< Previous240 / PIE SCHOOLPie for Dinner / 241 Fennel Sausage, Cabbage, Beets, and Apple Pie For a hearty dinner that’s satisfying in an old- world way, look no further than this pie. Savory fennel sausage contrasts with sweet cabbage, while red beets give this pie a vivid hue. Keep in mind that you’re making the sausage here. Make sure to get plain ground pork. 1. Make the dough and refrigerate it for at least an hour, or overnight. 2. To make the sausage, combine the pork, garlic, fennel seeds, salt, and crushed red pepper in a small bowl. If you have the time, refrigerate the sausage overnight. 3. On a mandoline, slice the cabbage, onion, and beets as thin as you can. If you don’t have a mandoline, use a very sharp serrated bread knife on the cabbage and very sharp chef’s knife on the onion and beets. 4. In a large skillet over medium- high heat, brown the pork sausage, crumbling it into small pieces as it cooks. Remove the sausage from the pan and let it cool on paper towels. 5. Remove all but 1 tablespoon of the fat from the pan. If there isn’t that much fat, add butter until there’s about 1 tablespoon. Over medium heat, sauté the onion, cabbage, and beets in the fat until soft but not tender— they shouldn’t be about to fall apart. Scrape up the browned sausage bits as you go. MAKES 1 PIE 1 recipe any double- crust pie dough FOR THE SAUSAGE: 1 pound ground pork 2 cloves garlic, minced 1 teaspoon fennel seeds (crushed in a mortar and pestle if you want, but it’s optional) 1 teaspoon salt 1/2 teaspoon crushed red pepper Unsalted butter, for sautéing 1 large white or yellow onion, sliced as thin as possible 1 pound green cabbage (1/2 large head or 1 small head), sliced into ribbonsNext >