Cabbage Patch Pie
The trick to making this a two-“crust” pie is to use the skillet itself to shape the “crusts”. As it cooks the rich, beefy flavor floats through the cabbage and onion filling. It’s a whole meal from one skillet.
Packaged cabbage for coleslaw comes in a variety of sizes and types, some with red cabbage or shredded carrot in the mix. Your choice.
1 pound lean ground beef
2 cups shredded cabbage
Large potato, scrubbed and thinly sliced
Medium onion, peeled and thinly sliced
½ cup ketchup
1 cup shredded cheese, divided
Line a 10-inch skillet with plastic wrap. Divide ground meat in half and press half into the skillet in an even layer. Slide out of the pan, using the plastic wrap. Set aside. Spray skillet with nonstick spray. Press the other half of the meat into the skillet in an even layer. Sprinkle lightly with salt and pepper.
Arrange cabbage, potato and onion on the meat layer. Drizzle with ketchup. Top with half of the shredded cheese and the other layer of meat. Peel off and discard plastic wrap. Sprinkle meat lightly with salt, pepper and the rest of the shredded cheese.
Cover skillet and cook over medium heat 40 minutes or until meat is cooked through and vegetables are tender. Cut in 4 wedges. Serves 4.
See more of Janet Groene's RV-easy recipes at http://www.campandrvcook.blogspot.com