Cabbage and Meat Pie

I had a bit of cabbage in my fridge that I wanted to use. I was planning for dinner, but I could use some planned leftover for the lunch next day. I thought I could make a pie like the zucchini and cous cous one, only with cabbage instead of zucchini.

So, I prepared the cous cous, cleaned and cut the cabbage into stripe, started to cook it, reached into the fridge for some ricotta I was sure I had, and... what? no ricotta?

Quick! think of something else! something... anything... pork meat!

Cabbage, pork and rice is becoming a staple for the winter months, so I tought “why not”, took some ground pork meat from the freezer, put it on a plate on top of the cabbage pot to start thawing, and the rest is the recipe that follows.

One thing I was worried about is that ricotta is very helpful in giving structure, and I was afraid that the cabbage + meat + cous cous mix would have had stability problems, expecially for the leftovers slices. I contemplated adding an egg, but in the end I just baked four single serving pies instead of a full sized one, to preserve the shape at least until lunchtime.


  • about 10 leaves cabbage
  • 200 g ground pork meat
  • 80 g instant cous cous
  • sichimi togarashi
  • olive oil
  • 1 roll shortcrust pastry

Add a pinch of salt and 100 ml water to the cous cous, leave to rest. Cut the cabbage leaves in stripes, put them in a pot with 2 cm of salted water and simmer for 10 minutes. Sauté the meat in a bit of olive oil until no longer pink.

In a bowl, fluff the cous cous with a fork, then add the cabbage, the meat and sichimi togarashi or other spices to taste. There should be no need to add additional salt.

Cut the pastry in four, place it (with some parchment paper to prevent sticking) in four small pans, fill with the mix and fold down the edges of the pastry.

Bake at 180° for about 25 minutes.

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