Red Cabbage Pie
This is an old recipe cooked in a new pot. This casserole dish is the latest addition in my kitchen and from the minute it arrived it was asking to have something comforting made in it. The freezing weather this last week saw me call upon an old recipe - one on a splattered and wrinkled piece of paper that I've had for probably 10 years.
A potato topped pie never fails to satisfy. A comforting golden fluffy crust that covers a seasonal mix of red cabbage, carrot and apple bound in a rich fragrant sauce. It's very moreish. To the mash I added some cavolo nero as I had some leftover from a previous meal in the fridge drawer and some caraway and nigella seeds which take it to another level in a subtle kind of way.
Any leftovers are good the next day. If a little on the small side your leftover portion could be elevated with a poached or fried egg or a generous smoothing of cheddar cheese and a quick blast under the grill.
I've a feeling this casserole will become my best friend this winter. It's a robust pot that can be used on the stove and in the oven. It's an Italian design, the Sapori range, which sells through Forma House in the UK. You can view the full range here.
Red Cabbage Pie
1 tbsp sunflower or olive oil
1 large onion, chopped
350g carrots, peeled and cut into chunks
350g red cabbage, cored and cut into chunks
200g celery, thickly sliced
1 medium cooking apple, peeled, cored and sliced
2 tsp paprika
2 tbsp plain flour
600ml vegetable stock
1 tbsp tomato puree
2 tbsp soft brown sugar
2 tbsp red wine vinegar
For the topping:
675g potatoes, peeled and quartered
150g cavolo nero, kale or green cabbage shredded
3 tbsp soured cream
1 tsp caraway seeds
1 tsp nigella seeds
pinch of paprika
a sprinkling of finely grated parmesan cheese
Preheat the oven to 180C / 350F / Gas 4. Heat the oil in a 2.25 litre flameproof casserole dish. Add the onion and fry for 5 minutes, stirring occasionally, until lightly browned.
Add the carrots, red cabbage, celery and apple and fry for 3 minutes stir in the paprika and flour, then add the stock, tomato puree, sugar, vinegar and seasoning. Bring to the boil. Cover, transfer to the oven and bake for 45 minutes to1 hour.
Meanwhile, make the topping. Cook the potatoes in boiling water for 20 minutes until tender. Add the cavolo nero and cook for a further 5 minutes.
Drain, return to the pan and mash with half he butter, the soured cream, caraway seeds and seasoning. Spoon the mashed potato over the red cabbage, dot with the remaining butter a fine grating of parmesan, a dusting of paprika and the nigella seeds. Bake, uncovered, for 25 – 30 minutes until golden.