Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned. Drain excess grease. Add the chopped onion and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Add the shredded cabbage, beef broth, dried thyme, salt, and pepper to the skillet. Stir to combine. Cover, reduce heat to medium-low, and cook for 20-25 minutes, until the cabbage is very tender.
- Uncover the skillet and continue to simmer until any excess liquid has evaporated. Remove from heat and let the filling cool for at least 15 minutes. Stir in one beaten egg.
- Preheat your oven to 400°F (200°C). Press one pie crust into a 9-inch pie dish. Spoon the cooled filling into the crust.
- Place the second pie crust on top. Trim and crimp the edges to seal. Cut a few slits in the top crust for ventilation. In a small bowl, whisk the remaining egg with 1 tablespoon of water. Brush this egg wash over the top crust.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie rest for at least 10 minutes before slicing and serving.
Nutrition
Notes
Ensure the filling is cooled before assembling to prevent a soggy bottom crust.
For an extra rich crust, you can use heavy cream instead of water in the egg wash.
For an extra rich crust, you can use heavy cream instead of water in the egg wash.