Yield: 8 Servings
|\N \N||Torta dough:|
|1 tablespoon||Baking powder|
|⅓ cup||Plus 1 tbs. crisco|
|\N \N||Pinch salt and pepper|
|3 cups||Shredded cabbage|
|1 large||Onion chopped|
|\N \N||Basil, marjoram; tarragon|
|\N \N||Salt and pepper|
|4 ounces||Cream cheese|
|4 \N||Hard boiled eggs; sliced|
|\N \N||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 ½ 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.