Meat and Cabbage Pie

Prepare the pie crust according to package directions or from scratch, kneading until smooth and allowing it to rest for at least 15 minutes at room temperature.

Heat a large skillet over medium-high heat and add the ground meat, breaking it apart with a wooden spoon and cooking until browned, about 5-7 minutes.

Add the shredded or chopped cabbage to the cooked meat and stir well, cooking until the cabbage begins to soften and release its moisture, about 8-10 minutes.

Season the meat and cabbage filling with salt and pepper to taste, then remove from heat and allow to cool slightly.

Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or round baking pan.

Spread the cooled meat and cabbage filling evenly across the dough-lined dish.

Roll out the remaining dough and place it as a top crust, pressing the edges together to seal and trimming any excess dough with a knife.

Prick the top crust with a fork in several places to allow steam to escape during baking.

Bake in the preheated oven for 30-35 minutes until the crust is golden brown and crispy.

Remove from the oven and allow the pie to rest for 5 minutes before cutting into portions.

Serve warm, cut into wedges or squares, optionally accompanied by sour cream or a simple side salad.