Russian vegetable pie

4 servings

Ingredients

Quantity Ingredient
1¼ cup Flour
1 teaspoon Sugar
1 teaspoon Salt
1 small Head cabbage (about 3 cups shredded)
½ pounds Mushrooms
1 each Yellow onion
¼ teaspoon Each of basil, majoram, tarragon, salt and black
4 ounces Softened cream cheese
3 tablespoons Butter pepper
3 tablespoons Butter
4 ounces Softened cream cheese
4 eaches To 5 hard boiled eggs
Dill

Directions

PASTRY

FILLING

Make a pastry by sifting together the dry ingredients, cutting in the butter, and working it together with the cream cheese. Roll out ⅔ of the pastry and line a 9" pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put away but do not chill this top layer. Shred a small head of cabbage coarsely.

Wash the mushrooms and slice them. Peel and chop the onion. In a large skillet, melt 2 tblsp butter and saute the onions and cabbage for several minutes stirring constantly. Add the majoram, tarragon, salt, pepper and basil. Stirring often, allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from pan and set aside. Add another tblsp butter to the pan and saute the mushrooms for 5 to 6 minutes, stirring constantly. Spread the softened cream cheese in the bottom of the pie shell. Slice the eggs and arrange the slices over the cream cheese. Sprinkle a little dill on them and cover with the cabbage/onion mixture. Make a final layer with the sauteed mushrooms and cover with the remaining circle of pastry. Press the pastry together tightly at the edges and flute them. With a sharp knife, cut a few slashes through the top crust.

Bake in a 400 F degree oven for 15 minutes, then turn temperature down to 350 F and bake for another 20 to 25 minutes or until the crust is a light brown. This recipe serves 4 to 6 people. Enjoy, and if you do try this please let me know how you like it.

Submitted By SHARON STEVENS On 03-10-95

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