This stovetop cabbage batter pie proves you don’t need an oven for golden, satisfying comfort food. Tender braised cabbage is sandwiched between layers of light rice-flour batter, then cooked low and slow in a skillet until crisp on both sides. Low in calories and endlessly versatile, it’s a wholesome dinner the whole family will enjoy.
Ingredients
- 500 g (1.1 lb) fresh cabbage, shredded
- 180 g (1 1/2 cups) rice flour
- 200 ml (3/4 cup + 1 tbsp) milk (1.5%)
- 10 g (2 tsp) baking powder
- 4 eggs
- 2 tsp olive oil
- Salt, to taste
Instructions
- Braise the shredded cabbage in a little water until soft; set aside.
- Whisk the eggs, then beat in the rice flour, milk, olive oil, and baking powder until smooth.
- Lightly grease a deep skillet or Dutch oven with a touch of oil.
- Pour in half the batter, spread the cabbage over it, then cover with the remaining batter.
- Cook on the very lowest heat with the lid on for 20-30 minutes, lifting the lid a few times to let steam escape.
- Flip the pie and cook about 10 more minutes for a crisp crust on both sides.
Tips
- Use a heavy-bottomed skillet or Dutch oven for the most even heat. Serious Eats explains why heavy cookware matters for stovetop cooking.
- Add grated carrot or chopped fresh herbs to the cabbage for extra flavor and color.
- This pie pairs beautifully with Zucchini Mini Taco Shells for a veggie-forward spread.
Looking for more light and healthy dinners? Try our Silky Pumpkin Cream Soup with Coconut Milk or the Perfect Chicken and Veggie Salad with Walnuts — and find more vegetable-packed ideas at Allrecipes.
Nutrition (per 100 g): 110 kcal, protein 6 g, fat 6 g, carbs 8 g.