Polish-American Cabbage Pie – a delicious recipe with pie shells, bacon, ground lean pork, cabbage, onion, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
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.
846
kcal
Calories
65
g
Fat
6
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Polish-American Cabbage Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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