Polish-American Cabbage Pie

READY IN: 1hr 20mins
Recipe by Lorac

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.

Top Review by Rita~

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!

Ingredients Nutrition

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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