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

FILLING:

1 head (3 to 5 c.) cabbage, shredded
1/2 lb. mushrooms
1 lg. onion, chopped
Basil, marjoram, tarragon, salt & pepper to taste
3 tbsp. butter (5, if you used 5 c. cabbage)
4 oz. cream cheese, softened
4 to 5 hard cooked eggs
1/2 tsp. each dill seed & caraway seed

PASTRY: Sift together dry ingredients, cutting in the butter and working it together with the cream cheese. Roll out 2/3 of the pastry and line a 9-inch pie plate. Roll out remaining pastry for the top crust; set this on a piece of waxed paper, on a plate, and place on top of pie plate and refrigerate to chill.

FILLING: Shred cabbage coarsely. Wash and slice mushrooms. Peel and chop the onion. In a large skillet, melt about 2 tablespoons butter (3 to 4 tablespoons if using 4 to 5 cups cabbage). Add and saute the onion and cabbage for several minutes, stirring constantly. Add at least 1/8 teaspoon of the herbs, salt and pepper to taste, and the dill and caraway seeds. Stir often, allowing mixture to cook until cabbage is wilted and onions are soft. Remove from pan and set aside.

Add remaining butter to pan and saute mushrooms slightly for 5 to 6 minutes, stirring constantly. Spread softened cream cheese on bottom of pie shell. Slice eggs and layer over cheese. Cover with cabbage mixture. Make a final layer of mushrooms and cover with pastry. Press pastry together tightly at edges and flute them. Cut a few short slashes through top crust with a sharp knife.

Bake in a preheated 400 degree oven for 15 minutes and then turn down to 350 degrees and continue baking for 20 to 25 minutes or until crust is light brown. Serves 4 to 6.