Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

My mom recently asked me for this recipe, and I thought I'd post it here. (The reason she asked me for it, is because I took her copy of "The Vegetarian Epicure" when I left for college 15 years ago!) This is a satisfying winter meal. The kind for vegetarians to serve to skeptical omnivores. While I haven't tried it, I think this would make a good vegan recipe with the sub of Earth Balance for butter, and silken tofu (maybe with a little curry or turmeric mixed in?) replacing the layer of cream cheese.

Ingredients Nutrition

Directions

  1. Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
  2. Roll out 2/3 of the pastry and line a 9-inch pie dish.
  3. Roll out the remaing pastry and make a circle large enough to cover the dish.
  4. Put it away to chill.
  5. Preheat oven to 400.
  6. Shred a small head of cabbage coarsely.
  7. Wash the mushrooms and slice them.
  8. Peel and chop the onion.
  9. In a large skillet, melt 2 tbs butter.
  10. Add onion and cabbage. Sauté for several minutes, stirring constantly.
  11. Add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
  12. Stirring often allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside.
  13. Add another tbs of butter to the pan, and sauté the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
  14. Spread the cream cheese in the bottom of the pie shell.
  15. Slice the eggs and arrange the slices in a layer over the cheese.
  16. Sprinkle them with a little chopped dill, then cover them with the cabbage.
  17. Make a final layer of the sautéed mushrooms and cover with the circle of pastry.
  18. Press the pastry together tightly at the edges and flute them.
  19. With a sharp knife, cut a few short slashes through the top crust.
  20. Bake in a 400 degree oven for 15 mintues, then turn the temperature down to 350 degrees and continue baking for another 20-25 minutes or until the crust is light brown.
Most Helpful

Delicious! I've never made or eaten anything quite like this before. It's very rich and flavorful but none of the flavors were overwhelming. All the ingredients really complimented one another. I had to add a little water to crust to get it to roll. The cream cheese in the crust is a genius addition. Thanks for sharing this recipe, I really enjoyed trying it.

Lucky in Bayview April 25, 2015

I was introduced to this in graduate school by my boyfriend and have loved it ever since. To reduce fat, used Green Mountain Farm Greek cream cheese and Greek yogurt and it tasted just as good. This is one of those recipes you spring on unsuspecting meatatarians. Almost without exception, they love it.

KARYN H. January 29, 2014