Russian Vegetable Pie

adapted from the university dining service where I worked in Davis, California

This was one of the vegetarian options that was offered. I liked it so much that I cut the recipe down from 200 servings to a manageable size for home use. They used a cream cheese crust which was good, but a little bit tough – I prefer my regular pie crust.

This recipe has become a family favorite & is known in our house by the nickname my husband gave it – “Cabbage Pie”.

3 Tbsp butter
1 head cabbage, shredded
1 lg onion, sliced
1-2 Tbsp dried basil, crushed
1-2 Tbsp dried marjoram, crushed
1-2 Tbsp dried tarragon, crushed
1/2 tsp pepper
4 oz cream cheese, softened
4 eggs, hard-boiled & sliced
1/2 lb mushrooms, sliced
2 – 10 inch pie crusts

Directions

  1. Melt 2 Tbsp butter. Add cabbage, onion & herbs to taste (I like a lot).
  2. Cook until cabbage is wilted. Remove from pan.
  3. Add 1 Tbsp butter. Add mushrooms and saute until tender. Remove from heat.
  4. Spread cream cheese bottom of pie crusts.
  5. Arrange sliced eggs over cream cheese.
  6. Top with mushrooms, then cabbage.
  7. Cover with top crust. Crimp edges & cut a few slits in the top.
  8. Bake at 350 for 35-40 minutes or until crust is golden brown.
  9. Serve hot.
  • Reheats well.

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