Swiss Winter Cabbage and Raclette Cheese Pie

Purple is the new winter color – or at least if you ask this red and white cabbage Wähe. For anyone not Swiss: Wähe is a traditional, pie or quiche-like dish made of pastry filled with vegetables, cheese or anything else you can think of. Inspired by the delicious recipe by Juckerfarm Farmticker, I opted for a vegetarian version filled with local and seasonal cabbage variations and added Raclette cheese – a Swiss winter dish at its best! I usually serve it with a salad for a balanced weekday dinner dish.

Ingredients (for a round pie form, 32cm diameter):
1 sheet of puff pastry, storebought (round)
1 tablespoon of butter
1 medium sized white cabbage
1 small red cabbage
1 small garlic clove (pressed)
0.5 dl of water
2 teaspoons of salt
nutmeg
pepper
100g créme fraiche
150 greek yoghurt
100g Raclette cheese (grated)
2 eggs (whisked)

Preparation (25 minutes active, 40 minutes in the oven:
Cut your cabbage into fine slices. Heat the butter in a pot, add your cabbage and the pressed garlic and sautée for 5 minutes. Add a little water, reduce heat, cover the pot and let it simmer for 10-15 minutes or until the cabbage is soft but still a bit firm to the bite. If there is still a lot of liquid, let it reduce some more. Turn off the heat. Add the crème fraiche, yoghurt and cheese to the cabbage and season everything to taste. Let the cabbage cool for a couple of minutes.
In the meantime, preheat the oven to 180° (if possible, lower heat with circulating air). Put your puff pastry into your pie form and pierce it with a fork.
After your cabbage mixture is cooled, add the eggs and mix everything. Pour your mixture into your puff pastry and distribute evenly. Bake for ca. 40 minutes. Afterwards, let it sit for 2-3 minutes (it helps the pie set), plate up – and enjoy!

 

 

 

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