Unstuffed Cabbage Pie

 Cabbage for me is a Fall or Winter Meal. This recipe for Cabbage Pie with Mashed Potato Topping is similar to a cabbage rice casserole I make but with no rice and mashed potato topping, Bettie liked it much better. Lyle and I both thought it was good and since we all like caraway seed this is a dish I will make again.
 If you can buy your cabbage on sale around St. Patrick's Day or pick it from your garden this is inexpensive to make and simple also.
Unstuffed Cabbage Pie
Mashed potatoes for 6 (instant, or leftover work well)
2 tablespoons vegetable oil
7 cups loosely packed thinly sliced green cabbage (about 1 small head)
½ teaspoon caraway seeds, crushed
1 teaspoons salt divided
12 to 16 ounces ground beef (the smaller amount is plenty)
1 small to medium onion chopped
8 ounces mushrooms, thinly sliced
1 can (8 ounces) tomato sauce
½ teaspoon sugar
fresh or dried thyme optional
 In nonstick 12 inch skillet, heat 1 tablespoon of the vegetable oil until hot. Add the sliced cabbage and cook 1 minute, stirring constantly. Add caraway seeds, ½ teaspoon salt and ¾ cup water. Reduce heat; cover and cook 15 minutes, stirring occasionally, until cabbage is tender. Spoon cabbage into 11 x 7 glass baking dish. In same skillet, heat remaining tablespoon oil over high heat; lower heat to medium and cook ground beef, onion and mushrooms until all pan juices evaporate and meat is browned. Stir in tomato sauce, sugar and ½ teaspoon salt. Spoon beef mixture over cabbage in baking dish. At this point I added about ½ tablespoon dry Sherry.
 Top with hot mashed potatoes making sure to cover surface entirely and seal edges. Bake pie 35 minutes or until cabbage mixture is hot and potatoes are lightly browned.

Makes 6 Servings

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