Polish-American Cabbage Pie |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. Ingredients:
2 9-inch pie shells (i use pillsbury) |
8 slices bacon |
1 lb ground lean pork or 1 lb beef |
8 cups roughly chopped cabbage |
1 medium onion, chopped |
8 ounces sour cream |
salt and pepper |
4 slices american cheese |
Directions:
1. Preheat oven to 350°F.
2. Cook bacon in a large skillet until crisp, remove, drain on paper towels and crumble.
3. Pour off and reserve bacon drippings.
4. Brown pork, drain and set aside.
5. Add bacon drippings, cabbage and onion to the skillet, cook stirring frequently until cabbage is crispy tender.
6. Add bacon, pork, sour cream, salt and pepper and combine.
7. Line a 9 inch pie pan with one of the pie crusts, add half of the cabbage mixture and top with cheese slices.
8. Add the remaining cabbage and cover with the remaining pie crust.
9. Seal and flute the pie crust edges, cut slits in the top crust and bake on a cookie sheet for 45 minutes.
10. Let sit 10-15 minutes before serving.
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