Cabbage Pie

"Very good! I cheat with the crust and buy the frozen prepared ones and thaw. Good served with mashed potatoes and a salad."
 
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Ready In:
45mins
Ingredients:
8
Serves:
6
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ingredients

  • pastry for a double-crust 9-inch pie
  • 3 ounces cream cheese (I use cream cheese with chives)
  • 3 tablespoons butter
  • 1 small cabbage, chopped
  • 1 small onion, chopped
  • 1 (4 ounce) can sliced mushrooms (drained)
  • 12 lb lean ground beef
  • salt and pepper
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directions

  • Bake pie shell at 375 degrees; cool.
  • Spread cream cheese on inside of crust.
  • Saute the vegetables in the butter.
  • Brown the ground beef and add to vegetables.
  • Pour into prepared pie shell.
  • Top with the other crust and cut a few vents in the crust.
  • Bake in a 350 degree oven for 25-30 minutes.

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Reviews

  1. Great dish! This is one of those recipes that you just keep wanting another bite. We are on a low carb diet, so I omitted the crusts. I layered the meat, some cream cheese, cabbage and mushrooms, and more cheese in a casserole dish. The flavors were terrific together. The cabbage was a lovely color which was very eye appealing. Thanks so much for sharing this recipe, Denise. It will definately be on my table again.
     
  2. I loved this, and my son who would rather die than eat cabbage said it was good too. I used the chive cream cheese and also added garlic, and LOTS of salt and pepper, I like the idea of adding cheese only next time I am going to try maybe mozzarella. This was very tasty and different and I like the fact that it is such a nice big pie with very little effort. I really like this recipe. Thanks!
     
  3. WOW! how could something so easy to make taste soooo good? The only things I added to this recipe were fresh garlic, minced banana peppers and sharp cheddar cheese. It was a huge hit and everyone wanted the recipe.
     
  4. Except for using bulk sausage instead of ground beef I followed this recipe as written. The family loved it! This is definitely a keeper. I might try it without the top crust, just for nutritional reasons, and I can't imagine that it wouldn't be as good.
     
  5. This was super tasty and I, too, could have eaten it all by myself. After I started cooking I realized I didn't have any mushrooms, so I diced up half of a bell pepper and that was good. I also took a tip from previous reviewers and added salt, pepper and garlic. I would definitely let the cream cheese come to room temperature before trying to spread it in the pie crust. Serving the pie was an issue. It was crumbly and fell apart (though we devoured it regardless of how it looked.) Next time I might try omitting the bottom crust and dotting the cream cheese on top of the veggie mixture before covering it with the top crust. Maybe that will help with the crumbliness and the cream cheese problem! This was an excellent recipe, Denise.
     
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Tweaks

  1. Except for using bulk sausage instead of ground beef I followed this recipe as written. The family loved it! This is definitely a keeper. I might try it without the top crust, just for nutritional reasons, and I can't imagine that it wouldn't be as good.
     
  2. This was SO GOOD!! Easy to make, and full of flavor...even with regular cream cheese instead of with chives, which is all I had on hand. I seasoned everything well with salt & pepper. I didn't pre-bake the bottom crust, and had no trouble with sogginess. Will definitely be making again soon. :-)
     

RECIPE SUBMITTED BY

I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.
 
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