Beet salad is delicious alongside. Rewarm leftovers for lunch the next day.
Recipe information
Yield
Serves 4
Ingredients
4
bacon slices, chopped
1
/2 large onion, chopped
3
1/2 cups chopped cabbage
1
cup half and half
3
eggs
1
cup grated Gruyère cheese
1
teaspoon salt
3
/4 teaspoon caraway seeds
Pepper
1
9-inch frozen deep-dish pie crust, baked according to package&;nbsp;directions
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°F. 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.
Step 2
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.