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Cabbage Pie: Date Added: 7 Apr 2014
Listed in: Entrees
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Cabbage Pie

This recipe is adapted from one in the Boston Globe. It makes a delicious side dish or can substitute for a main meal served along with a salad or soup. Tastes best served warm from the oven.

1 sheet puff pastry, thawed (this comes two sheets to the package, keep the other frozen for the next time you make this dish) or a single prepared pie crust.
6 hard boiled eggs, sliced
1 tablespoon olive oil
1 small head green cabbage (about 4-5 inches in diameter or 4-6 cups) sliced and chopped
1 large onion, sliced
Salt and pepper to taste
1 egg, lightly beaten

Cooking Instructions

1. Preheat oven to 350 degrees. Lightly oil a pie plate and set aside.
2. Pour the oil in a large skillet add the cabbage and onion and Ĺ cup water. Cook on medium heat until cabbage and onion are soft about 20 minutes, stir frequently. Season with salt and pepper to taste. Vegetables should be tender but still hold their shape and most of the liquid should have been cooked away or absorbed but donít let it dry out. If it gets dry add ľ cup water. Add eggs and stir into cabbage mixture.
3. Pour the cabbage mixture into the prepared pie plate, mounding it in the center. Cover with the pastry. Trim the edges and press into the edges of the pie plate so the vegetables are sealed. You can use the excess trimmings to cut out shapes and decorate the crust.
4. Brush the crust with the egg and bake for 45 -50 minutes. Cut in wedges and serve warm.

Makes 6-8 servings Nutrition Per 1/8 Serving: Calories 194, Fat 13 g, Saturated Fat 3 g, Cholesterol 150 mg, Sodium 160 mg, Carbohydrate 12.6 g, Fiber 1.5 g Protein 6.7 g.
a 1/6 slice will contain 259 calories , 17 g carbohydrate, 2 g fiber, 9 g protein 191 mg potassium.

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