Easy Vegan Cabbage Batter Pie

Cooking method

1. Step 1:

   

   How do you bake a lean cabbage batter pie? Start by gathering everything on the ingredient list. Use all-purpose flour and any neutral refined oil. Green (white) cabbage is ideal, along with a medium-to-large onion. Buy 350–400 g (about 12–14 oz) of cabbage, since you'll trim away the parts you don't want — wilted or tough leaves and the core — and the usable weight drops.

2. Step 2:

   

   To mix the batter, grab a deep bowl that makes it easy to combine the dry and wet ingredients. Sift the flour to catch any bits, aerate it, and give you a lighter batter. Add a little more than half of the flour to the bowl, stir in the salt, and mix.

3. Step 3:

   

   Before using your yeast, check the package directions. Different yeasts behave differently — some need to be bloomed in warm liquid first, others can go straight into the flour. Here you want the kind you bloom. Stir the sugar and yeast into warm water (about 100–105°F / 37–40°C), then let it stand for 10 minutes. When a foamy cap forms on top, the yeast is active and you're good to go.

4. Step 4:

   

   Pour the bloomed yeast mixture and the vegetable oil into the flour. Always add the wet ingredients to the dry — not the other way around — for the best batter. Work in the rest of the flour a little at a time. You're after the texture of thick sour cream. Cover the bowl with a towel so the batter can rise, and set it in a warm spot for about 30–40 minutes. Note: you may need a bit more or less flour — go by the consistency, not the exact amount.

5. Step 5:

   

   While the batter rises, make the filling. Pull off any wilted outer leaves, cut out the core and the tough ribs, rinse the cabbage, and shred it finely. Peel, rinse, and dice the onion into small cubes — a fine cut keeps the filling even. Preheat the oven to 350°F (180°C).

6. Step 6:

   

   For the filling, use a skillet at least 10 inches (24 cm) across so the cabbage and onion fit. Heat the oil over medium. Start the onion first, stirring so it cooks evenly.

7. Step 7:

   

   After 2–3 minutes, once the onion softens and starts to turn golden, add the shredded cabbage. Stir and cook about 10 minutes, until the cabbage softens a little and the filling looks even. Season with salt, pepper, and the sugar, mix well, then cover and cook another 5 minutes over low heat. Fresh cabbage cooks faster; winter cabbage takes longer. Let the filling cool completely.

8. Step 8:

   

   For this amount of batter, use a small baking dish — mine is 5x10 inches (12x25 cm). A silicone mold needs no greasing; grease the bottom and sides of any other kind. Pour in half the batter and spread it evenly across the bottom with a spatula or spoon.

9. Step 9:

   

   Spread the filling on top, leaving about a 1/2-inch (1 cm) border clear so the filling stays sealed inside the pie.

10. Step 10:

    

    Pour the remaining batter over the top and spread it level. Bake 30–35 minutes on the middle rack of a preheated oven with top-and-bottom heat. Timing can vary with your oven. The finished pie will puff up and turn golden. Poke it with a wooden toothpick or skewer — if it comes out clean, the pie is done.