Imagine a dish that combines the rustic charm of Swiss cuisine with a creamy, cheesy delight that will make your taste buds dance! This Swiss Cabbage Pie by Ethel Buffington is not just a recipe; it's a culinary journey that transforms humble ingredients into a spectacular meal that will have your family and friends begging for seconds. Packed with tender cabbage, melted Swiss cheese, and a golden, flaky crust, this pie is about to become your new favorite comfort food that bridges traditional cooking with gourmet elegance.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Swiss
Serves: 8 servings
Ingredients
- 1 medium cabbage, chopped
- 1 onion, chopped
- 2 cups shredded Swiss cheese
- 1 cup sour cream
- 2 eggs, beaten
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the center for even baking.
- In a large skillet, sauté the chopped onions over medium heat until they become translucent and slightly golden, approximately 5-7 minutes.
- Add the chopped cabbage to the skillet with the onions. Cook and stir frequently until the cabbage becomes tender and slightly wilted, about 8-10 minutes. Season with salt and pepper to taste.
- Remove the cabbage and onion mixture from heat and let it cool slightly for 5-10 minutes to prevent scrambling the eggs.
- In a large mixing bowl, whisk together the beaten eggs, sour cream, and half of the shredded Swiss cheese until well combined.
- Gently fold the cooled cabbage and onion mixture into the egg and cheese mixture, ensuring even distribution.
- Prepare the pie crust by placing it in a 9-inch pie dish, crimping the edges decoratively.
- Pour the cabbage and cheese filling into the prepared pie crust, spreading it evenly.
- Sprinkle the remaining Swiss cheese over the top of the pie filling.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let the pie cool for 10-15 minutes before slicing to allow the filling to set.
- Slice into 8 wedges and serve warm as a main course or alongside a fresh green salad.
Tips
- Choose a fresh, crisp cabbage for the best texture and flavor.
- Make sure to thoroughly drain the cabbage after cooking to prevent a watery pie filling.
- Use room temperature eggs and sour cream for smoother mixing.
- For extra flavor, consider adding a pinch of caraway seeds or nutmeg to the cabbage while cooking.
- Allow the pie to rest for 10-15 minutes after baking to help the filling set properly.
- If the pie crust edges start browning too quickly, cover them with aluminum foil during baking.
- This pie reheats beautifully, making it perfect for meal prep or next-day leftovers.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 16g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
