Russian Vegetable Pie

Directions

1. 1
   Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
2. 2
   Roll out 2/3 of the pastry and line a 9-inch pie dish.
3. 3
   Roll out the remaing pastry and make a circle large enough to cover the dish.
4. 4
   Put it away to chill.
5. 5
   Preheat oven to 400.
6. 6
   Shred a small head of cabbage coarsely.
7. 7
   Wash the mushrooms and slice them.
8. 8
   Peel and chop the onion.
9. 9
   In a large skillet, melt 2 tbs butter.
10. 10
    Add onion and cabbage. Saute for several minutes, stirring constantly.
11. 11
    Add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
12. 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. 13
    Add another tbs of butter to the pan, and saute the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
14. 14
    Spread the cream cheese in the bottom of the pie shell.
15. 15
    Slice the eggs and arrange the slices in a layer over the cheese.
16. 16
    Sprinkle them with a little chopped dill, then cover them with the cabbage.
17. 17
    Make a final layer of the sauteed mushrooms and cover with the circle of pastry.
18. 18
    Press the pastry together tightly at the edges and flute them.
19. 19
    With a sharp knife, cut a few short slashes through the top crust.
20. 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.