Polish-American Cabbage Pie

Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

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 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.

Reviews

(4)
Most Helpful

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!

Rita~ September 09, 2003

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

xidmary May 06, 2008

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.

Darkhunter December 31, 2005

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