Ingredients
Scale
- 1 large head green cabbage, cored and halved
- 3 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, smashed
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1 prepared double-crust pie dough (room temp)
- 1 cup shredded Mild Gouda cheese
- 1 tbsp honey
- 1 tsp fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a 10-inch cast iron skillet.
- In skillet, heat olive oil over medium. Add onion and garlic; sauté 5 min until soft.
- Add cabbage, brown sugar, apple cider vinegar, smoked paprika, and pepper. Cook 12–15 min, stirring often, until cabbage is deeply golden and tender.
- Spread caramelized mixture evenly in skillet. Remove garlic cloves.
- Roll out bottom piecrust and place it over the cabbage (tuck edges into skillet). Sprinkle with cheese.
- Cover with top crust, seal edges, and cut vents. Brush with honey thyme wash (mix remaining honey + 1 tsp water + thyme).
- Bake 25–30 min until crust is deep golden. Cool 10 min, then invert onto a serve plate.
Notes
- For vegan option, substitute cheese with nutritional yeast + smoked tofu crumbles.
- Cabbage can be replaced partially with Brussels sprouts for extra crunch.
- Best served warm—reheat in oven to restore crispness.
- Prep Time: 20 min
- Cook Time: 45 min
- Method: Baking
- Cuisine: French-inspired with American heartland twist
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 Kcal
- Sugar: 14g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg
