RECIPES: CABBAGE SHEPHERD'S PIE

  • Updated: March 12, 2008 - 5:01 PM

CABBAGE SHEPHERD'S PIE

Serves 6.

Shepherd's pies are usually popular in any form. This one uses a filling of cabbage and beans instead of the usual beef or lamb. The cabbage is given a flavor boost from diced pancetta and sautéed onion.

For the cabbage filling:

• 2 oz. sliced pancetta (unsmoked, salt-cured Italian-style bacon), cut into 1/4- to 1/2-in. dice

• 1 medium onion, cut into 1/4- to 1/2-in. dice (about 1 c.)

• 1 lb. (1 small head or 1/2 large head) green cabbage, quartered, cored and thinly sliced

• Salt

• Freshly ground black pepper

• 1 c. low-sodium chicken stock or broth, warmed

• 1 tbsp. mild olive or vegetable oil

• 1 tbsp. flour

• 1 (15.5-oz.) can cannellini beans, drained and rinsed

For the mashed potato topping:

• 2 lb. peeled baking or russet potatoes, small ones cut in half and large ones quartered

• 1/2 to 3/4 c. milk, warmed

• 2 to 3 tbsp. unsalted butter

• Salt

• Freshly ground black pepper

• 1/4 c. finely grated Parmesan cheese

Directions

For the cabbage filling: Have ready a shallow 8- by 12-inch baking dish, or one of similar size.

Place the pancetta in a large sauté pan or skillet over medium-high heat. Cook for 3 to 4 minutes, adjusting the heat as necessary, until it starts to release its fat. Add the diced onion and cook 3 to 4 minutes until it has softened. Add the cabbage and season with salt and pepper to taste, using tongs to turn it over. Add 2 tablespoons of the chicken stock or broth and cook for 8 to 10 minutes, stirring often, until the cabbage has softened and almost all the liquid has evaporated. Move the cabbage to the sides of the pan to create a cleared center area. There, add the oil and the flour, stirring to combine, and then mix with the cabbage. Add the remaining warmed chicken stock or broth and mix well. The broth should thicken in a minute or two.

Remove the pan from the heat and add the cannellini beans, stirring to combine. Taste and adjust seasonings as needed. Transfer the mixture to the baking dish. Set aside.

For the mashed potato topping: Place the potatoes in a pot of lightly salted cold water. Bring to a boil over medium-high heat and cook the potatoes about 15 to 20 minutes, until easily pierced with a fork. Drain and mash to the desired consistency, adding the warm milk and butter; season with salt and pepper to taste.

To assemble: Preheat the oven to 400 degrees.

Place spoonfuls of the mashed potato topping on the cabbage filling and use a spatula to spread in an even layer. Sprinkle with the Parmesan cheese.

Bake for 20 to 25 minutes, until the juices begin to bubble up on the sides of the dish. If desired, position the top oven rack 4 to 5 inches from the broiler element and broil for a few minutes to brown the top of the pie. Serve hot.

Nutrition information per serving:

Calories 331 Fat 9 g Sodium 446 mg

Carbohydrates 50 g Saturated fat 4 g Protein 15 g Cholesterol 22 mg Dietary fiber 7 g

WARM GINGER, APPLE AND CABBAGE SLAW

Serves 4.

This warm slaw is as much a condiment as it is a side dish. Spoon it over roasted or grilled salmon or under sautéed scallops, or serve it with roast pork or chicken. Like most cooked cabbage dishes, this tastes best the day it's made.

• 1 to 2 tbsp. mild olive or vegetable oil

• 2 tsp. finely minced or grated ginger root

• 1 Granny Smith apple, peeled, cored and coarsely grated

• 1/2 head green cabbage (about 3/4 lb.), quartered, cored and thinly sliced

• 2 tbsp. mirin (Japanese sweet cooking wine)

• 2 tbsp. water

• Salt

• 2 tbsp. apple cider vinegar

Directions

Add enough of the oil to lightly coat the bottom of a large sauté pan or skillet, and heat over medium-high heat. Add the ginger and cook for 1 minute, then add the apple and cook for about 3 minutes, stirring, until the apple starts to soften. Add the cabbage, then the mirin, water and salt to taste. Cook about 8 minutes, using tongs to turn the mixture over every minute or so, until it has softened and the liquid has almost all evaporated. Add the vinegar and cook for 2 minutes. Serve hot or keep warm until ready to serve.

Nutrition information per serving:

Calories 87 Fat 4 g Sodium 95 mg

Carbohydrates 14 g Saturated fat 0 g Protein 2 g

Cholesterol 0 mg Dietary fiber 3 g

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