Title: Cabbage Torta
Categories: Vegetable Ethnic
Yield: 8 Servings
| | | Torta dough: |
| 3 | c | Flour |
| 6 | lg | Eggs |
| 1 | tb | Baking powder |
| 1/3 | c | Plus 1 tbs. crisco |
| | | Pinch salt and pepper |
| | | Filling: |
| 3 | c | Shredded cabbage |
| 1 | lg | Onion chopped |
| 1/2 | lb | Mushrooms |
| | | Basil, marjoram; tarragon |
| | | Salt and pepper |
| 4 | oz | Cream cheese |
| 4 | | Hard boiled eggs; sliced |
| | | Fresh chopped dill or basil |
Prepare pie dough. You can use this or a favorite rich pie dough.Some torta
doughs contain a bit of wine in the dough and butter instead of crisco.
Combine dry ingredients. Cut in crisco to form coarse crumbs. beat eggs and
stir in. dough should be soft but pliable. Cover and chill while preparing
filling. Saute shredded cabbage and onion and sliced mushrooms in a skillet
with a bit of olive oil and cook and stir until cabbage is wilted and very
tender, about 20 minutes.Season to taste with basil, marjoram, taragon and
salt and pepper or as desired. Divide dough and roll out 1/2 on lightly
floured surface to fit a 10 inch deep pie dish( could be spring form pan
also ). Spread bottom crust with the softened cream cheese.Layer on the
sliced eggs . Add cooked and cooled cabbage filling. Cover with chopped
dill or basil. Add top crust and crimp and seal edges. Slit top crust in
several places to let steam escape. Brush with an egg glaze. bake 350 about
30 minutes.