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Cabbage Shepherds Pie

by Sohla El-Waylly
holiday weekenddinnerfestivecomfort food
Yield: 4 to 6 servingsTotal: 2 hours
Source: https://sohla.substack.com/p/cabbage-shepherds-pie

Ingredients

produce
  • 5 clovegarlic(finely chopped)
  • 1cabbage
  • 1 tsplemon zest(finely grated)
  • 1 tbsplemon juice(freshly squeezed)
  • 1 1/2 poundRusset potato(3 medium)
protein
  • 1 poundground meat
dairy
  • 1/2 cupcream
  • 3/4 cupmilk
pantry staple
  • kosher salt
  • 2 tbspneutral oil
  • 2 tspground cumin
  • 1 tspblack pepper(freshly ground)
  • 1/2 tspkashmiri red chili(or ¼ teaspoon cayenne)
  • 1/2 tspground cinnamon
  • 1 cupbone broth(low sodium)
  • 1 tbsphoney

Instructions

  1. Bring a medium pot of salted water to a boil. Fill a large bowl with water and ice. Line a sheet tray with paper towels.
  2. Use a sharp paring knife to trim and discard the bottom stem from the cabbage. Carefully peel off 10 large leaves, using a knife first to cut it away from the bottom stem, then use your fingers to pry it off the head.
  3. Cut the ribs out of the leaves and reserve. Boil the cabbage leaves in 2 to 3 batches until they become vibrant green, tender, and pliable, 3 to 4 minutes. Plunge in the ice bath to cool, then lay onto the paper towel-lined sheet tray to drain. Empty the pot and reserve for making the potatoes. Empty the bowl and reserve for mixing the meat.
  4. Heat a medium skillet with high sides over medium heat. Increase the heat to medium-high, add the oil, and once it’s nearly smoking, add the ground meat and press into one even layer. Sprinkle over the garlic, cumin, pepper, chili, cinnamon, and season generously with salt. Cook, undisturbed, until deeply browned underneath, 6 to 8 minutes.
  5. Meanwhile, finely chop the remaining cabbage head and ribs.
  6. Once browned, break up the meat with a wooden spoon, scraping up any browned bits, and cook until no pink remains, about 2 minutes. Remove from heat and use a slotted spatula to transfer the meat to the reserved bowl, leaving any fat behind in the pan.
  7. Make sure there’s enough fat to cover the bottom of the skillet. Return to medium heat, add the cabbage, and season generously with salt. Cook, stirring occasionally, until wilted, golden brown all over and blackened in places, about 20 minutes.
  8. While the cabbage cooks, peel the potatoes, cut into 1-inch pieces, and transfer to the reserved pot. Add the milk, cream, and generously season with salt. Bring to a simmer, then reduce the heat to the lowest setting, cover, and cook, stirring occasionally, until totally tender, about 15 minutes. Remove from heat, add the lemon zest, and use a masher to mash in the pot. Taste and add salt if needed.
  9. Once the cabbage is cooked, add the bone broth and scrape up any brown bits that are sticking to the pan. Increase the heat to high and simmer until totally reduced, 3 to 5 minutes. Add the honey and lemon juice, then scrape into the bowl with the meat. Toss together, taste, and add salt as needed.
  10. Heat the oven to 400F. Wash and dry the skillet. Heat over medium about 2 minutes, then remove from heat and brush generously with oil. Line the pan with the blanched cabbage leaves, overlapping slightly and allowing them to hang over the edge so you can fold them over.
  11. Add the potatoes and use an offset spatula to spread into an even layer. Add the meat mixture and spread into an even layer. Fold the leaves over and add more leaves to fully cover the pie. Brush the top lightly with oil. Bake until the leaves are browned and the filling is bubbling, 20 to 25 minutes. Rest for 10 minutes before inverting onto a plate. Cut wedges and serve right away.