To prepare a delicious cabbage and kaizer pie, we start by cutting the kaizer into suitably sized pieces that will fry evenly. This operation is essential, as the kaizer will add a special flavor to our dish. We fry it in hot oil, but we must be careful not to cook it completely, just until it becomes slightly browned. This way, it will remain juicy and bring a pleasant crunchy texture.
Once the kaizer has started to take on a golden hue, we add the finely chopped onion, mixing well to allow it to sauté and release its aromas. Then, we can add the vegetables or broth, which will contribute to a rich and consistent taste. It’s time to also add the cabbage, cut into thin strips, which will give a fresh character to the dish. It is important not to sauté the cabbage too much, as we want it to retain its crunchy texture, considering it will continue to cook in the oven. After about 10 minutes of stirring on the heat, it’s time to turn off the heat and season the mixture to taste, using salt, pepper, and, if desired, other spices that fit well.
Meanwhile, we let the cabbage and kaizer mixture cool slightly, so it does not affect the composition we will prepare next. In another bowl, we put the buttermilk and mix it with cornmeal, flour, baking powder, and a little salt until we obtain a homogeneous mixture. This combination will serve as the base for the pie, giving it a fluffy texture and a special flavor.
We grease a baking tray with oil, ensuring it is well covered to prevent the dish from sticking. We carefully pour the buttermilk mixture into the tray, leveling it out. Then, we add the warm cabbage mixture, evenly distributing it over our dough. This step is crucial to ensure that each portion will have a perfect combination of flavors.
Once we have prepared the tray, we place it in the preheated oven at a medium temperature. We let the pie bake until the cabbage on top starts to sauté slightly, giving that appetizing look. When we notice that it has started to brown, it is a sign that our pie is almost ready. We let it cool slightly before cutting and serving it, so we can enjoy a delicious meal full of unmistakable flavors and textures. This cabbage and kaizer pie will surely become a family favorite!
Once the kaizer has started to take on a golden hue, we add the finely chopped onion, mixing well to allow it to sauté and release its aromas. Then, we can add the vegetables or broth, which will contribute to a rich and consistent taste. It’s time to also add the cabbage, cut into thin strips, which will give a fresh character to the dish. It is important not to sauté the cabbage too much, as we want it to retain its crunchy texture, considering it will continue to cook in the oven. After about 10 minutes of stirring on the heat, it’s time to turn off the heat and season the mixture to taste, using salt, pepper, and, if desired, other spices that fit well.
Meanwhile, we let the cabbage and kaizer mixture cool slightly, so it does not affect the composition we will prepare next. In another bowl, we put the buttermilk and mix it with cornmeal, flour, baking powder, and a little salt until we obtain a homogeneous mixture. This combination will serve as the base for the pie, giving it a fluffy texture and a special flavor.
We grease a baking tray with oil, ensuring it is well covered to prevent the dish from sticking. We carefully pour the buttermilk mixture into the tray, leveling it out. Then, we add the warm cabbage mixture, evenly distributing it over our dough. This step is crucial to ensure that each portion will have a perfect combination of flavors.
Once we have prepared the tray, we place it in the preheated oven at a medium temperature. We let the pie bake until the cabbage on top starts to sauté slightly, giving that appetizing look. When we notice that it has started to brown, it is a sign that our pie is almost ready. We let it cool slightly before cutting and serving it, so we can enjoy a delicious meal full of unmistakable flavors and textures. This cabbage and kaizer pie will surely become a family favorite!
Ingredients
2 suitable cabbages, 2 liters of buttermilk, 350 grams of flour, 350 grams of cornmeal, 500 grams of kaizer, 2 suitable onions, 150 ml of oil (I used cold-pressed sunflower oil), 200 ml of vegetable or tomato paste, 1 tablespoon of baking powder, spices: paprika, pepper, salt (these are added to taste)