CABBAGE POTATO PIE
Make this cabbage-wrapped bacon and cheesy mashed potato pie, share a toast to St. Patrick's Day with your friends, and watch all of your late winter blues disappear.
Provided by Anna Stockwell
Categories Potato Butter Cabbage Bacon Onion Vinegar Thyme Pepper Egg Milk/Cream Cheddar Dinner St. Patrick's Day Entertaining
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20-25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.
- Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.
- Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20-25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.
- Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.
- Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.
- Roast cabbage pie until lightly browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges.
RUSSIAN CABBAGE PIE
This cabbage pie is very popular in Russian cuisine. Traditionally, it is made with a yeasted puff pastry but normal puff pastry will work just fine. You can bake it as one big pie, or make small triangles called pirozhki. Serve warm.
Provided by Lisa
Categories World Cuisine Recipes European Eastern European Russian
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
- Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
- Bake in the preheated oven until golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 32.6 g, Cholesterol 114.2 mg, Fat 30 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 9.4 g, Sodium 248.2 mg, Sugar 3.6 g
POLISH-AMERICAN CABBAGE PIE
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.
Provided by Lorac
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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 and 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.
Nutrition Facts : Calories 703.2, Fat 51.9, SaturatedFat 18.8, Cholesterol 88.6, Sodium 597.3, Carbohydrate 37.6, Fiber 3.7, Sugar 5.3, Protein 21.9
CABBAGE PIE
Savory pies are favorites in Russia, and cabbage pie is the most common. I have not been there, but my friend Jacqueline Mitchell has, and she returned with this, certainly the easiest cabbage pie ever. I think it is best suited as an appetizer or a snack, but it's an odd dish, good hot or at room temperature, mysteriously simple, and quite glorious when it's done. Other vegetables you can prepare this way: any cabbage (red will not look too great, though it will taste fine), including Savoy and Napa.
Yield makes 4 to 6 servings as a main course, many more as a starter or snack
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the cabbage and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the cabbage is quite tender, about 10 minutes; do not brown. Remove from the heat, add the dill, then taste and adjust the seasoning.
- Meanwhile, hard-cook 3 of the eggs (page 338). When they are done, peel and coarsely chop. Add to the cooked cabbage mixture and let cool while you make the batter.
- Combine the yogurt, mayonnaise, and remaining 3 eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9 × 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the cabbage filling; smear the remaining batter over the cabbage, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie's top crust.
- Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.
BEEF AND CABBAGE PIE
I especially like to make this when I can use fresh potatoes and cabbage from my garden. It's mmm-good!-Mary Lou Smarsh, Laurel, Montana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat. , Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired.
Nutrition Facts : Calories 270 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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