Cabbage Pie

 

1 onion, finely chopped

2 cups finely chopped cabbage

1 T oil

1 teas caraway seeds

1 teas dill weed

 

8 ounces of tofu, pressed

1/2  teas salt

1 T tahini (or use ground white sesame seeds)

1/4 teas paprika

1 tsp poppy seeds

Crust:

1/2 cup milk or soy milk

2 teas lemon juice

1/2 cup bread flour

1/2 cup whole wheat  flour

1/2 cup rye flour

1/4 teas salt

1/2 teas baking soda

1 teas baking pwd

2 T vegetable oil

Saute onion and then add cabbage. Stir and cook on low heat until tender. Add ground caraway seeds and dill weed or dill pwd. Blend tofu, tahini, salt,lemon juice in a blender and mix with slightly cooled cabbage.

Prepare crust. Mix milk and lemon and let set a few minutes until it curdles. Mix dry ingredients in a bowl. make a well in center and add oil adn milk mixture. Knead for a few minutes and form a ball. Roll out on a floured board to a 12″ circle. Transfer to baking sheet. Top with cabbabe mixture. Fold edges up to form a 1/2 inch lip. Sprinkle top with paprika and poppy seeds. Bake at 450 F (230 C) for 10 minutes. Turn heat down to 300 and bake 10 more minutes. Slice in wedges and serve warm (with black pepper)

 

 

 

 

 

 

 

 

(Based on recipe from Vegetarian Times. Theirs looks nicer!) This had a good flavor. I liked it!