Prep 30 mins
Cook 40 mins
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.
- 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
- Sift together flour thru salt.
- Cut in butter, then 4 oz cream cheese.
- Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.
- Roll out remaining pastry into a circle big enough to cover dish; chill.
- Spray a large skillet with butter-flavored cooking spray.
- Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.
- Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
- Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly.
- Spread other 4 oz cream cheese in the bottom of the pie shell.
- Arrange the eggs in a layer over the cream cheese.
- Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.
- Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.
- Cut a few short slashes in the top crust for steam to escape.
- Bake at 400°F 15 minutes.
- Turn temperature down to 350° and bake 20-25 minutes until crust is light brown.
I LOVE this pie! My Mum used to make it when I was a child. I use frozen pie crust and it still tastes awesome! Enjoy and thanks Echo echo!
A friend made this recipe for the first time and shared the final dish with me. She's no pastry chef but it was easy enough for her to follow and the end result was really delicious.
Fancied making cabbage pie, and decided to try this recipe as its vegetarian without substituting anything. I used pre made short crust pastry, but followed everything else. Turned out great! Very filling, and such an amazing assortment of flavours and textures in one dish :D