Pour-over cabbage pie with nigella seeds (Black cumin) – quick & healthy recipe

A pour-over pie is a real survival dish for those who love hearty homemade food but don’t want to spend too much time cooking. You can prepare this quick pie using almost any ingredients you have in the fridge – vegetables, meat, fish, offal, etc.

Fans of plant-based recipes will surely appreciate the pour-over pie with cabbage and black cumin (kalonji / Nigella sativa) – an aromatic, easy-to-make, and incredibly healthy dish that will perfectly complement both a weekday lunch and even a festive table.

Adding black cumin (Nigella sativa) seeds gives the pie a refined spicy aroma and slightly sharp taste, while also significantly boosting its health benefits. These seeds are rich in vitamins: A, B-group (almost all), C, E, minerals: iron, calcium, potassium, magnesium, phosphorus, zinc, manganese, essential oils: carvone, limonene and fatty acids: Omega-3, Omega-6. It also contains flavonoids and thymoquinone – powerful antioxidant and anti-inflammatory compounds

Regular consumption of black cumin seeds supports digestion, immune function, inflammation reduction, and overall body tone – making them a true superfood.

CraftOil, a manufacturer of artisanal plant-based oils and certified processing equipment, offers organic, premium-quality kalonji seeds available in any required volume. Grown in ecologically clean regions and free from preservatives or chemicals, these seeds are perfect for both culinary uses and cold-pressing aromatic kalonji oil.

Ingredients

For prepare you need:

• 1 cup of kefir (or homemade sour milk);
• 2 eggs;
• 5 tbsp flour (approx. 150 g);
• ½ tsp baking soda;
• 2 tsp salt;
• 50 g butter (melted);

For the filling:

• 500 g cabbage;
• 1 onion;
• 1 tbsp vegetable oil (for frying);
• 1 tsp salt;
• 1 tsp black cumin seeds (Nigella / kalonji);
• A pinch of ground black pepper;

Step-by-step preparation

Prepare the filling. Wash and finely shred the cabbage. Peel and chop the onion. Season the vegetables with salt, pepper, and nigella seeds. Fry in vegetable oil for about 20 minutes until soft. Make the batter. Beat the eggs with salt. Add kefir and melted butter, mix well. Add flour and sprinkle baking soda over it. Mix until smooth – the consistency should resemble medium-thick sour cream.

Bake.Line a deep baking tray with parchment paper and grease lightly.  Spread the braised cabbage evenly and pour batter over it. Bake for 40 minutes at 190°C (374°F).

After baking, let it rest in the turned-off oven for at least 20 minutes.

Notes:

You can use CraftOil corn, sunflower, or camelina oil for frying. These and the «Perfect Frying» combo kit are always available on our website. We ship on the day of purchase and guarantee fresh, premium-quality products.