Perfect Cabbage Pie

Day 42: I have to admit I was very skeptical of this recipe when I first discovered it on line, but it appeared in many different variations, all with similar raves in the comments. Since I had a cabbage in the fridge, I decided to try it. I was so impressed with the results that it has now achieved a status as a go-to savoury dish for my holiday meals. I've made a few small adaptations to the recipe to accommodate my personal tastes, most notably serving it up with a cheesy white sauce poured over the top. The spices can be changed up (dill was suggested for a more traditional Ukrainian flavour). Made according to the recipe below, the taste resembles that of Thanksgiving stuffing, and the texture is similar to a quiche. It is superb reheated and will keep for several days in the refrigerator. A springform pan is not necessary, but I would recommend using one if the best presentation is desired.

Cabbage Pie

12 oz. finely chopped cabbage
1 chopped onion
2 tsp. minced garlic
2-3 Tbsp olive oil
1/4 cup parsley (or 3 Tbsp. dried parsley flakes)
3 eggs
11 oz. plain yogurt
1 1/2 cups flour (190 gm)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
1 tsp. thyme
1/2 tsp. dry mustard

Place cabbage in a large mixing bowl. Saute onion in oil for 4-5 minutes until golden. Add 2 tsp. minced garlic and saute for 2 minutes more. Add to cabbage. Finely dice 1/4 cup parsley. Add to cabbage mixture and mix well. In another bowl, combine eggs and yogurt and mix well. Add 1 1/2 cups flour, baking powder, baking soda, salt and spices, and mix until well combined. Stir in cabbage mixture. Pour into greased 9" baking pan, smooth down, bake at 350 degrees for 45-50 minutes. Insert a knife in the center to check for doneness. It should emerge cleanly. Allow the pie to cool slightly before removing from pan. Serve warm, and top with a light Bechamel sauce right before serving.