Ingredients:
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 onions, 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 mushrooms, washed and sliced
4 -5 hard-boiled eggs, sliced
chopped fresh dill
Directions:
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.
Saute several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
Spray skillet again and saute 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 350F and bake 20-25 minutes until crust is light brown.
Servings: 4-6
Time preparation: 30 min.
Time total: 70 min.