RECIPE: Torta di Cavoli- Cabbage Pie

You will hardly believe how good this is and yes you can have pie for dinner.  Substitute what you have, it's a great way to use up veggies.

Serves 6-8

2 1/4 c whole wheat flour, plus extra for dusting

Generous 1 c butter, plus extra for greasing

3 carrots, sliced

1 lg onion, sliced

1 medium cauliflower

1/2 white cabbage, shredded

4 eggs, hard-cooked

6 oz cheddar cheese, grated

salt

pepper

Sift flour into food processor, add 2/3 cup of the butter and pulse until combined. Add 3-4 T of water and pulse until dough forms and pulls away from sides. Set aside for 1 hour.


Cook carrots and cauliflower in separate pans of lightly salted, boiling water for 10 minutes until tender, then drain. Cut the cauliflower into flowerets. Melt 3 tablespoons of the remaining butter in a pan, add the cauliflower and cook, stirring frequently, for 5 minutes, then season and remove from the pan. Melt the remaining butter in the pan, add the cabbage and onion and cook, stirring frequently, for 5-10 minutes until softened, season and remove from heat.

Preheat oven to 400 degrees F. Grease a large pie dish with butter. Divide the dough into two pieces, one larger than the other. Roll out the large piece on a lightly floured surface and line the prepared dish. Shell the eggs and slice, preferably with a egg slicer. Make a layer of egg slices in the base of the dish, cover with a layer of vegetables and then cheese. Continue making layers until all the ingredients are used (or you are out of room). Roll out the remaining dough, cover the pie, trim and crimp the edges to seal. Cut a hole in the center of the lid and prick the surface with a fork. Bake for 30 minutes and serve hot.