Cabbage Pie

This comes from the Johnson's Backyard Garden blog (an Austin, TX CSA). The person who posted the recipe recommends using escarole, but indicated that it is good with other greens, so I used our napa cabbage and 3 or 4 chard leaves. The original posted indicated that the recipe came from Claire's Corner Copia Cookbook.

1/4 cup olive oil 
6 large cloves of garlic, chopped 
1/4 cup black olives, chopped 
1 tablespoon capers, rinsed 
2 heads of escarole, chopped 
1/2 teaspoon crushed red pepper flakes 
1 teaspoon fennel seeds 
pastry for a 9 inch, 2-crust pie 
8 ounces fresh mozzarella, diced (I usually use shredded) 

Preheat oven to 375. Heat the olive oil in a large skillet over medium heat. Add the garlic, olives, capers. Cook for 5 minutes stirring often. Add the escarole, red pepper flakes and fennel seeds. Cover, reduce heat to low and allow to steam 30 minutes, stirring frequently until the escarole is tender. If it begins to stick, lower the heat. Stir to mix well. Taste for seasoning. Drain in a colander.  

Sprinkle half the mozzarella over the bottom of the pie crust. Put the escarole mixture in the crust, spreading evenly. Sprinkle the remaining mozzarella over the top. Cover with the top pie crust, sealing the edges with the tines of a fork. Cut 3 slits in the crust to allow steam to escape. Bake for 45 minutes, until golden brown. Let stand for 15 minutes before cutting into wedges. 

**I used napa cabbage and some chard for the escarole. I also used the ready made spelt pie crusts. And finally, I used a good squirt of the Thai hot sauce instead of the crushed red pepper flakes. The flavors of this dish just didn't do it for me- the saltiness of the capers against the sharpness of the fennel seeds. I won't make this recipe again.

(I have also substituted other greens in it as well though the escarole is my favorite.)

From Claire's Corner Copia Cookbook:

1/4 cup olive oil

6 large cloves of garlic, chopped

1/4 cup black olives, chopped

1 tablespoon capers, rinsed

2 heads of escarole, chopped

1/2 teaspoon crushed red pepper flakes

1 teaspoon fennel seeds

pastry for a 9 inch, 2-crust pie

8 ounces fresh mozzarella, diced (I usually use shredded)

Preheat oven to 375. Heat the olive oil in a large skillet over medium heat. Add the garlic, olives, capers. Cook for 5 minutes stirring often. Add the escarole, red pepper flakes and fennel seeds. Cover, reduce heat to low and allow to steam 30 minutes, stirring frequently until the escarole is tender. If it begins to stick, lower the heat. Stir to mix well. Taste for seasoning. Drain in a colander. 

Sprinkle half the mozzarella over the bottom of the pie crust. Put the escarole mixture in the crust, spreading evenly. Sprinkle the remaining mozzarella over the top. Cover with the top pie crust, sealing the edges with the tines of a fork. Cut 3 slits in the crust to allow steam to escape. Bake for 45 minutes, until golden brown. Let stand for 15 minutes before cutting into wedges.