for at least 4-6 hours before cooking preferably overnight.
Cook the lentils or beans or peas until soft.
Stir in the nutritional yeast or miso if using and add salt and pepper to taste.
Layer 5 Pine Nuts and Seeds and Half the Tomatoes
In a dry frying pan add the pine nuts and seeds and toast until the pine nuts are golden brown stirring regularly being careful not to burn them.
Layer 5
Assembling the Pie
The bottom of the pie will in fact be the top when cooked. So you may want to change the order of the layers depending on your preference.
Finishing the Pie
Now place a large leaf on top of the pie and bring the leaves from the sides over the top and secure with cocktail sticks. These are just to keep the leaves in place and flat whilst the pie is resting.
Brush the pie with the remaining egg or aquafaba and leave for 20-30 minutes to ensure the leaves are stuck down well.
Finishing the Pie
Cook
Heat the oven to 190C, 170C fan, 375F, Gas 5
Take out the cocktail sticks and cover the pie with foil and bake for 45 -60 minutes or until everything has heated through and the cabbage is fully cooked.
When cooked leave to stand for 5 minutes then turn out the pie onto a serving dish.
Option
Add a bowl of water to the oven to create some steam to help the cabbage leaves cook and not go crispy.
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