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!
- 2 9-inch pie shells (I use Pillsbury)
- 8 slices bacon
- 1 lb ground lean pork or 1 lb beef
- 8 cups roughly chopped cabbage
- 1 medium onion, chopped
- 8 ounces sour cream
- salt and pepper
- 4 slices American cheese
Directions See How It's Made
- 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.