Polish-American Cabbage Pie
- 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
- 1 medium onion, chopped
- 8 ounces sour cream
- salt and pepper
- 4 slices American cheese
- Preheat oven to 350u0b0F.
- 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.
pie shells, bacon, ground lean pork, cabbage, onion, sour cream, salt, american cheese
Taken from www.food.com/recipe/polish-american-cabbage-pie-61793 (may not work)