Cabbage and Potato Pie

Adapted from the Financial Times


Serves 4 as a main, 8 as a side dish

3 tablespoons olive oil, divided

2 medium onions, thinly sliced

1 medium head of cabbage (about 2 lbs), quartered, cored and shredded

2 teaspoons salt

2 tablespoons tomato paste

½ teaspoon sugar (I used coconut sugar to keep it paleo)

½ teaspoon smoked paprika

½ teaspoon allspice

¼ teaspoon cayenne pepper (optional but highly recommended)

2 large potatoes, very thinly sliced


Preheat oven to 400°F (200°F) and place a rack in the middle. Lightly grease a large baking dish and set aside.

Heat 2 tablespoons of olive oil in your largest pot over medium-high heat. Add onion and sautè for about 6 minutes until translucent.

Add shredded cabbage, sprinkle with salt, and cover with a lid. Reduce the heat to medium heat and cook for 10 minutes without lifting the lid.

Remove the lid, give a good stir and add tomato paste, sugar, allspice, and cayenne pepper. Give a good stir, cover with the lid, and cook for 10 minutes.

Remove the lid and cook for further 10 minutes, stirring every now and then, until the cabbage is wilted and soft.

Transfer the cabbage to the prepared baking dish and press it down evenly with the back of a spatula.

Top with potatoes, overlapping slices. Brush the top with a bit of olive oil and sprinkle with salt.

Bake in the oven for 30 minutes or until the potatoes are golden and crisp.

Serve hot!