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Russian Vegetable Pie

mushrooms, pies, russian, vegetables

1 1/4 cup sifted all-purpose flour
1 teaspoon granulated sugar
2 1/2 teaspoon salt, divided
8 oz cream cheese (room temp),
1 divided
1/4 lb butter (room temp), divided
3 cup coarsely shredded green
1 cabbage
1 large onion, peeled and finely
1 chopped
1/2 lb fresh mushrooms, thinly
1 sliced
1/8 teaspoon dried sweet basil
1/8 teaspoon dried marjoram
1/4 teaspoon dried tarragon
1/8 teaspoon black pepper (freshly-ground
4 large or extra large eggs, hard
1 cooked, peeled, and sliced
1/8 teaspoon dried dill weed (or fresh,
1 if available)
2 large tomatoes, thinly sliced, and
1 dried on paper towels

This is a somewhat elegant way of serving cabbage (although you must obviously like cabbage if you are going to enjoy this dish). Preheat oven to 400 degrees F. Prepare crust: Sift together flour, sugar, and 1 teaspoon of the salt into a mixing bowl. Add 4 ounces (1/2 package) of the cream cheese, and 4 tablespoons (1/2 stick) of the butter. Using a pastry blender or two knives, cut in until mixture resembles cornmeal, with several pieces the size of small peas. Over floured working surface, roll out dough (as you would for any pie crust). Line 9-inch pie tin with pastry. Set aside. Roll out remaining pastry and set aside for top crust. Prepare filling: Melt 3 tablespoons of the butter in a large skillet. Add cabbage and onions. Cook until wilted and soft. Transfer cooked cabbage and onions to mixing bowl. Add basil, marjoram, tarragon, pepper, and remaining 1/2 tablespoon (1 1/2 teaspoons) salt. Stir until everything is well distributed. Taste mixture. If preferred, add more herbs (up to 3/8 teaspoon additional basil and/or marjoram, and 1/4 teaspoon tarragon to suit your personal tastes). Set aside. Without washing pan, melt remaining 1 tablespoon butter in skillet. Add mushrooms. Cook until browned (5-6 minutes), stirring almost constantly. Fill pie crust: Taking care not to tear bottom crust, spread remaining 4 ounces (1/2 package) cream cheese over pastry in pie tin. Arrange a layer of sliced hard-cooked eggs over cream cheese in pie tin. Evenly sprinkle with dried dill weed. Spread cabbage mixture over egg layer in pie tin. Top with layer of sauteed mushrooms. Top with layer of sliced tomatoes. Cover with top crust: Cut top pie crust and place over pie tin. Press down edges, fluting as you go. Cut a few slashes in top crust to allow steam to escape. Bake pie: Bake 15 minutes in preheated 400 degree F. oven. Reduce oven temperature to 350 degrees F. and bake until golden brown (20 - 25 minutes longer). Serve hot. Variations: This can also be served as an appetizer, or as part of a brunch menu (in which case it will probably serve about 10-12). Adapted from a similar recipe in Anna Thomas's wonderful _The Vegetarian Epicure_. From: Virginia Sauer Date: 30 May 98

Yield: 4 servings

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