As mentioned in Day 20 of The Challenge
There are a number of different ways of doing this recipe, but many of those ways seem heavy on stodge and light on veg, so we tweaked a bit. It was filling but not too heavy, perfect for an early autumn supper!
6 big cabbage leaves
6 medium potatoes, boiled and mashed
1 c of peas
1/4 head of broccoli
2 c of spinach, blanched, or 2 cubes of defrosted frozen spinach
1/4 summer squash, chopped
1/2 c cheese of your choice (we used a local soft cheese)
2 TBSP of butter
2 TBSP of chutney of your choice ( we used our freshly made plum chutney)
2 tsp fresh thyme
2 tsp fresh oregano
1 tsp mustard
Salt and Pepper
1) Steam the cabbage leaves for 5 minutes. Roast the squash for 10 minutes at 180°C in 1 tbsp of butter in the oven proof dish you will be using for the pie.
2) Mix mashed potatoes, peas, spinach, broccoli, cheese and eggs together in a bowl. Add the thyme, oregano, mustard, salt and pepper and mix well.
3) Add the squash to the potato mixture and make sure that the butter spreads around the whole dish. Line the pie dish with the cabbage leaves, leaving one for the top.
4) Fill the pie, spread chutney over the top and close the cabbage leaves over the pie filling. Dot the top with butter, and bake for a half hour until the top is golden brown.
Serve with chutney, mustard or on its own.
This was very tasty, I had meant to add carrots, but being the entertainment part of the Dinner and a Show for my baby got to me and I forgot the carrots. It also could have used a touch more salt, but other than that, this one was definitely a keeper. As with most things, I will play around with veg, add bacon occasionally, and maybe alter the seasoning, and I recommend that you do the same. Make it yours!