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This is a great combination of vegetables arranged and baked simply to create a splendid pie for all dietary requirements, Alison Lambert writes.
Cabbage and potato pie
1 savoy or green cabbage
2 onions, sliced thinly
500g potatoes, scrubbed and sliced very thinly
250g fresh curds or cheese of your liking
Salt and freshly ground pepper
Preheat the oven to 160degC
Bring a large pot of lightly salted water to the boil.
Carefully remove the outer leaves of the cabbage keeping them in one piece if possible. You will need around 10 good sized leaves. Remove with a knife the thick core that runs through part of the leaves and discard.
Plunge the cabbage leaves into the boiling water and cook for 3 minutes or until just tender. Drain and pat dry with cloth.
Line a 20-26cm cake tin or fry pan with tin foil, lightly brush with oil.
Line the tin with the cabbage leaves, slightly overlapping ensuing no holes. You will need to reserve 2-3 leaves for the top.
Season the leaves lightly with salt and pepper. Begin by layering the potatoes evenly and neatly around the base of the pie, follow with a few onions and a sprinkle of cheese, repeat with more potatoes, onions and cheese, season and continue until all the mix is used. I finish with a potato round.
Drizzle over about 1 tablespoon of olive oil over the potatoes. Cover the top with overlapping cabbage leaves and if need be place reserved leaves over to completely encase the pie. Cover with foil and press lightly down on the pie to press a little.
Bake for 45 minutes and then pull back the foil and return to the oven to colour up for further 15 minutes. It is cooked when a skewer goes easily through the potatoes.
Remove from the tin and foil, cut into wedges and enjoy whilst hot.
Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.