This Cabbage Fisherman’s Pie is one of my favorites. It is my go-to recipe in the cool season when I start harvesting my Sweet Choi and Napa cabbage. As a gardener, I am always on the hunt for recipes in which I could include the vegetables I grow.
It features Sweet Choi and parsley, which are fast to grow and the first to harvest in winter. It also uses garlic, potatoes, and leeks that I stored from the previous growing season.
My favorite protein to use in this recipe is Atlantic salmon. Its subtle flavor goes well with the Asian Cabbage’s sweetness and smoothness of the cream.
Simple yet flavorful:
What I love about Cabbage fisherman’s pie is its simplicity. There is no need for a whole lot of spices. Salt and pepper are enough to get the right level of flavor. The heavy cream gives the richness raising it to the level of comfort food.
Easy to make
This recipe is so easy to make and is a great make-ahead meal. Put it together the night before or the morning of, then bake it right before dinner time.
Chop and drop
Before executing any recipe, always make sure to wash the vegetables.
- Peel and dice the potatoes into small cubes. Then bring them to a boil in salted water and let cook till fork tender.
- While the potatoes are cooking, chop the leeks and mince the garlic. Then sautee them in a preheated and lightly oiled pan.
- Chop the sweet Choy and parsley, then add to the pan and allow cook down. It should take two minutes.
- Cut the salmon into bite-size pieces and add them to the vegetables. Stir to coat the fish with vegetable juices without breaking it apart. Don’t let it cook through as it will finish cooking in the oven.
- Add in the heavy cream and season with salt and pepper.
- By now, the potatoes should be ready. Strain them before mashing them into a puree.
- Transfer the salmon and vegetable mixture to a 9*13 casserole dish. Do not worry about greasing it.
- Top the mixture with the mashed potatoes.
- Bake at a 375F/ 190C preheated oven for 25 minutes.
To make this dish fancier, you may scallop the potatoes instead of mashing them. In this situation, I like to cover the pan with foil for the first 20 minutes of baking to speed up the cooking time.
I also like to use sweet potatoes. They add some sweetness and color to the pie.
Substitutions and additions
- You may substitute the sweet Choy for Napa cabbage, kale, or spinach.
- Using a seafood medley instead of the salmon is also a great option. You may even use shrimp or sea scallops.
- You may sprinkle some cheese on top for a golden-brown look.
Make-ahead for later use
For all you preppers out there, add this dish to your list of prep-day meals. Cover it well with aluminum foil and freeze it for up to a month. Make sure to thaw before baking.
This dish is a complete meal in itself. It contains fat, starch, protein, fiber, vitamins, and minerals altogether. You may choose to add a salad on the side, but that is not necessary.
Cabbage is low in calories, which makes it a good choice for people that are trying to lose weight. It is rich in vitamins and minerals, mainly vitamin C and K, which are essential for our health.
Fiber is another essential component of cabbage. Both soluble and soluble fibers help improve the function of the digestive system. To some, it may cause bloating, but if it is nothing serious, that should not be a reason for not eating it. It actually will help increase the good bacteria in the gut, thus decreasing the problem.
You may read more about the health benefits of cabbage here.
Home Garden Fisherman’s Pie
- 5 medium potatoes diced into cubes
- Enough water to boil the potatoes.
- 2 tbsp cooking oil
- 1 cup chopped leeks white parts are more tender
- 3 garlic cloves pressed
- 1 head of sweet Choy chopped
- 3 tbsp parsley chopped
- 1 1/2 lbs salmon
- 1 cup heavy cream
- salt and pepper to taste
- 1 cup Shredded cheese
- Place the potatoes in a stockpot filled with salted water. Bring to a boil, then reduce the heat to simmer till the potatoes are fork-tender.
- Preheat two tablespoons of oil in a saucepan on a medium flame.
- Place the chopped leeks and garlic into the pan and saute briefly. You do not need to get any color on them.
- Add the chopped Choy to the pan, and once welted, add the parsley and the salmon.
- Use a wooden spoon to coat the salmon with the vegetable juices. There is no need to cook it through. It will continue cooking in the oven.
- Pour in the cup of cream and stir it in, then season with salt and pepper as desired. Remove the pan from the heat and transfer the mix into a casserole dish.
- Drain the potatoes, leaving very little of the cooking liquid. It will help keep the mashed potatoes moist.
- Spoon the potatoes over the fish and vegetable mix, and spread evenly. You may want to top it with shredded cheese.
- Sprinkle the cheese over the potatoes.
- Transfer the casserole to a 375F/ 190C preheated oven and bake for 20 minutes. It should be bubbly and slightly golden brown.
- Replace with shrimp, scallops, or fish medley, which is a mix of different fish.
- Instead of cooking and mashing the potatoes, slice them into scalloped potatoes. Then, layer them over the fish mixture and spread the cheese over. Cover with foil for the first 25 minutes to speed up the cooking time.
- Any wintergreen will do in this recipe, such as kale.