Title: Cabbage Pie
Categories: Entree Side Vegan
Yield: 4 Servings

VEGETARIAN TIMES; JAN 95
		Filling
1	tb	Plus 1 1/2 tsp vegetable oil
1	md	Onion; finely chopped
4	c	Cabbage; finely chopped
1	ts	Caraway seed
1	ts	Dried dill weed
8	oz	Medium-firm tofu
1/2	ts	Salt, plus more to taste
2	tb	Lemon juice
1	tb	Tahini
1/4	ts	Paprika
1	ts	Poppy seeds
		Dough
1/2	cn	Soy milk
1 1/2	ts	Lemon juice or cider vinegar
1/2	c	Whole wheat bread flour
1/2	c	Whole wheat pastry flour
1/2	c	Rye flour
1/4	ts	Salt
1/2	ts	Baking soda
1	ts	Baking powder
2	tb	Vegetable oil

Preheat oven to 450 degrees. Lightly grease baking sheet and dust with flou

Filling: Heat 1 1/2 tsp oil in a skillet over medium heat. Add onion and sa until translucent and almost tender, about 3 minutes. Stir in cabbage; continue to saute until tender, about 3 minutes. Grind together caraway and dill; add to skillet and cook

In a food processor, blend tofu, 1/2 tsp salt, lemon juice, 1 tbs oil, and tahini until smooth. Fold into sauteed vegetables.

Dough: Combine milk and lemon juice or vinegar; set aside to curdle.

Sift flours together to measure 1 1/2 cups. Sift measured flour, salt, baki soda and baking powder into a bowl. Make a well in center.

Whisk oil into curdled milk and pour into well in dry mixture. Stir gently, just until a soft dough forms. Turn out onto floured surface and knead briefly. Roll into a 12-inch circle about 1/4 inch thick.

Transfer to baking sheet and turn up edge to form a lip about 1/2" high. Spread filling evenly. Sprinkle with paprika and poppy seeds. Bake 10 minut Reduce heat to 300 degrees and bake 10 minutes more. Serves 4.

Per serving: 347 cal; 14 g prot; 13 g fat; 43 g carb; 0 chol; 649 mg sod; 9 fiber; vegan

Posted on GEnie Food & Wine RT Dec 21, 1994 by DEEANNE

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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