We are approaching Easter, incredible how fast time flies, and yet even at the table this change begins to outline by offering dishes that are colder, rustic and flavorful compared to the steaming and brothy ones consumed until now! I’m talking about savory pies! The cabbage and champignon mushroom pie is one of those preparations that I could define as super easy and quick to prepare, even well in advance, and with maximum versatility! In fact, you can serve it as a main dish, for example for dinner, or as an appetizer, perhaps cut into squares, to pair with an aperitif! Moreover, in anticipation of good weather and picnics or outdoor trips like Easter Monday, you can take it with you cut into individual portions in the picnic basket and enjoy it even cold with friends. It is a layering game without eggs and bechamel or other liquid dressings such as sauces or gravies, so its strength lies in the choice of fresh soft cheese, which will keep it more moist while cooking. In this somewhat unusual guise, it will still be a great idea to serve a seasonal vegetable that many really love.
If you like savoy cabbage or cabbages in general, try these other delicious and genuine ideas:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Easter
Ingredients
- 12 leaves savoy cabbage
- 14 oz champignon mushrooms (already cleaned and sliced)
- 3 slices prosciutto crudo
- 3.5 oz fresh Quark cheese
- 2.8 oz grated Grana Padano
- 6 pitted olives
- 4 tbsps breadcrumbs
- 2 cloves garlic
- 1 bunch chopped parsley
- 3 tbsps extra virgin olive oil (+ as needed)
- 0.7 oz butter (to grease the pan)
- as needed salt
- as needed mixed peppercorns
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Pot
- 1 Tongs
- 1 Pan
- 1 Knife
- 1 Plate
- 1 Baking dish
Steps
Start by detaching 12 leaves from the outer ones of the savoy cabbage. Wash them well under running water and with the help of a knife, remove the tougher central rib.
Blanch them in slightly salted water for 2′ at most.
Drain them well with the help of kitchen tongs.
Place them on a plate and let them cool. If more water settles at the bottom of the plate, make sure to remove it before using them.
Meanwhile, in a large pan, brown the garlic cloves in 3 tablespoons of oil for a couple of minutes.
Add the already sliced champignon mushrooms and let them flavor over low heat for 3′, stirring continuously with a wooden spoon.
Adjust salt and pepper, without adding water. You will see that the mushrooms will gradually release their own water, so continue cooking for another 7′-8′.
After this time, flavor with plenty of chopped parsley and set aside.
You’re ready to assemble your pie: in a well-greased pan buttered and previously sprinkled with two tablespoons of breadcrumbs, place the first layer of savoy cabbage leaves (about 3).
Drizzle with a little oil, add 2 tablespoons of mushrooms spread evenly over the entire surface with part of their cooking juices, garnish with small quark cheese flakes, and finish with 2 tablespoons of grated Grana Padano.
Get ready to create a second layer, covering with three more savoy cabbage leaves.
Season as for the first layer, then add the slices of prosciutto crudo and half of the olives cut into rings.
Sprinkle with more grated Grana and create the third layer with the savoy cabbage leaves.
In the fourth and final layer, finish using all the ingredients, sprinkle with Grana and breadcrumbs and spray the surface with oil. Put in a preheated oven at 392°F for 25′, then lower to 374°F on grill mode for another 5′ for the final gratin.
Turn off, take out of the oven and let cool before cutting into portions.
And voila… the cabbage and champignon mushroom pie is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉The cabbage and champignon mushroom pie can be stored in the fridge in suitable refrigeration containers for up to 3-4 days. It can be frozen for up to 1 month.
Tips, notes, variations, and suggestions
🟣For fish lovers, it is possible to stuff the central layer of the pie with anchovies in oil instead of slices of prosciutto. A true delicacy!
FAQ (Frequently Asked Questions)
How can I substitute savoy cabbage?
You can easily substitute it with other leafy vegetables like cabbage, purple cabbage, black cabbage, Belgian endive, Swiss chard, radicchio, and lettuce (the latter two won’t need to be blanched beforehand).
Can I substitute fresh Quark cheese with a string cheese?
There’s no rule against using a string cheese, but since it’s a preparation without bechamel or liquid condiments, I always recommend a fresh soft cheese like robiola, crescenza, Casatella Trevigiana, Squacquerone, Burrata, Stracciatella, and even spreadable fresh cheese.
I’m vegetarian, how can I substitute the prosciutto?
For vegans and vegetarians, the prosciutto can be replaced with alternatives like seitan, smoked tempeh, or marinated tofu. Or you can simply omit this ingredient and proceed according to the recipe.
