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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My favorite recipe from the old 1970s cookbook The Vegetarian Epicure. I've adapted it a bit, most notably replacing butter with butter-flavored cooking spray. Ingredients:
1 1/4 cups flour |
1 teaspoon sugar |
1 teaspoon salt |
3 tablespoons butter |
8 ounces softened cream cheese |
butter-flavored cooking spray |
1 yellow onion, peeled and chopped |
1 head cabbage, coarsely shredded |
dried basil or fresh basil, to taste |
dried marjoram or fresh marjoram or oregano, to taste |
dried tarragon or fresh tarragon, to taste |
salt and pepper, to taste |
1/2 lb mushroom, washed and sliced |
4 -5 hard-boiled eggs, sliced |
chopped fresh dill |
Directions:
1. Sift together flour thru salt.
2. Cut in butter, then 4 oz cream cheese.
3. Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.
4. Roll out remaining pastry into a circle big enough to cover dish; chill.
5. Spray a large skillet with butter-flavored cooking spray.
6. Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.
7. Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
8. Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly.
9. Spread other 4 oz cream cheese in the bottom of the pie shell.
10. Arrange the eggs in a layer over the cream cheese.
11. Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.
12. Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.
13. Cut a few short slashes in the top crust for steam to escape.
14. Bake at 400°F 15 minutes.
15. Turn temperature down to 350° and bake 20-25 minutes until crust is light brown.
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