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