Cabbage Potato Pie Recipes

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CABBAGE POTATO PIE

Make this cabbage-wrapped bacon and cheesy mashed potato pie, share a toast to St. Patrick's Day with your friends, and watch all of your late winter blues disappear.

Provided by Anna Stockwell

Categories     Potato     Butter     Cabbage     Bacon     Onion     Vinegar     Thyme     Pepper     Egg     Milk/Cream     Cheddar     Dinner     St. Patrick's Day     Entertaining

Yield 6 servings

Number Of Ingredients 12



Cabbage Potato Pie image

Steps:

  • Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20-25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.
  • Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.
  • Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20-25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.
  • Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.
  • Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.
  • Roast cabbage pie until lightly browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges.

2 lb. russet potatoes, peeled, cut into 2" pieces
1 tsp. kosher salt, divided, plus more
4 Tbsp. unsalted butter, divided
1 head of Savoy cabbage
3 thick-cut bacon slices (about 3 oz.), finely chopped
½ onion, thinly sliced
2 Tbsp. apple cider vinegar
1 tsp. thyme leaves
1 tsp. freshly ground black pepper
2 large eggs
¾ cup heavy cream
1¼ cups coarsely shredded sharp cheddar, preferably Irish

COLCANNON SHEPHERD'S PIE

Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 17



Colcannon Shepherd's Pie image

Steps:

  • Filling: Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.
  • Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and 1/4 teaspoon pepper. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.
  • Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil. Add cabbage and 1/2 teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.
  • Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.

1 teaspoon extra-virgin olive oil
1 1/2 pounds ground lamb
Kosher salt and freshly ground pepper
1 medium onion, chopped (2 cups)
4 carrots, peeled and cut into 1/4-inch coins (1 1/4 cups)
3 tablespoons tomato paste
1 tablespoon unbleached all-purpose flour
1 tablespoon Worcestershire sauce
1 3/4 cups low-sodium chicken broth
1 cup frozen peas
3/4 cup packed chopped flat-leaf parsley
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 pound Savoy cabbage, thinly sliced (5 cups)
2/3 cup whole milk, warmed
4 tablespoons unsalted butter, melted, plus more for brushing

RUSSIAN CABBAGE PIE

This cabbage pie is very popular in Russian cuisine. Traditionally, it is made with a yeasted puff pastry but normal puff pastry will work just fine. You can bake it as one big pie, or make small triangles called pirozhki. Serve warm.

Provided by Lisa

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h35m

Yield 8

Number Of Ingredients 7



Russian Cabbage Pie image

Steps:

  • Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
  • Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
  • Bake in the preheated oven until golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 32.6 g, Cholesterol 114.2 mg, Fat 30 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 9.4 g, Sodium 248.2 mg, Sugar 3.6 g

3 tablespoons butter, or more to taste
1 small head cabbage, finely chopped
3 hard-boiled eggs, peeled and chopped, or more to taste
3 sprigs fresh dill, finely chopped, or to taste
salt to taste
2 sheets yeasted puff pastry
1 egg, beaten

CABBAGE AND POTATO BAKE

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 7



Cabbage and Potato Bake image

Steps:

  • Preheat the oven to 375 degrees F.
  • Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
  • Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
  • Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
  • Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth

CABBAGE AND POTATO GRATIN

Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.

Provided by Martha Rose Shulman

Categories     casseroles, vegetables, main course, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 10



Cabbage and Potato Gratin image

Steps:

  • Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
  • Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
  • Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
  • In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
  • Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 822 milligrams, Sugar 9 grams

Salt
1 large savoy or green cabbage (about 2 pounds), quartered
1 pound baking potatoes, such as russets, peeled and sliced
2 garlic cloves, peeled
2 cups milk
1/2 cup crème fraîche
Ground black pepper
4 ounces Gruyère, grated (1 cup, tightly packed)
1 ounce Parmesan, grated (1/4 cup)
2 teaspoons finely chopped or slivered fresh sage

CORNED BEEF AND CABBAGE SHEPHERD'S PIE

This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 14



Corned Beef and Cabbage Shepherd's Pie image

Steps:

  • Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
  • Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
  • Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
  • Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
  • While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
  • Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
  • Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
  • Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
  • Remove from the oven and let rest for 10 minutes.
  • Meanwhile, warm any remaining broth over medium-low heat.
  • Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g

1 (4 pound) corned beef brisket with spice packet
1 medium yellow onion, thickly sliced
2 stalks celery, cut into 1-inch pieces
3 quarts cold water, or as needed to cover
kosher salt to taste
2 small heads Savoy cabbage, cored and cut into 2-inch pieces
3 medium carrots, thickly sliced
5 large russet potatoes, quartered
½ cup unsalted butter, cut into slices
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup milk
¾ cup grated Irish Cheddar cheese, plus more to taste
1 tablespoon chopped scallions, or to taste

BEEF AND CABBAGE PIE

I especially like to make this when I can use fresh potatoes and cabbage from my garden. It's mmm-good!-Mary Lou Smarsh, Laurel, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9



Beef and Cabbage Pie image

Steps:

  • In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat. , Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired.

Nutrition Facts : Calories 270 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

1-1/2 cups shredded peeled potatoes
1-1/2 cups shredded cheddar cheese, divided
1/2 teaspoon pepper, divided
1/4 teaspoon onion salt, divided
1 pound ground beef
1-1/2 cups shredded cabbage
1 can (4 ounces) chopped green chilies, drained
1/2 cup taco sauce
Additional taco sauce, optional

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