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Cabbage + Pork Pie




Source of Recipe


#61793, from Lorac at recipezaar


Recipe Link: http://fitdv.recipezaar.com/recipe/getrecipe.zsp?id=61793

Cabbage + Pork Pie

2 9-inch pie shells (I use Pillsbury)
8 slices bacon
1 pound ground lean pork or beef
8 cups roughly chopped cabbage
1 medium onion, chopped
8 ounces sour cream
salt and pepper
4 slices American cheese

Preheat oven to 350°F. Cook bacon in a large skillet
until crisp, remove, drain on paper towels and crumble.
Pour off and reserve bacon drippings.Brown pork, drain
and set aside. Add bacon drippings, cabbage and onion
to the skillet, cook stirring frequently until cabbage is
crispy tender. Add bacon, pork, sour cream, salt and
pepper and combine. Line a 9 inch pie pan with one of
the pie crusts, add half of the cabbage mixture and top
with cheese slices. Add the remaining cabbage. Cover
with the remaining pie crust. Seal and flute the pie crust
edges, cut slits in the top crust and bake on a cookie
sheet for 45 minutes. Let sit 10-15 minutes before serving.
Makes 6 servings.
- - - - -

below are some comments from people that have made this:

Lorac's comments:
This is a wonderful example of American born cooks
recreation of their Polish mothers or grandmothers
cooking. My grandmother never used a written recipe,
she measured with her hands, fingers and eyes. The
amount of cabbage is my eyeball measurement of a
head of chopped cabbage.
comments from DRS at recipezaar:
This pie was easy and delicious. I'm amazed how a
minimal amount of ingredients can create an amazingly
flavorful and satisfying dish. I followed Carol's recipe
above but brushed the top of the crust with some sour
cream in tribute to my Polish grandmother who never let
a crust cook without some dairy to moisten it. Great. Is
certainly open to any chef's creativity. This recipe is a keeper.
comments fromRitaL at recipezaar:
A wonderful presentation.This makes a very full pie. This
was just great. Since bacon was in the mixture I used all
beef. I added 1/2 cup ketchup and 1 teaspoon crushed
caraway seed to the mixture. Then brushed the top crust
with buttermilk and sprinkled some caraway on top.I baked
the first 15 minutes in a 425 degree oven then the last 30
minutes at 350 degrees.I did place the pie dish on a baking
sheet which caught the drippings that bubbled over. Thanks
from my Husband too!