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
It is quite possible to track the history of transcribed cooking instructions far back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, generally, these early cookbooks were just very simple pictorial recipes for preparing food.
Progressing into The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the ancient chefs were skilled in the use of a good variety of spices, including many that are still in use today for example bay, fennel and dill. During the following few centuries, the rich and powerful families of the West tried to serve up the most extravagent banquests, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording recipes of the day. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Cabbage Torta recipe.
