Sausage And Cabbage Pot Pie

• 1 1/2 lb. bulk pork sausage
• 1 medium onion, chopped
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1 medium head green cabbage, cut into large chunks and cored
• 1 (16 oz.) can whole tomatoes (undrained)
• 1/2 pkg. Betty Crocker pie crust mix (1 1/3 c.)
• 2 Tbsp. all-purpose flour
• 1/4 c. cold water

1. Cook sausage and onion in Dutch oven, stirring occasionally, until sausage is done; drain.
2. Stir in sugar, salt, cabbage and tomatoes; break up tomatoes.
3. Heat to boiling; reduce heat.
4. Cover and simmer 10 minutes.
5. Heat oven to 400u0b0.
6. Prepare pie crust mix as directed for one crust.
7. Shape pastry to fit top of 2-quart casserole.
8. Mix flour and cold water; stir into hot sausage mixture.
9. Pour into ungreased casserole.
10. Place pastry over sausage mixture.
11. Seal around edges.
12. Slit top for steam to escape.
13. Bake 25 to 30 minutes until crust is brown.

pork sausage, onion, sugar, salt, head green cabbage, tomatoes, betty crocker pie crust, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557828 (may not work)