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