Meat and Cabbage Pie
Dive into the comfort of a hearty Meat and Cabbage Pie, a savory masterpiece that brings together finely seasoned ground beef or pork, tender shredded cabbage, and aromatic spices like paprika and cumin, all encased in a golden, buttery pie crust. Perfect for family dinners or cozy gatherings, this recipe features a rich and flavorful filling sautéed with onions and garlic, then baked to perfection in a flaky double crust. With a quick prep time of just 25 minutes and a bake time of 40 minutes, this crowd-pleasing pie is as convenient as it is delicious. Serve it warm for a satisfying main course, and pair it with a fresh side salad for a balanced meal that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams Ground beef (or pork)
- 300 grams Green cabbage, finely shredded
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil (or vegetable oil)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour (for dusting)
- 1 Egg, beaten (for egg wash)
- 2 pieces Store-bought or homemade pie crust (top & bottom)
- 1 teaspoon Milk (optional, for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
Heat a large skillet over medium heat and add the olive oil.
Sauté the diced onion for 2-3 minutes until translucent, then add the minced garlic and cook for another minute.
Add the ground beef (or pork) to the skillet and cook, breaking it apart with a spatula, until browned and fully cooked, about 7-8 minutes.
Stir in the shredded cabbage, paprika, cumin, salt, and black pepper. Cook for 5-7 minutes until the cabbage is softened and the mixture is well combined. Remove from heat and let it cool slightly.
On a lightly floured surface, roll out one pie crust and fit it into a 9-inch pie pan, trimming off any excess dough around the edges.
Spoon the meat and cabbage mixture into the pie shell, spreading it out evenly.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie.
In a small bowl, mix the beaten egg with milk (if using) to make an egg wash. Brush this mixture over the top crust for a golden finish.
Cut a few small slits in the top crust to allow steam to escape during baking.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden and cooked through.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
