Delicious and filling Monterey Sausage Pie
The robust aromas of ground beef are combined with delicate cabbage to create a meal that is both soothing and adaptable: cabbage with minced meat. It’s inexpensive, simple to make, and adaptable to your preferences by adding various spices. This dish is filling and healthy, making it ideal for a midweek supper.
Ingredients:
- 1 medium head of cabbage, chopped
- 500g (1 lb) minced meat (beef, pork, or a mix)
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1 large carrot, grated or thinly sliced
- 1 can (400g/14 oz) diced tomatoes (optional)
- 2 tablespoons tomato paste (optional)
- 2 tablespoons olive oil or butter
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for spice)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Guidelines:
Step 1: Get the ingredients ready
Cut the cabbage into pieces. Chop the cabbage into bite-sized pieces after cutting it into quarters and removing the core.
Chop the Garlic and Onion: Mince the garlic and cut the onion finely.
Grate the Carrot: To add sweetness and texture, finely slice or grate the carrot.
Cook the minced meat in step two.
Heat the Oil: Melt the butter or olive oil in a big pan or Dutch oven over medium-high heat.
Add the chopped onion and sauté it for 3–4 minutes, or until it becomes tender and translucent.
Brown the Minced beef: Using a wooden spoon, break up the minced beef after adding it to the pan. Cook for 5 to 7 minutes, or until browned. Add chili powder (if used), cumin, paprika, salt, and pepper for seasoning.
Add Garlic: Cook for a further minute or until fragrant after stirring in the minced garlic.
Third Step: Sauté the Vegetables
Add Carrot: Cook for two minutes after stirring in the shredded carrot.
Add Cabbage: Fill the pan with the chopped cabbage. Although it seems to be a lot, the cabbage will boil down considerably. Mix everything together.
Optional: Add Tomatoes: Add tomato paste and chopped tomatoes, if using. Mix everything together with a stir.
Step 4: Let the Food Simmer
Lower the heat to a low simmer, place a lid on the pan, and cook the cabbage and beef combination for 15 to 20 minutes, stirring from time to time. The aromas should blend together and the cabbage should become soft.
Taste and adjust the seasoning by adding more salt, pepper, or spices as necessary.
Step 5:
- Garnish: Sprinkle chopped parsley over the top before serving for a fresh, vibrant finish.
- Enjoy: Serve the cabbage and minced meat hot, either on its own, or with a side of rice, mashed potatoes, or crusty bread.
Mix of Meat: For more taste, you may use a blend of beef and pork, or for a lighter version, you can use ground chicken or turkey.
Add Spices: You are welcome to alter the spices to your preference. To add complexity, try adding a dash of thyme or a hint of smoky paprika.
Add-Ins: For more texture and nutrition, you may add other veggies like bell peppers, zucchini, or mushrooms.
stock for Extra Flavor: If you’re not using tomatoes, add 1/2 cup of beef or vegetable stock for a richer, more delicious meal.
Serving Ideas:
Serve with spaghetti, rice, or mashed potatoes as a side dish to make a full dinner.
Low-Carb Option: Eat it by itself or with a green salad for a low-carb supper.
Leftovers: This recipe is excellent as leftovers and reheats well. For up to three days, keep in the refrigerator in an airtight container.
In summary
A flavorful and simple recipe that’s easy to personalize is cabbage with minced beef. This dish is guaranteed to become a family favorite, regardless of how spicy or mild you prefer it to be, with or without tomatoes. This is a tasty and nutritious way to enjoy ground pork with cabbage, and it’s ideal for weeknights!
Monterey Sausage Pie Recipe
Ingredients:
- 1 (9-inch) pie crust (store-bought or homemade)
- 500g (1 lb) sausage (pork, turkey, or chicken)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 4 large eggs
- 1/2 cup heavy cream (or milk for a lighter option)
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil or butter for cooking
- Fresh parsley, chopped for garnish (optional)
Instructions:
Get the pie crust ready.
Warm up the oven: Turn the oven on to 375°F, or 190°C.
sightless Roll out the pie dough and place it into a 9-inch pie plate to bake. To stop the crust from ballooning up, pierce the bottom of the crust with a fork. Line with parchment paper and stuff with dry beans or pie weights.
Bake: After 10 minutes of blind baking the crust, take off the weights and parchment paper. Bake for a further five minutes, or until very brown. Allow it to cool down a little.
Cook the sausage filling in step two.
Toast the sausage: In a big skillet over medium heat, warm up the olive oil. Using a wooden spoon, break up the sausage after adding it. Simmer for 7 to 10 minutes, or until well cooked and browned. If required, drain any surplus fat.
Sauté Onion and Garlic: Combine the sausage with the chopped onion and garlic in a pan. Simmer the onion for 3–4 minutes, or until it is tender and transparent. Take off the heat.
Add paprika, cumin, black pepper, and a little amount of salt to season. Stir well to combine the spices with the sausage.
Step 3: Get the Filling Ready
Beat the heavy cream, eggs, and Dijon mustard together in a medium-sized bowl until well blended and smooth. A little pinch of salt and pepper will season.
Add Cheese: Beat the egg mixture with the grated Cheddar and Monterey Jack cheeses.
Step 4: Pie Assembly
Layer the Sausage: Evenly cover the bottom of the prepared pie crust with the sausage mixture.
Pour the Filling: Cover the sausage with the egg and cheese mixture. Once the top is smooth and everything is spread evenly, use a spatula.
Step Five: Prepare the Pie
Bake: Bake the pie in the preheated oven for thirty to thirty-five minutes, or until the top is browned and the filling is set. When gently shook, the center should no longer wobble.
Calm A Little Bit: Before slicing, let the pie cool for five to ten minutes to facilitate serving.
Step 6: Present the garnish Garnish with chopped parsley for a pop of color.
Have fun: Serve the pie warm after slicing it. This recipe is excellent served with roasted vegetables, mashed potatoes, or a crisp green salad.
How to Make the Ideal Monterey Sausage Pie
Types of Sausage: Any kind of sausage will work, including chicken, turkey, and pig. Use spicy chorizo or Italian sausage for an added spice.
Cheese Swap: For a different taste profile, you may use mozzarella, gouda, or even Swiss cheese in place of Monterey Jack if you don’t have any.
Vegetable Add-ins: Before baking, include veggies such as sautéed bell peppers, spinach, or mushrooms into the sausage mixture for added texture and nutrients.
Prepare Ahead: This pie may be prepared up to two days ahead of time and kept in the fridge. Before serving, reheat in the microwave or oven.
Serving Ideas:
Salads: For a lighter side, pair with a plain coleslaw or mixed green salad.
Vegetable Sides: Roasted carrots, asparagus, or Brussels sprouts make excellent sides.
Mashed Potatoes: Roasted potatoes or creamy mashed potatoes would be excellent served with the dish to provide even more heartiness.
In summary
This meal, Monterey Sausage Pie, is perfect for casual get-togethers like potlucks and brunches. Its flaky crust encases a mixture that is custardy, flavorful sausage, and melted cheese. This pie’s mouthwatering textures and deep tastes will make it a regular favorite!