A delicious and hearty pie filled with seasoned beef and sautéed cabbage, perfect for any meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Place one pie crust into a pie dish and bake for 10 minutes to set.
Blind baking prevents the crust from becoming soggy.
In a skillet, sauté the onion and garlic until fragrant.
Cook over medium heat to avoid burning the garlic.
Add the ground beef to the skillet and cook until browned.
Break up the beef with a spatula for even cooking.
Stir in the cabbage, salt, and pepper, and cook until the cabbage is tender.
Cover the skillet to help the cabbage cook faster.
Spread the cream cheese over the baked pie crust.
Ensure the cream cheese is evenly spread for consistent flavor.
Pour the beef and cabbage mixture into the pie crust.
Press the filling gently to pack it evenly.
Cover with the second pie crust, seal the edges, and cut a few vents on top.
Use a fork to crimp the edges for a decorative touch.
Bake in the oven for 25-30 minutes until the crust is golden brown.
Check halfway through to ensure the crust doesn't overbrown.
Let the pie cool for 10 minutes before serving.
Cooling helps the filling set for easier slicing.
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