CABBAGE ROLL PIE
1 pound ground beef
1 stalk celery, minced
2 tablespoon onion, chopped
3-4 cups cabbage, chopped, about 8 ounces
2 tablespoon butter
8 small mushrooms, chopped, 3 ounces
Salt, to taste
1/2 teaspoon pepper
Garlic powder, to taste
1 cup chicken broth
3/4 cup heavy cream
8 ounce cheddar or Monterey jack cheese, shredded
2 eggs, beaten

Brown the hamburger, celery and onion in a very large nonstick skillet; drain the fat. Add the cabbage and butter; cook until the cabbage starts to wilt. Add the mushrooms and cook until the cabbage and mushrooms are very soft and start to brown slightly. Season with pepper, salt and garlic powder to taste. Add the broth and cream; bring to boil and cook on high, stirring occasionally, until reduced and thickened. Watch closely so it doesn't boil over or evaporate completely. Stir in the cheese, then the beaten eggs. Pour into a greased 10-inch pie plate. Bake at 350 for 25-30 minutes until set.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 453 Calories; 37g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 340 Calories; 28g Fat; 19g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

I got the idea for this from Sue Richbourg's Mexicali Ground Beef and Cabbage Pie. I wanted to create a flavor similar to my Grandma's cabbage rolls, which have a creamy sauce rather than a tomato sauce. This is very good and freezes well. At first it will look like the mixture won't fit in the pie plate but, once everything is cooked down, it will fit just fine.


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