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
Historians have found proof that recipes existed back into the far past, at least as far back into recorded history as ancient Egypt, and possibly even further than that. In practice though, these, ancient recipes were just very basic pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered, according to historians are some tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius created a few documents describing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. He also recounts how the chefs of Roman times used a good variety of herbs, including a few you will know like basil, mint and dill. Closer to modern times, we have a couple of interesting books which appeared in the 14th Century - one book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is popular today, but rather recipes for the types of food prepared for the wealthy. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy lands, such as coriander, parsley, and rosemary. The introduction of these new tastes created an outbreak in manuscripts on cooking, many of which still exist in private libraries. By the arrival of the 1900s, cooking publications are in high demand, mostly as a result of better eduction, people having more free time and having more money. Like it or not, the introduction of television brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cabbage Torta recipe.
