Print
Email
 |
Servings: 12
Ingredients
- Sweet Sausage Cabbage Pie with Dill & Feta serves 4 CLICK here for a printable recipe
- 2 1/2 c all purpose flour, plus more for rolling surface
- 8 oz (2 sticks) unsalted butter, chilled and cut into pieces
- 3/4 t kosher salt, divided plus more to taste
- 1/4 c ice water
- 1 lb sweet sausages
- 1 cabbage, shredded slaw style
- 2 T olive oil
- 1 large onion, halved and sliced into slivers
- 2 clv garlic, peeled and minced
- 1 pn freshly cracked black pepper
- 4 oz feta cheese, crumbled
- 1/4 c dill, chopped
- 1/4 c flat leaf parsley, leaves only, chopped
- 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
View Full Recipe at Sippity Sup-Serious Fun Food
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 402 | |
| Calories from Fat 256 | 64% |
| Total Fat 28.83g | 36% |
| Saturated Fat 14.75g | 59% |
| Trans Fat 0.08g | |
| Cholesterol 94mg | 31% |
| Sodium 507mg | 21% |
| Potassium 262mg | 7% |
| Total Carbs 25.11g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.9g | 2% |
| Protein 11.09g | 18% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
.%20Divide%20dough%20in%20half,%20shape%20each%20into%20a%20disc,%20and%20wrap%20in%20plastic.%20Refrigerate%20dough%20for%20at%20least%201%20hour%20(or%20up%20to%202%20days),%20or%20freeze%20for%20up%20to%201%20month.%3C/p%3E%3Cp%3ERemove%20the%20sausages%20from%20their%20casings.%20Discard%20casings%20and%20crumble%20the%20meat.%20Add%20the%20crumbled%20meat%20to%20a%20large%20skillet%20set%20over%20medium%20heat.%20Cook%20completely,%20stirring%20often.%20Drain%20off%20excess%20fat%20and%20set%20aside.%3C/p%3E%3Cp%3EBring%20a%20large%20pot%20of%20generously%20salted%20water%20to%20a%20boil.%20Meanwhile%20fill%20a%20large%20bowl%20with%20ice%20water.%20Add%20the%20cabbage%20to%20the%20boiling%20water%20and%20blanch%20for%201%20minute.%20Transfer%20to%20the%20ice%20water,%20allow%20to%20cool%20for%20a%20couple%20of%20minutes,%20then%20drain,%20and%20spin%20dry.%3C/p%3E%3Cp%3EHeat%202%20tablespoons%20of%20the%20olive%20oil%20in%20a%20large,%20heavy%20skillet%20set%20over%20medium%20heat.%20Add%20the%20onion%20and%20cook,%20stirring%20often,%20until%20tender,%20about%205%20minutes.%20Add%201/2%20teaspoon%20salt,%20stir%20together%20and%20stir%20in%20the%20garlic.%20Cook,%20stirring,%20until%20fragrant,%20about%2030%20seconds.%20Add%20the%20reserved%20cooked%20meat,%20stir%20to%20combine,%20then%20stir%20in%20the%20blanched%20cabbage.%20Cook,%20stirring%20often,%20until%20the%20mixture%20is%20very%20tender%20and%20the%20cabbage%20is%20beginning%20to%20color,%20about%2010%20minutes.%20Add%20salt%20and%20pepper%20to%20taste.%20Allow%20to%20cool%20somewhat.%20Stir%20in%20the%20feta,%20dill%20and%20parsley,%20and%20set%20aside.%3C/p%3E%3Cp%3EPre-heat%20the%20oven%20to%20375%20degrees%20F.%20Roll%20one%20of%20the%20chilled%20dough%20discs%20out%20to%20about%20a%2012-inch%20round%20(depending%20on%20pan).%20Save%20the%20other%20disc%20for%20another%20use.%20Line%20a%2010%20to%2012%20by%202%20inch%20deep%20oblong%20baking%20dish%20with%20the%20rolled%20out%20dough,%20allowing%20it%20to%20evenly%20drape%20over%20both%20long%20sides.%20Fill%20with%20the%20cabbage%20mixture.%20Fold%20the%20draped%20edges%20in%20over%20the%20filling.%20It%20need%20not%20meet%20in%20the%20center.%20Brush%20with%20egg%20wash,%20drizzling%20any%20extra%20over%20the%20cabbage%20mixture.%3C/p%3E%3Cp%3EBake%2040%20to%2050%20minutes%20in%20the%20pre-heated%20oven,%20until%20the%20crust%20is%20crisp%20and%20dark%20golden%20brown.%20Serve%20hot,%20warm,%20or%20at%20room%20temperature.%3C/p%3E){kind=link}