| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
Veg10 |
6 |
servings |
INGREDIENTS
|
|
Yeasted Tart Dough with Butter OR; (page 489) |
|
|
Galette Dough; (page 696) |
| 2 |
tb |
Butter |
| 1 |
lg |
Onion; finely diced |
| 4 |
oz |
Fresh shiitake mushrooms; stems discarded, |
|
|
; caps thinly sliced |
| 1 |
ts |
Chopped fresh thyme; (1/2 tsp. dried) |
| 1 |
ts |
Chopped fresh tarragon; (1/2 tsp. dried) |
| 1 |
tb |
Chopped fresh dill; (1 tsp dried) |
| 6 |
c |
Sliced cabbage; (preferably Savoy) |
|
|
; OR |
| 4 |
c |
Cabbage plus 2 c other greens |
|
|
Such as beet; chard, or kale |
|
|
Salt and freshly milled pepper to taste |
| 1/4 |
c |
Chopped parsley |
| 1 |
|
Hard-cooked egg; chopped |
| 1/4 |
c |
Sour cream or yogurt |
| 1 |
ts |
Tarragon vinegar |
| 2 |
tb |
Melted butter |
|
|
Fresh Horseradish Sauce; (page 72) |
INSTRUCTIONS
Make dough and set aside to rise or chill while you make the filling.
Heat the butter in a large skillet over medium heat. Add the onion,
mushrooms, and herbs, and cook until softened, about 10 minutes. Add
the cabbage, 1 tsp salt, and 1/2 cup water. Cover and cook slowly
until the cabbage is tender, about 15-20 minutes, turning it
occasionally. Add more liquid. When tender, uncover and raise the
heat to evaporate any excess moisture. The mixture should be fairly
dry. Stir in the parsley, egg, and sour cream. Season with vinegar
and taste for salt and pepper.
Preheat the oven to 400 ° F. Roll the dough into a large thin circle
and set it on the back of a sheet pan or a cookie sheet. The edges
will hang over the sides. Add the filling, making a mound 7 to 8
inches across, then fold the edges over and brush with the melted
butter. Pour any extra butter into the vegetables. Bake until
browned, 25-30 minutes. Carefully slide it onto a serving plate.
Serve with the Fresh Horseradish Sauce on the side.
Per serving: 76 Calories (kcal); 8g Total Fat; (88% calories from
fat); trace Protein; 2g Carbohydrate; 21mg Cholesterol; 80mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1
1/2 Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Cooking for Everyone, Deborah Madison, pg 498
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