The lady we introduced yesterday, who specializes in Middle-European ‘cabbage recipes you never heard of before’, has another she says tastes better than meat. And she may well be right. See for yourself…
Emma’s Cabbage and Potato Pie…
“Cabbage tastes better than meat,” Instagrammer Emma insists. “Why didn’t I know this recipe [be-fore]? If you have cabbage, 1 potato and eggs at home, prepare this delicious casserole in a [single] frying pan. I make [it] every week. You will definitely like this quick and tasty recipe for […] an excel-lent and filling dinner.”
Well… That’s a big claim for her to justify – even if she has already established herself as the genius I dubbed her yesterday!
As easy as…
… She makes it look! Really! And you can make it (and many of her cabbage recipes) even easier and faster to prepare using your food processor with the appropriate grater blade installed!
Observations:
Fervent wish: If only my hand-graters worked as well as hers do!
DO remember to remove the garlic from the pan before adding any further ingredients. This is truly important to this dish, and it’s why Emma makes sure that, though the garlic pieces are crushed to release their flavour, they remain connected in large pieces for easy retrieval.
You may want to try other flavour additions other than the Chili Sauce she uses under her tomato slices. I have an intuition that, for folks who aren’t ‘hot pepper’ fans, a Tomato Jam or other savoury tomato flavour layer (puréed Sun-Dried Tomatoes in oil?) might be more enjoyable…
Add more cheese if you wish!
You can (almost) never have too much cheese!
Experiment with the salt and pepper you add at the beginning, to the wet ingredients. It’s an egg and potato dish, after all. And these ingredients are notorious for diluting the flavor and effect of the classic seasonings!
Random thought… One valuable side asset Emma’s videos deliver is her techniques for flipping and spatula-manipulation techniques for the delicate slices and patties she creates. You can apply them to any similar situation! I’ve particularly noted her two-handed, two-spatula technique for larger ‘slabs’.
My take
I don’t know where Emma gets her fresh produce. But she always seems to have the loveliest, ripe, most mouthwatering-looking veggies. She even gets an occasional two-yolk egg. And her yolks always always have such a beautiful golden-yellow colour…
Meanwhile… Carry on! And buy a couple of more perfect, small green cabbages!
~ Maggie J.