Mile High Cabbage Pie 5fix Recipes

Steps:

• Bring a large pot of generously salted water to a boil, and meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain.
• Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley, and set aside.
• Preheat the oven to 375ºF. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.
• Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes.
• Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or room temperature.

Steps:

• Preheat oven to 350 degrees.
• Take pie shells out of boxes to thaw.
• Meanwhile,spray a large skillet with butter flavoured cooking spray, brown the meat and onion.
• Stir in the cabbage.
• Add tomato sauce, Brown Sugar Twin,parsley, and black pepper.
• Lower heat and simmer 15 minutes.
• Put half of mixture into one of the pie shells and wet the top edge of the shell.
• Pick up a second shell,invert the tray while putting your hand underneath touching the pastry to support the shell as it comes away from the tray.
• Lay second shell directly on top of of mixture in first shell.
• Use damp fingers to seal two shells together.
• Flute edges.
• Make about 8 slashes on top to allow steam to escape.
• Repeat filling the third shell and covering with the fourth shell.
• Check to see that your edges are sealed and for the steam vents.
• Bake for 30-40 minutes or until crust is golden brown.
• Place pie plate on wire rack and let set for 5 minutes.
• Cut into 8 servings.

Steps:

• Pre-heat oven to 350°F.
• In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
• Unroll 1 can of dough. Press in 13x9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
• Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares.