Cabbage and Onion Torta
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 475grams all-purpose flour (4 cups)
- 60grams whole wheat flour (½ cup)
- 12grams kosher salt (about 2½ teaspoons), more as needed
- 12tablespoons unsalted butter, chilled and cubed
- ¼cup olive oil, more as needed
- 1large Spanish onion, halved and sliced (2½ cups)
- 1½pounds Savoy or regular cabbage (1 small head), cored and sliced
- Black pepper, as needed
- 2teaspoons cider vinegar, or to taste
- ⅓cup dry bread crumbs
- 5large garlic cloves, finely chopped
- 1½tablespoons thyme leaves
- 8ounces fontina cheese, grated (2 cups)
- 2ounces diced smoked ham such as speck (optional)
- 1large egg yolk
Nutritional analysis per serving (8 servings)
685 calories; 37 grams fat; 19 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 69 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 21 grams protein; 703 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the pastry, combine flours and 7 grams (1½ teaspoons) salt in a large bowl. Using a pastry cutter or two forks, cut in butter until it forms coarse crumbs. Add 1 to 1½ cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
- Step 2
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
- Step 3
Add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. Season with 5 grams (1 teaspoon) salt and some pepper. Cook until cabbage is tender and any liquid has evaporated, about 7 to 10 minutes. Stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. Transfer mixture to a bowl. Taste and add more salt, vinegar or both, as needed.
- Step 4
Add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. Cook until bread crumbs begin to color, about 1 minute. Scrape into a bowl.
- Step 5
Heat oven to 425 degrees. Oil a large baking sheet.
- Step 6
On a floured surface, roll out dough into a 17-by-12-inch rectangle. Transfer to the baking sheet. With the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a ½-inch border. Top with half the cheese, then cover cheese with half the cabbage mixture. Repeat layers. Sprinkle ham over the top if desired.
- Step 7
Dab edges of dough with water. Fold left half over filling and use the tines of a fork to seal edges. Brush crust with egg yolk. Using a knife, cut several slits in the center of the top crust. Transfer pie to oven and bake until crust is golden brown and firm, 40 to 50 minutes. Cool for at least 15 minutes before slicing and serving. Serve warm, or reheat before serving.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
So I did the unthinkable and bought some frozen puff pastry dough and then otherwise made the recipe to a T. Don’t hate on me, but it turned out amazing. I had a ton of cabbage from my CSA box and I’m not the biggest cabbage fan, but the recipe and it’s ratings got me intrigued. I sprinkled some freshly cracked telicherry black pepper and maldon sea salt after brushing the crust with egg yolk and it looked beautiful after baking. This would be perfect with a simple salad with a nice vinaigrett
I made the pastry in a food processor, using rye flour in place of whole wheat, and the pastry turned out beautifully flaky. Next time I will consider adding some toasted caraway seeds to the cabbage onion mixture. Also, I baked the torta on a pre-heated pizza stone which I think helped the bottom crust become well-browned.
We've made this a few times, and each time think it should be made more often. It was a gorgeous addition to our Thanksgiving table last year, and for how easy it is to make, is impressive to look at and flavorful. Worth trying at least once.
Life gets busy, and dinner still needs to happen. I had about one hour and a head of cabbage to transform into dinner. So, no dough and no breadcrumbs. The garlic and thyme went straight into the onions and cabbage. The caramelized onion / cabbage mixture went into the oven with 0.5 pounds cooked pasta, an egg, and extra cheese on top. Topped with crispy onions for texture. It was a tasty experiment. I am sure the recipe as written is delicious. I would totally make it when I have two or three hours to cook. :)
It turned out nicely. I would lower the temp and bake longer, as the pastry was doughy inside and dark and shiny outside. Adding sauerkraut might give it more punch. Great as a picnic item.
Made the crust and filling separately the day before and assembled for a relatively quick prep this evening. It came out tasty. I do think it would have benefited from more filling. Could have used twice as much cabbage or added some mushrooms or potatoes. Be sure to season liberally with salt and pepper as you go.
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