Cabbage Torta

This layered cabbage and mushroom pie is made with a pastry crust, cream cheese, hard cooked eggs, cabbage, and herbs.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Torta Dough Ingredients:

3 cups all-purpose flour
6 large eggs
1 tablespoon baking powder
1/3 cup plus 1 tablespoon shortening
pinch salt and pepper

Filling Ingredients:

3 cups shredded cabbage
1 large onion chopped
1/2 pound mushrooms
basil, marjoram, and tarragon, to taste
salt and pepper, to taste
4 ounces cream cheese
4 hard boiled eggs, sliced
fresh chopped dill or basil

Instructions:

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 the shortening until you have coarse crumbs. beat eggs and stir into the crumb mixture. 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, tarragon and salt and pepper or as desired.

Divide dough and roll half of it out on lightly floured surface to fit a 10 inch deep pie dish or spring form pan. Spread bottom crust with the softened cream cheese, then make a layer with 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 ( an egg white whisked with a small amount of water. Bake at 350° F. fir about 30 minutes.