This week’s Kripalu Recipe is a rich, delightful broccoli and cheddar cheese pie that will warm up a wintry evening, or serve as a showstopper at your holiday buffet. You can substitute dairy ingredients for vegan options, if you prefer. Enjoy!
1 recipe Basic Pie Crust
2 tablespoons olive oil
4 cups onions (4 to 5 medium onions), cubed
1½ cups green cabbage, chopped
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups mild cheddar cheese, grated (or dairy-free alternative)
1½ cups ricotta cheese (or dairy-free alternative)
½ cup sour cream (or dairy-free alternative)
¾ cup carrots, grated
⅓ cup unbleached white flour (or gluten-free flour)
Prepare Basic Pie Crust and place in a 9-inch pie pan. Preheat oven to 375º F.
To make the filling: In a large, deep skillet, heat the oil and sauté the onions for 3 to 5 minutes, or until translucent. Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5 to 10 minutes. Turn off heat. Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.
Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5 to 10 minutes before serving.