So this is a bit of a spin on last year's Potato and Cabbage Pie, using sweeter root vegetables and some greens. It is still quite dense but packed with flavour and super satisfying. Sweet potatoes and squash were on sale so they were the base for this pie. I like the cabbage leaves as the pie casing, steamed and then roasted with the pie. We put bacon over the top of this one, but really it would have been just as good without it.
Ingredients:
6-8 cabbage leaves
4-5 sweet potatoes, chopped
2 apples, chopped
3 carrots, chopped
1/2 butternut squash, chopped
3 eggs
1/2 - 1 c cheese, grated
1 tsp thyme
1 tsp oregano
1/2 head broccoli, chopped
2 tbsp butter
1 tbsp chutney (I used last year's Green Tomato Chutney)
6-8 strips of bacon
Salt and pepper to taste
1) Steam the cabbage leaves until pliant. Boil the sweet potatoes and apples until tender, about 10-15 minutes. Roast the butternut and carrots with the butter at 180°C until tender, about 20 minutes to a half-hour.
2) Roughly mash the veg together, and mix in the eggs, cheese, and herbs, salt and pepper. Add broccoli and mix well.
3) Butter an ovenproof dish and line it with the cabbage leaves, reserving one for the "lid". Fill with the vegetable mix, spread chutney over the top and close it with the cabbage leaf lid. Lay the bacon strips over the top and bake at 180°C for 25-30 minutes.
This came out very tasty. Next time I would put the bacon on before the cabbage leaf lid though so that it can cook and melt into the veg rather than just larding the top. I might add a bit of a zingier flavour to it too, but not necessarily. It was very sweet and could have done with a dash of acid of some kind but was very tasty and filling as is. Certainly an idea worth working on though!