Russian Meat and Cabbage Pie

When I was in college I used to go to my sister’s apartment every weekend so that we could cook. I lived in a dorm and was stuck with cafeteria food and no kitchen..eek! We would choose a country each week and prepare an appetizer, main dish and dessert based on that country. We are part Russian so one weekend we chose Russia and I think it was my favorite group of recipes we did that year! We made potato pancakes for the appetizer, the meat and cabbage pie for the main dish and Russian tea cakes for dessert. YUM! (I will post those recipes soon). The ingredients might sound odd to you for the meat and cabbage pie but trust me…it is delicious!

Servings: 8
Prep/Total Time: 60 minutes

Ingredients:

• 1 lb lean ground turkey (or lean ground beef)
• 1 head of cabbage, finely chopped
• 1 sweet onion, finely chopped
• 4 hard boiled eggs, chopped
• 6 oz can no-sodium added tomato sauce
• 2 gluten-free pie crusts, thawed
• salt and pepper to taste
• 24 oz Kite Hill unsweetened almond plain yogurt (2 oz per serving)

Directions:

1. Pre-heat the oven to 350.
2. Thoroughly cook the meat in a pan on the stove.
3. In a large pot, cook the cabbage and onion until soft, about 15-20 minutes.
4. In a large bowl mix together all ingredients except pie crust.
5. Dump half of the filling into a pie dish and top with the pie crust, repeat with the rest of the ingredients to make 2 pies. You can make one huge pie with crust on top and bottom, but this makes it lighter, easier to handle, and bonus: you can freeze one for later!
6. Bake for 25-30 minutes or until top starts to brown.
7. Let cool and slice each pie into fourths and serve with 2 oz Plain Greek Yogurt each.