Sausage And Cabbage Pot Pie
Sausage and cabbage baked under a flaky pie crust create a hearty, comforting dish bursting with savory flavors. Perfect for family dinners, this casserole combines spicy sausage, tender cabbage, and a rich tomato base, all topped with a golden crust. Easy to prepare and satisfying to eat.
Ingredients
Instructions
- Cook sausage and chopped onion in a Dutch oven, stirring occasionally, until sausage is browned; drain excess fat.
- Stir in sugar, salt, cabbage chunks, and undrained whole tomatoes; break up the tomatoes with a spoon.
- Bring to a boil, then reduce heat and cover. Simmer for 10 minutes.
- Preheat oven to 400°F (200°C).
- Prepare the pie crust mix according to package instructions for one crust.
- Shape the pastry to fit the top of a 2-quart casserole dish.
- Mix flour and cold water; stir into the hot sausage mixture to thicken.
- Pour the sausage mixture into an ungreased casserole dish.
- Place the prepared pastry over the sausage mixture, sealing around the edges.
- Cut slits in the pastry to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes until the crust is golden brown.
Tips & Substitutions
For extra flavor, consider adding some garlic or herbs like thyme to the sausage mixture. If you don't have pork sausage, turkey or chicken sausage can be a lighter alternative. You can also use frozen pie crusts if you're short on time. For a twist, try adding vegetables like carrots or bell peppers to the filling.
Serving Suggestions
This hearty sausage and cabbage pot pie pairs beautifully with a fresh green salad or some roasted vegetables. You can also serve it with a side of mashed potatoes for a comforting meal. For a lighter option, consider a refreshing cucumber salad for a nice contrast.
Storage & Reheating
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for a few minutes or bake in the oven at 350°F (175°C) until heated through. Cover with foil to prevent the crust from burning.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage And Cabbage Pot Pie contains roughly 346 calories, with 10g protein, 74g carbohydrates, and 3g fat. It is an excellent source of vitamin C (76% of the Daily Value), dietary fiber (41% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1840mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat?
Yes, you can easily substitute the pork sausage with turkey or chicken sausage for a leaner option. Additionally, a vegetarian sausage or a mix of mushrooms and lentils can work well for a meatless version.
Can I make this pot pie ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. When ready to bake, simply assemble the pie with the crust and bake as directed. This can save time on busy nights.
What can I serve with this dish?
This pot pie is quite filling on its own, but serving it with a light salad, like a simple arugula or spinach salad, can add a fresh contrast. You might also consider pairing it with a side of roasted vegetables or bread for a complete meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).