I’ve got to be kidding, right? Cabbage pie! It just so happens that I love this pie filling. It is good in a pastry cased pie (with accompanying chickpea or cashew gravy) or on its own as a pilaf. I’ve made it numerous times, just not recently, and not with GF pastry. I had a bit of a brainwave today, and adjusted my pastry recipe (now reflected on the updated page). This quantity makes enough for a single 8″ pie which feeds 4-6 folks.
Gluten free cabbage pie with an almond pastry, garlicky green beans, and cashew gravy.
½ cup brown rice
1/4 + 1/4 tsp salt
2 + 2 tsps non-hydrogenated margarine
½ large onion, diced
8 oz white cabbage, shredded
8 oz mushrooms, thickly sliced
2 cloves garlic, minced
1/2 lb pastry – I like Tender Shortcrust Pastry made with almonds.
2 hard boiled eggs (or same volume of baked tofu)
1/4 tsp garlic powder
1/8 tsp onion powder
1/4 tsp fresh ground black pepper
1 – 2 tbsp Braggs Amino Acids (add the lesser amount, taste, and add more if you want it)
1 tsp lemon juice
1/4 cup chopped fresh coriander leaf (a couple of tbsp of chopped basil is different, but would also work)
salt, to taste
Cook the brown rice in twice its volume of water with 1/4 tsp of salt, either in a rice cooker, or in a covered saucepan, until soft all the way through, but not mushy. (~30-40 mins)
In a large frying pan, heat 2 tsps of the margarine, and fry the onion and cabbage until the onion is translucent. Tip this into a mixing bowl.
Now heat the remainder of the margarine in the frying pan, and cook the mushrooms on medium high heat. Sprinkle the mushrooms with 1/4 tsp salt to encourage them to release their juices, and when they do, add the garlic. Cook until the mushroom juices have evaporated. Do not allow the garlic to burn.
Tip the mushrooms and garlic into the bowl with the cabbage.
Stir in all other filling ingredients.
Taste, and adjust seasonings as desired.
Divide the pastry into 1/3 and 2/3. Roll out the larger part, and use to line the prepared pie plate/tin. (See note on rolling on pastry page.)
Fill with the filling; roll out the smaller part of the pastry and use it to top the pie, crimping the edges together.
Brush the surface with soy milk.
Place in the middle of the oven (lightly covered with parchment to prevent over browning), and cook for 30-35 minutes at 380F.