Polish American Cabbage Pie
Discover the comforting charm of Polish American Cabbage Pie, a hearty dish that brings together Old World tradition and modern flair. This savory pie features tender, sautéed green cabbage and onions folded into a creamy, custard-like filling enriched with cheddar cheese and a hint of nutmeg for warmth. Encased in a golden, flaky pie crust and topped with crispy breadcrumbs, every bite delivers a perfect balance of texture and flavor. Whether you're looking for a unique vegetarian main course or a cozy side dish, this cabbage pie is a versatile, budget-friendly option that's easy to prepare in under 90 minutes. With its blend of wholesome ingredients and nostalgic appeal, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 medium head (approximately 2 lbs) Green cabbage
- 1 large Onion
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 4 large Eggs
- 1 cup Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 (9-inch, pre-made or homemade) Pie crust
- 0.25 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Core and thinly slice the cabbage into long shreds. Peel and finely chop the onion.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Add the shredded cabbage to the skillet and cook, stirring occasionally, until softened and lightly browned, approximately 10-12 minutes. Remove from heat and set aside to cool for a few minutes.
In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1 minute to create a roux.
Slowly whisk in the milk, ensuring no lumps form, and simmer until the mixture thickens into a creamy sauce. Remove the saucepan from heat.
In a large mixing bowl, beat the eggs. Add the thickened milk mixture and stir until combined.
Fold in the sautéed cabbage mixture, shredded cheddar cheese, salt, pepper, and nutmeg.
Roll out the pie crust and place it in a 9-inch pie dish. Trim and crimp the edges as desired.
Pour the cabbage filling into the prepared pie crust. Smooth the top with a spatula.
Sprinkle the breadcrumbs evenly over the top of the filling for a crunchy finish.
Place the pie in the preheated oven and bake for 40-50 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 57.3 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1656 mg | 127% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2558 mg | 54% | |
*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.
