Recipe by echo echo
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
Directions See How It's Made
- 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.