Kielbasa Pie

adapted from the Joy of Gardening Cookbook

  • 6 cups boiling water
  • 6 cups shredded cabbage
  • 6 eggs
  • 3/4 cup milk
  • 1 1/2 cups flour
  • 1 1/2 teaspoons fennel seeds
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons vegetable oil
  • 3 cups sliced leeks
  • 1 lb. sliced kielbasa


Put the shredded cabbage in a pyrex bowl. Pour the boiling water over the cabbage and cover. Let soak 10 minutes.

Beat the eggs. Stir the milk into the eggs.

Drain the cabbage. Mix together the cabbage, eggs, milk, flour, fennel seeds, salt, and pepper.

Saute the leeks in the vegetable oil until tender.

Grease two 9 1/2" pie pans. Divide cabbage mixture into the pie pans. Scatter the leeks over the cabbage mixture. Arrange the sliced kielbasa on the top of this.

Bake 40 minutes at 375 degrees. Remove from oven and let rest 10 minutes before serving.

Makes 12 servings.
127 cups per serving, plus 1/12 of calories in kielbasa

Return to Recipe Menu