This is a recipe I found awhile back. My family loves runzas, and this is a much simpler version. For those of you who don't know what a runza is, it's basically a pizza pocket but instead of pizza toppings has cabbage, meat and cheese. This is a great way to use up some of the left over cabbage from the soup!
Pie crust for double crust pie
1 pound ground beef
1/4 cup (diced)
3 cups cabbage
1/2-1 cup cheese (grated)
1 teaspoon salt
1/4 teaspoon pepper
*Instead of salt and pepper I use Greek Seasoning.
Brown hamburger in heavy skillet; drain. Combine cabbage, onion, salt and pepper with hamburger. Place lid on skillet and let steam for 15 minutes. While cabbage is cooking, roll out pie dough and line a 9-inch deep dish pie pan. Turn drained meat mixture into lined pie pan. Sprinkle with grated cheese. Cover with top crust. Cut slits in top. Bake in a 425* oven for 35-45 minutes.
*Double recipe works in a 9x13-inch pan.
This reheats really well and is still very flavorful the next day. Also, one of James' (my hubs) favorite recipes....enjoy!