Old Country Pie

A curious recipe from The Moosewood Cookbook, by Mollie Katzen, this is a new favorite at our house. It offers a great solution for a mish-mosh of leftover veggies. Just keep a pie crust on hand for such an occasion.

Ingredients

1 9 to 10-inch pie crust
1 tbsp. butter
1 1/2 c. onion, minced
1 tsp. caraway seeds
1 tsp. salt
1/2 lb. mushrooms, chopped
1 1/2 c. cabbage, shredded
1 medium broccoli stalk, chopped
1 carrot, thinly sliced or diced
2 tsp. dill
lots of black pepper, freshly ground
3 medium cloves garlic, minced
2 tbsp. flour
1/2 c. cottage cheese (lowfat okay)
2 eggs
2 medium scallions, minced
Optional for garnish:
3/4 c. sour cream or yogurt
paprika

Directions

Preheat oven to 350 degrees. Melt butter in a medium-sized skillet. Add onion, caraway, and salt, and sauté over medium heat until onions begin to brown (10 to 15 minutes).

Add mushrooms, cabbage, broccoli, carrot, and dill, and sauté until everything is just tender -- about 8 more minutes. Stir in black pepper, garlic, and flour, and cook, stirring, for just a few minutes more. Remove from heat.

Beat together cottage cheese and eggs. Add this to the sauté along with the scallions and mix well. Spread into unbaked crust and, if desired, top with a layer of sour cream or yogurt. Sprinkle with paprika, and bake for 40 minutes or until set. Serve hot, warm, or at room temperature.