Polish American Cabbage Pie Food
POLISH STUFFED CABBAGE
Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.
Provided by Christa
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
- In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
- Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.6 g, Cholesterol 95.3 mg, Fat 21.2 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 8.5 g, Sodium 253.2 mg, Sugar 9.1 g
POLISH-AMERICAN CABBAGE PIE
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.
Provided by Lorac
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 703.2, Fat 51.9, SaturatedFat 18.8, Cholesterol 88.6, Sodium 597.3, Carbohydrate 37.6, Fiber 3.7, Sugar 5.3, Protein 21.9
POLISH CASSEROLE
When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use almost any pasta that will hold the sauce. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.
Nutrition Facts : Calories 428 calories, Fat 26g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1193mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
TRANSYLVANIAN CABBAGE PIE
Make and share this Transylvanian Cabbage Pie recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 1h10m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut cabbage in very thin slices.
- Saute in the oil adding the salt and pepper and stirring continuously.
- When thoroughly soft and tender set aside to cool.
- Roll out the raised bread dough ,.
- Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage.
- Fold overlapping dough, brush with melted butter (or milk or cream).
- Cover and place in a warm place to rise again.
- Bake at 350° in preheated oven about 30 or 40 minutes.
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