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5 oz flour
1 teaspoon sugar
1 teaspoon salt
4 oz softened cream cheese
3 tablespoons butter
dill
Filling
1 small head cabbage
½ lb mushrooms
1 onion
3 tablespoons butter
4 oz softened cream cheese
4 - 5 hard-boiled eggs
To taste:-
basil
marjoram
tarragon
Salt and fresh-ground pepper
Method
Make the pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese. Roll out 2/3 of the pastry and line a 9-inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.
Shred a small head of cabbage coursely. Wash the mushrooms and slice them. Peel and chop the onion.
In a large pan, melt about 2 tablespoons butter. Add the onion and cabbage and sauté for several minutes, stirring constantly. Add at least 1/8 teaspoon each of marjoram, tarragon and basil [all crushed], and some salt and fresh-ground pepper. Stirring often, allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside.
Add another tablespoon butter to the pan and sauté the mushrooms lightly for about 5 - 6 minutes, stirring constantly.
Spread the softened cream cheese in the bottom of the pie shell. Slice the eggs and arrange the slices in a layer over the cheese. Sprinkle them with a little chopped dill, then cover them with the cabbage. Make a final layer of the sautéed mushrooms and cover with the circle of pastry.
Press the pastry together tightly at the edges. With a sharp knife cut a few short slashes through the top crust.
Bake at 400 F for 15 minutes, then turn the temperature down to 350º F (180ºC) and continue baking for another 20 - 25 minutes or until the crust is light brown.
Go easy on the cabbage or you will not be able to fit the top pastry over it all - it makes a rather big pie.