| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 4 |
|
Bacon slices; chopped |
| 1/2 |
lg |
Onion; chopped |
| 3 1/2 |
c |
Chopped cabbage |
| 1 |
c |
Half and half |
| 3 |
|
Eggs |
| 1 |
c |
Grated Gruyère cheese |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Caraway seeds |
|
|
Pepper |
| 1 |
|
9 inch frozen deep-dish pie crust; baked according to |
|
|
; packagedirections |
INSTRUCTIONS
Preheat oven to 375F. Cook bacon in heavy large skillet over medium
heat 5 minutes. Add onion and saute until tender, about 5 minutes.
Add cabbage and cook until all liquid evaporates and cabbage is
golden brown, stirring frequently, about 16 minutes.
Combine half and half, eggs, cheese, salt and caraway; season
generously with pepper. Stir in cabbage mixture. Pour into crust.
Bake until filling puffs and starts to brown, about 40 minutes. Serve
warm or at room temperature.
Serves 4.
Bon Appetit December 1990
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