Stuffed Cabbage Pie
Cabbage Roll meets Quiche in this savory, easy dinner.
If you're using store-bought crusts, just pull them out of the freezer to defrost. If you're making your dough, make it first so they have time to chill. Here is Parker's recipe for pastry dough with butter and pastry dough with lard.
Turn your oven to 350. Bring a big pot of water to a boil, and tear up about half of your cabbage leaves into larger than bite-sized pieces*. Blanch the cabbage leaves for 3 minutes, until nice a bright, lime green, and then remove and dunk in ice water for the same amount of time. Pat dry.
Shred the rest of the cabbage using a knife or food processor.
In a deep skillet, melt a little oil or butter. Begin to brown your ground beef. While it's browning, grind your cumin and caraway seeds in a mortar & pestle or in a clean coffee grinder. Add ground spices to the beef when it's almost fully cooked, along with the smoked paprika and 1 tsp of salt. Stir well.
Add in the onions, the garlic, the oven or sundried tomatoes, the shredded cabbage (about 1-1.5 cups is all you need), and the tomato sauce to the ground beef. Stir, bring to a bubble, and cook off some of the liquid (5-7 minutes.)
Make your pie crusts by placing the dough into the dishes and crimping the edges. Dot the bottom with some fork holes for hot air to release. On the bottom of the pie shells, add a layer of cabbage leaves.
Next, spoon in the beef filling, going all the way up to the top. Top with another layer of cabbage leaves, and bake for 45 minutes. Allow to cook for 10-15 minutes, and then cut and serve!
* You can leave the leaves whole, or even shred them, too. I chose to tear them up so the pie would be easier to cut, but it would be easier if they were shredded and look prettier if they were whole-- up to you!
Ingredients
Directions
If you're using store-bought crusts, just pull them out of the freezer to defrost. If you're making your dough, make it first so they have time to chill. Here is Parker's recipe for pastry dough with butter and pastry dough with lard.
Turn your oven to 350. Bring a big pot of water to a boil, and tear up about half of your cabbage leaves into larger than bite-sized pieces*. Blanch the cabbage leaves for 3 minutes, until nice a bright, lime green, and then remove and dunk in ice water for the same amount of time. Pat dry.
Shred the rest of the cabbage using a knife or food processor.
In a deep skillet, melt a little oil or butter. Begin to brown your ground beef. While it's browning, grind your cumin and caraway seeds in a mortar & pestle or in a clean coffee grinder. Add ground spices to the beef when it's almost fully cooked, along with the smoked paprika and 1 tsp of salt. Stir well.
Add in the onions, the garlic, the oven or sundried tomatoes, the shredded cabbage (about 1-1.5 cups is all you need), and the tomato sauce to the ground beef. Stir, bring to a bubble, and cook off some of the liquid (5-7 minutes.)
Make your pie crusts by placing the dough into the dishes and crimping the edges. Dot the bottom with some fork holes for hot air to release. On the bottom of the pie shells, add a layer of cabbage leaves.
Next, spoon in the beef filling, going all the way up to the top. Top with another layer of cabbage leaves, and bake for 45 minutes. Allow to cook for 10-15 minutes, and then cut and serve!
Amazing recipe. Such a yummy meal. However, cumin seeds needs to be added to the ingredients list.
Thanks for the catch!