- 1 piecrust unbaked 9 or 10-inch
- 1 tbsp butter, margarine or oil
- 1 1/2 cups minced onion
- 1 tsp caraway seeds
- 1 tsp Salt
- 1/2 lbs mushrooms, chopped or sliced
- 1 1/2 cups shredded cabbage
- 1 medium stalk broccli , chopped
- 1 medium carrot , thinly sliced
- 2 tsps dill
- 1 black pepper to taste
- 3 medium cloves garlic,s minced
- 2 tbsps flour
- 1/2 cups cottage cheese (low-fat ok)
- 2 eggs (one or both yolks can be omitted)
- 2 medium scallions , finely minced
- 3/4 cup sour creams and/or yogurt; paprika - Optional
1. Prepare piecrust: preheat oven to 350 degrees F
2. Melt butter (or heat oil) in a medium-sized skillet. Add onion, caraway, and salt, and sauté over medium heat until the onions begin to brown (10 to 15 minutes)
3. Add mushrooms, cabbage, broccoli, carrot, and dill and sauté until every thing is just tender – about 8 more minutes
4. Stir in black pepper, garlic and flour and cook, stirring, for just a few minutes more. Remove from heat.
5. Beat together cottage cheese and eggs. Add this to the sauté along with the scallions and mix ell.
6. Spread into the unbaked crust and, if desired, top with a layer of sour cream and/or yogurt. Sprinkle with paprika, and bake for 40 minutes or until set. Serve hot, warm, or at room temperature.
Serves: 4
Source: The New Moosewood Cookbook, Millie Katzen, Ten Speed Press
