Cabbage Pie with Crispy Potatoes & Bacon

Comfort food often comes in the form of pie, and this is no exception. The cabbage and potatoes make this a decidedly a wintertime dish, and out of the oven it is perfectly warming. Serve with a light green salad or bowl of soup for a complete dinner.

Cabbage Pie with Crispy Potatoes & Bacon

Prep Time 40 minutes
Cook Time 30 minutes
Comfort food often comes in the form of pie, and this is no exception. The cabbage and potatoes make this a decidedly a wintertime dish, and out of the oven it is perfectly warming. Serve with a light green salad or bowl of soup for a complete dinner.
5 from 1 vote
Course Main Course
Servings 8

Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, peeled, halved and sliced
  • 1 small savoy or green cabbage, halved and sliced thinly
  • 1-2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • ¼ cup chicken or vegetable broth
  • 3 large eggs
  • ½ cup white cheddar cheese, grated
  • cup milk
  • 2 small yukon potatoes, sliced very thinly
  • 2 slices bacon, chopped
  • 1 store-bought pie crust, or use homemade

Instructions
 

  • Preheat the oven to 375 F.
  • In a 9" cast iron skillet or oven proof pan, saute the bacon until it renders it's fat. Toss the potato slices in the skillet and stir to coat. Place in the oven and roast for 15-20 minutes until the potatoes are cooked and browned and the bacon is crispy. Remove from the oven and scoop into a bowl. If using cast iron, wipe any extra fat from the skillet and set aside for later.
  • While the potatoes are cooking, warm the olive oil in a large skillet with a lid or large saucepan. Add the onion and a pinch of salt and cook until softened, about 8 minutes. Add the cabbage and thyme and 1 teaspoon of salt and cook another 5-8 minutes over medium high heat, stirring often. The cabbage should start to brown on the bottom of the pan. If it is not browning, turn up the heat.
  • Once it is starting to brown, pour in the broth and scrape up any bits stuck to the bottom. Put on the lid and turn the heat down to low. Cook until very soft, about 20 minutes, stirring every once in a while and making sure it is not getting stuck to the bottom. At the end if the liquid is not totally evaporated, turn up the heat and cook with the lid off until the cabbage has dried out. Remove from the heat and taste for seasoning. Add more salt if needed, and plenty of freshly cracked black pepper.
  • Reduce oven temperature to 350 F. Roll your pie dough out so that it is large enough to fit into a 9" deep pie dish or the cast iron skillet. Carefully lay into the pie plate or skillet.
  • To the cabbage mixture add the eggs, milk, and cheese and stir to combine well. Pour this into the pie crust, then top with the potatoes and bacon.
  • Bake until set in the middle, about 30 minutes. If the potatoes become too brown during baking, tent the pie with foil. Remove from the oven, let rest about 10 minutes before slicing.
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