PASTRY:

1 1/4 c. flour
1 tsp. sugar
1 tsp. salt
4 oz. soft cream cheese
3 tbsp. butter

Make a pastry by sifting dry ingredients, cutting in the butter and cream cheese. Roll out 2/3 of pastry and line a 9 inch pie dish. Roll remainder large enough to cover dish and put away to chill.

FILLING:

1 sm. head cabbage, (3 c.)
1/2 lb. mushrooms
1 yellow onion
To taste: basil, marjoram, tarragon, salt and pepper
3 tbsp. butter
4 oz. soft cream cheese
4 to 5 hard cooked eggs
Dill

Shred cabbage coarsely. Wash and slice mushrooms. Peel and chop onion. In a large skillet, melt 2 tbsp. butter. Add onion and cabbage and saute several minutes, stirring constantly. Add at least 1/8 teaspoon of each herb plus salt and pepper. Cook until onion is soft and cabbage wilted. Remove from pan and set aside.

Add 1 tbsp. butter to pan and saute mushrooms 5 to 6 minutes. Spread softened cream cheese in bottom of pie shell. Slice eggs and arrange in a layer over the cheese. Sprinkle with chopped dill. Cover them with cabbage, mushrooms and the circle of pastry.

Press edges together and flute them. Cut a few slashes in the top crust. Bake in a 400 degree oven for 15 minutes then 350 degrees for 20 to 25 minutes or until the crust is brown. Serves 4 to 6.