Cossack Pie

Here's the Cossack Pie recipe from the Moosewood Cookbook, one of my favorites - and it freezes well!

1 unbaked 9" pie crust
1 T butter
1/2 lb fresh mushrooms, sliced
1 1/2 cup chopped onions
1 1/2 cup shredded green cabbage
1 medium stalk thinly-sliced broccoli
1 cup thinly sliced carrot
2 finely chopped scallions
1 t salt
3 T butter
2 T flour
1 t ground caraway seed
1/2 t basil
2 t dill weed
1/2 c pot, farmers, or cottage cheese
2 eggs
lots of black pepper
3 medium garlic cloves, minced


In melted butter, saute onion, caraway seed, and salt over medium heat until onions brown, 10 minutes.

In butter, saute all the vegetables (except the scallions) and the dill until just tender, 8 minutes. Add black pepper and garlic, cook a few minutes more. Remove from heat and toss vegetables with flour.

Beat the eggs and cheese together. Add scallions, mix. Add mixture to sauteed vegetables. Mix well. Spread into crust. Dust with paprika.

Bake 40 minutes, or until set, at 350 degrees.

Let stand 10 minutes before serving.