 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 cup(s) canned diced tomatoes, with juice |
1/4 teaspoon(s) cinnamon |
1 teaspoon(s) dried thyme leaves |
3 teaspoon(s) extra-virgin olive oil |
3 clove(s) garlic, minced |
1/4 teaspoon(s) ground allspice |
1/2 pound(s) ground pork |
1/2 pound(s) ground veal |
1 package(s) refrigerated piecrusts (two 9-inch crusts), at room temperature |
salt and ground black pepper to taste |
2/3 cup(s) shredded extra-sharp cheddar cheese |
6 cup(s) shredded green cabbage (1/2 small head) |
2 tablespoon(s) tomato paste |
Directions:
1. Heat the oven to 450 degrees. Coat a large baking sheet or pizza pan with cooking spray. Set aside.
2. In a large nonstick skillet over medium, heat the oil. Add the garlic and saute for 30 seconds. Stir in the cabbage and saute until softened and translucent, about 5 minutes.
3. Add the ground pork and veal and cook, breaking it up as finely as possible with a wooden spoon, until no longer pink, 8 to 10 minutes. Stir in the tomatoes, tomato paste, thyme, allspice and cinnamon. Cover and let simmer for 7 minutes. Season with salt and pepper. Uncover, stir in the cheese until melted, then set aside to cool slightly.
4. Meanwhile, on a lightly floured surface, place one piecrust on top of the other. Dust the top crust with flour and roll the crusts out together into an 18-inch circle. Fold the circle in half, transfer it to the prepared baking sheet or pizza pan, and unfold.
5. Place the pork and veal mixture in the center of the piecrust circle, spreading it out in an even layer and leaving a 4-inch uncovered border. Fold the edges of the crust up over the filling, forming pleats and leaving and opening at the center of about 2 to 3 inches. Bake the pie for 25 to 30 minutes, or until the crust is golden-brown on the top and bottom and completely cooked at the folds.
|
|