Recipe Background
After days and days of watering, tending to, and caring for your little cabbage, it's finally time to harvest it! And what better way to celebrate all your hard work than by making your crispy, green, garden-fresh ball the star of your dinner dish?! My Little Cabbage Pie does just that in the most delicious way! All those long hours turn out to be so worth it, as you pile a creamy layer of cheesy mashed potatoes on top of a veggie mixture featuring your beloved cabbage. All of that lies on a bed of flavorful pork and rice to create quite the feast! Yum, yum, yum! Let's do it again next year so we can savor the fresh flavor of My Little Cabbage Pie again!
After days and days of watering, tending to, and caring for your little cabbage, it's finally time to harvest it! And what better way to celebrate all your hard work than by making your crispy, green, garden-fresh ball the star of your dinner dish?! My Little Cabbage Pie does just that in the most delicious way! All those long hours turn out to be so worth it, as you pile a creamy layer of cheesy mashed potatoes on top of a veggie mixture featuring your beloved cabbage. All of that lies on a bed of flavorful pork and rice to create quite the feast! Yum, yum, yum! Let's do it again next year so we can savor the fresh flavor of My Little Cabbage Pie again!
Ingredients
For the pork layer:
- 1 pound ground pork
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup rice cooked
- 1/2 cup pork gravy or chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
For the cabbage layer:
- 1 medium carrot diced
- 1 small onion chopped
- 2 tablespoons butter or margarine
- 6 cups cabbage chopped
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the potato layer:
- 2 cups potatoes mashed
- 1/4 cup cheddar cheese shredded
- green onions to taste, sliced, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Grease an 11x7-inch baking dish.
- In a skillet over medium heat, add the pork and cook until it is no longer pink.
- Add 1 of the chopped onions and the garlic to the pork, and cook until the vegetables are tender. Drain the excess liquid from the skillet.
- Add the rice, the gravy, 1/2 teaspoon of the salt, and the thyme to the pork mixture and stir to combine.
- Spoon the pork mixture into the prepared baking dish.
- Add the carrot, the remaining chopped onions, and the butter to the skillet and cook over medium heat for 5 minutes.
- Add the cabbage to the carrot mixture and cook for 1 minute.
- Add the broth, the remaining salt, and the pepper to the cabbage mixture and stir to combine.
- Cover the skillet and cook the cabbage mixture for 10 minutes.
- Spoon the cabbage mixture over the top of the pork layer.
- Spoon or pipe the mashed potatoes over the top of the cabbage mixture layer.
- Sprinkle the mashed potatoes with the shredded cheese.
- Bake the cabbage pie, uncovered, until browned, about 45 minutes.
- Serve the cabbage pie garnished with the green onions.
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