Cabbage Pie Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
VEGETARIAN TIMES; JAN 95
Filling,
1 tsp: Poppy seeds,
1 tbsp: Plus 1 1/2 tsp vegetable oil,
Dough,
1 medium: Onion, finely chopped
1/2 can: Soy milk,
4 cup: Cabbage, finely chopped
1 1/2 tsp: Lemon juice or cider vinegar,
1 tsp: Caraway seed,
1/2 cup: Whole wheat bread flour,
1 tsp: Dried dill weed,
1/2 cup: Whole wheat pastry flour,
8 ounce: Medium-firm tofu,
1/2 cup: Rye flour,
1/2 tsp: Salt, plus more to taste
1/4 tsp: Salt,
2 tbsp: Lemon juice,
1/2 tsp: Baking soda,
1 tbsp: Tahini,
1 tsp: Baking powder,
1/4 tsp: Paprika,
2 tbsp: Vegetable oil,
Directions:
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
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
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
Submitted By SYLVIA STEIGER On 01-18-95
Source from luhu.jp
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
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
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
Submitted By SYLVIA STEIGER On 01-18-95
Source from luhu.jp