I had a totally different post all ready to go this week. But with plans tossed out of the window, COMFORT FOOD called! We are all cooking at home more than usual, so I thought I’d share a homey, hearty dish. This warm, cozy, cabbage pie hits all the right notes.

My oldest daughter and I were having a cooking night together last week, which provided inspiration for this creation. One of her favorite foods is cabbage, and she came up with a braised cabbage and onions dish topped with crispy sunchokes, prosciutto, and smoked cheddar cheese.

It was one of my favorite things I’ve eaten all year! ?

It reminded me of my grandma, whose family was from Slovakia, and who used to cook cabbage for us in all kinds of ways. To me, and I imagine a lot of you too, cabbage dishes bring the warm and fuzzies.

Given that St. Patty’s day is today, I wanted to use my daughter’s cabbage as a base, and develop a main that would fit right in with an Irish-themed meal.

I decided to swap out her sunchokes for more traditional Irish potatoes, and trade the prosciutto for bacon, which is more in-line and provides a nice smokiness to this dish.

And I wanted PIE… one of life’s simplest and greatest pleasures. Flaky, buttery crust, cradling a rich filling FULL of nostalgia. What could be better? Well I’m glad you asked… A SHORTCUT.

I went with an easy, streamlined, store-bought crust. If you have a favorite pie crust dough and feel the urge to make your own, by all means use it here. But a good quality, buttery pie dough from the freezer aisle will do just fine, and save you a step.

Even if you don’t make it out today to gather these ingredients for a St. Patrick’s day feast, Pin this recipe to do sometime over the next few weeks. It will bring a smile to your face, comfort to your heart, and bring joy to your family.

I wish you well in these trying times.

Are there Any Substitutions?

• I used a savoy cabbage, but a green cabbage would work just as well. I don’t recommend using a red cabbage.
• Vegetarians can leave the bacon out. To get a smoky flavor if you do not want to use bacon, you can either add a teaspoon of smoked paprika to the potatoes before topping the pie, OR use a smoked cheese instead of a regular cheddar.
• If you have fresh herbs you’d like to use, feel free to sub for the dried thyme, or use in addition to the thyme. Fresh rosemary or chopped Italian parsley would be nice.
• If you are gluten free, you can still enjoy this by omitting the pie crust. In this case, make sure your pie plate is well greased so it won’t stick, and add in another egg to make it more of a frittata.

Print Recipe

5 from 2 votes

Cabbage Pie Topped with Crispy Potatoes & Bacon

Prep Time25 mins

Cook Time35 mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small sweet or yellow onion sliced
• 1 small savoy or green cabbage sliced thinly
• 1-2 teaspoons kosher salt
• 1 teaspoon dried thyme
• ¼ cup broth or dry white wine
• 3 large eggs
• ½ cup grated white cheddar cheese
• ⅓ cup milk
• 2 small yukon potatoes sliced as thinly as possible
• 2 slices bacon chopped
• 1 store-bought pie crust thawed if frozen

Instructions

• Preheat the oven to 375.
• In a 9" cast iron skillet or oven proof pan, saute the bacon until it renders it's fat. Toss the potato slices in the skillet and stir to coat. Place in the oven and roast for 15-20 minutes until the potatoes are cooked and browned and the bacon is crispy. Remove from the oven and scoop into a bowl. If using cast iron, wipe any extra fat from the skillet and set aside for later.
• While the potatoes are cooking, warm the olive oil in a large skillet with a lid or large saucepan. Add the onion and a pinch of salt and cook until softened, about 8 minutes. Add the cabbage and thyme and 1 teaspoon of salt and cook another 5-8 minutes over medium high heat, stirring often. The cabbage should start to brown on the bottom of the pan. If it is not browning, turn up the heat.
• Once it is starting to brown, pour in the broth or wine and scrape up any bits stuck to the bottom. Put on the lid and turn the heat down to low. Cook until very soft, about 20 minutes, stirring every once in a while and making sure it is not getting stuck to the bottom. At the end if the liquid is not totally evaporated, turn up the heat and cook with the lid off until the cabbage has dried out. Remove from the heat and taste for seasoning. Add more salt if needed, and plenty of freshly cracked black pepper.
• Reduce oven temperature to 350. Roll your pie dough out so that it is large enough to fit into a 9" deep pie dish or the cast iron skillet. Carefully lay into the pie plate or skillet.
• To the cabbage mixture add the eggs, milk, and cheese and stir to combine well. Pour this into the pie crust, then top with the potatoes and bacon.
• Bake at 350 until set in the middle, about 30 minutes. If the potatoes become too brown during baking, tent the pie with foil. Remove from the oven, let rest about 10 minutes, then enjoy warm.

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