1 torta dough:
3 cup flour
6 large eggs
1 tbsp baking powder
1/3 cup plus 1 tbs. crisco
1 pinch salt and pepper
1 filling:
3 cup shredded cabbage
1 large onion chopped
1/2 lb mushrooms
1 basil, marjoram, tarragon
1 salt and pepper
4 oz cream cheese
4 hard boiled eggs, sliced
1 fresh chopped dill or basil
Directions
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.
Servings: 8 servings
Cabbage Torta Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found back into history, in fact as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into appetizers, main course and afters, something we still use today. This early Roman chef informs us how the Romans made use of many herbs, including a few that will be familiar to modern chefs such as thyme, mint and parsley. As our culinary historical trip moves to more modern times there are two books which were published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is familiar to us all today, but instead accounts of the types of food prepared by the chefs of the rich people of that period. In the 15th century, the Crusaders brought back many new foods and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new culinary ideas created a torrent in manuscripts on cookery, most of which are now in private cookery archives. When we get to the 1900s, recipe publications are starting to become popular mostly as a result of better eduction, people having increased free time and disposable income. |
We hope you enjoy this Cabbage Torta recipe.
