Cabbage Pie Recipe

Name: Cabbage Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tsp. poppy seed; 1 whole wheat pie crust; 1 Tbsp. plus 1 1/2 tsp. vegetable oil; 4 c. finely chopped cabbage; 1 tsp. caraway seed; 1 tsp. diced dill; 8 oz. medium-firm tofu; 1/2 tsp. salt (to taste); 2 Tbsp. lemon juice; 1 Tbsp. tahini (sesame paste); 1/4 tsp. paprika

Servings: persons

1 tsp. poppy seed
1 whole wheat pie crust
1 Tbsp. plus 1 1/2 tsp. vegetable oil
4 c. finely chopped cabbage
1 tsp. caraway seed
1 tsp. diced dill
8 oz. medium-firm tofu
1/2 tsp. salt (to taste)
2 Tbsp. lemon juice
1 Tbsp. tahini (sesame paste)
1/4 tsp. paprika

1
Preheat oven to 350u00b0.
2
Heat 1 1/2 teaspoons oil in skillet over medium heat.
3
Saute onion until translucent, almost tender, approximately 3 minutes.
4
Add caraway and dill.
5
Cook briefly. Remove from heat.
6
Transfer to bowl.
7
In food processor, blend tofu, salt, lemon juice, 1 tablespoon oil and tahini until smooth. Fold into sauteed vegetables.
8
Pour into pie crust and bake 20 to 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tsp. poppy seed, 1 whole wheat pie crust, 1 Tbsp. plus 1 1/2 tsp. vegetable oil, 4 c. finely chopped cabbage, and more.

Yes, Cabbage Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cabbage Pie

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