Cabbage Pie Food

CABBAGE POTATO PIE

Steps:

• Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20-25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.
• Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.
• Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20-25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.
• Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.
• Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.
• Roast cabbage pie until lightly browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges.

RUSSIAN CABBAGE PIE

Steps:

• Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
• Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.

CABBAGE PIE

Steps:

• 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.

CABBAGE & MEAT PIE

Steps:

• Preheat over 350°F.
• Cook and drain ground beef and onion.
• Add soup and simmer for about 3 minutes.
• Spray 9x13 inch casserole dish with nonstick cooking spray.
• Add meat mixture, layer with cabbage and cheese.
• Unroll the crescent rolls then pinch all perforations to seal. (or use the crust listed above by mixing all ingredients to form dough. Roll out.
• Top with pie crust and bake 60 minutes. Let stand 10 minutes before serving.

CORNED BEEF AND CABBAGE SHEPHERD'S PIE

Steps:

• Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
• Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
• Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
• Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
• While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
• Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
• Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
• Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
• Remove from the oven and let rest for 10 minutes.
• Meanwhile, warm any remaining broth over medium-low heat.
• Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

CABBAGE PIE

Steps:

• Melt butter in a skillet and add cabbage, onioin and garlic.
• Cook on medium to medium-high heat until cabbage is wilted and onions are translucent.
• Mix 1 1/2 Celsius milk with flour. Add milk mixture to cabbage skillet and stir to thicken.
• Add meat if desired.
• Mix Bisquick mix and 2/3 Celsius milk as if going to make biscuits. Press the dough into a pie pan or 8x8 baking dish.
• Add cabbage mixture into baking dish.
• Bake at 350 degrees for 20 minutes.

RUSSIAN CABBAGE PIE

Steps:

• Sift together flour thru salt.
• Cut in butter, then 4 oz cream cheese.
• Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.
• Roll out remaining pastry into a circle big enough to cover dish; chill.
• Spray a large skillet with butter-flavored cooking spray.
• Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.
• Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
• Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly.
• Spread other 4 oz cream cheese in the bottom of the pie shell.
• Arrange the eggs in a layer over the cream cheese.
• Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.
• Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.
• Cut a few short slashes in the top crust for steam to escape.
• Bake at 400°F 15 minutes.
• Turn temperature down to 350° and bake 20-25 minutes until crust is light brown.

BEEF AND CABBAGE PIE

Steps:

• In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat. , Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired.