<http://schema.org/recipeInstructions>
" Thinly slice cabbage, onion, and tomato. Discard tough ribs from cabbage. Thickly slice mushrooms. Let refrigerated piecrust stand at room temperature as label directs. In nonstick 12-inch skillet over high heat, in 1 tablespoon hot olive or salad oil, cook cabbage, onion, black pepper, and thyme until vegetables are well coated with oil and cabbage begins to brown. Reduce heat to low; cover and cook 15 minutes longer or until cabbage and onion are tender and golden brown, stirring occasionally. Remove cabbage mixture to medium bowl. In same skillet over high heat, in 1 tablespoon hot olive or salad oil, cook mushrooms until tender and lightly browned, stirring frequently. (If mushrooms begin to brown too quickly, cover skillet and reduce heat to medium.) Remove mushrooms to bowl with cabbage; stir in blue cheese. On lightly floured cookie sheet, unfold piecrust as label directs. With floured rolling pin, roll piecrust into a 14-inch round. Spoon cabbage mixture in center, leaving about a 2-inch-wide border. Brush border with beaten egg. Fold border up around filling, leaving an opening in the center. Pinch piecrust to seal any cracks; brush with beaten egg. Tuck tomato slices into cabbage mixture. Bake pie 30 to 35 minutes until crust is golden and cabbage mixture is hot. Serve pie hot. Or, cool on wire rack to reheat and serve warm later."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4131/cabbage-and-mushroom-pie-414/?src=shelter_footer>