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Nutrition Facts
Serving Size 1 (332g) Recipe makes 6 servings
Calories 815
Calories from Fat 561		(68%)
Amount Per Serving		%DV
	Total Fat 62.3g	95%
	Saturated Fat 23.1g	115%
	Monounsaturated Fat 25.7g
	Polyunsaturated Fat 8.9g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 794mg		33%
Potassium 684mg		19%
Total Carbohydrate 38.6g		12%
	Dietary Fiber 3.4g	13%
	Sugars 4.3g
Protein 25.7g		51%
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Polish-American Cabbage Pie

Recipe #61793 | 1½ hours | 35 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lorac
May 8, 2003

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.

SERVES 6 -8 (change servings and units)

Ingredients

2 9-inch pie shells (I use Pillsbury)
8 slices bacon
1 lb 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

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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Featured Reviews for This Recipe

From: xidmary

On May 6, 2008

This was so good!!! It does make a large pie. I will need to downsize the recipe for just the two of us. I live at a high altitude so baked at 425 degrees for 15 min then 375 degrees for 30 plus min. I kind of lost track of the time. I kept the edges of pie crust covered until the last few minutes of baking time. Before baking I brushed the crust with an egg /water mixture. Thanks

0 people found this review helpful

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From: AuntSana

On Dec 31, 2005

Thanks for a great tasting recipe. Nobody in my family could find anything negative to say about this. Will have again and again over the years, I'm sure. Thanks again.

1 person found this review helpful

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From: ~Rita~

On Sep 9, 2003

A wonderful presentation.This makes a very full pie. Carol 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!

5 people found this review helpful

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From: DRS

On Nov 19, 2003

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 Polish grandmother'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.

2 people found this review helpful

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