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home > recipes > vegetables > cabbage torta
One of my favorite non meat recipes!! wonderful MM: Cabbage torta ---------- Recipe via Meal-Master (tm) v8.02 Title: Cabbage torta Categories: Vegetables, 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. -----

Cabbage Torta


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keyword: cabbage
keyword: torta
ethnicity: italian
recipes for vegetables
recipes by butterflydog
Email Address:
(posted November 5, 1995)

One of my favorite non meat recipes!! wonderful
MM:
Cabbage torta
---------- Recipe via
Meal-Master (tm) v8.02

Title:
Cabbage torta
Categories: Vegetables, 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.

-----



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