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Sour Cream Cabbage Pie

Western.Chefs's picture
  Salad oil 1⁄4 Cup (4 tbs)
  Sliced green cabbage 6 Cup (96 tbs)
  Mushrooms 1⁄4 Pound, sliced (Medium Ones)
  Onion 1 Medium, diced
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Piecrust mix 11 Ounce (1 Package)
  Sour cream 1⁄2 Cup (8 tbs)

1. In 5-quart Dutch oven over medium heat, in hot salad oil, cook cabbage, mushrooms, onion, salt, and sugar until vegetables are tender, about 20 minutes, stirring occasionally.
2. Preheat oven to 425°F. Prepare piecrust mix as label directs. Roll half of pastry into circle to line 12-inch pizza pan. Cut remaining pastry into four equal portions. With hands, roll each into an 18-inch-long strand; gently twist each 2 strands together to make a rope. Moisten edge of pastry in pizza pan with water; top with pastry rope, pressing gently in place. Bake piecrust 10 minutes or until lightly browned.
3. Stir sour cream into cabbage mixture; spoon mixture into piecrust. Bake 10 minutes longer or until crust is golden brown and pie is hot.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2002 Calories from Fat 698

% Daily Value*

Total Fat 79 g121.8%

Saturated Fat 16 g79.8%

Trans Fat 1 g

Cholesterol 59.8 mg19.9%

Sodium 3519.8 mg146.7%

Total Carbohydrates 287 g95.7%

Dietary Fiber 28.2 g112.7%

Sugars 43.2 g

Protein 49 g97.6%

Vitamin A 13.3% Vitamin C 31.1%

Calcium 17.9% Iron 180%

*Based on a 2000 Calorie diet

Sour Cream Cabbage Pie Recipe