Cabbage and Onion Torta Recipe (2024)

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.

one my favorite baked goods ever. i add a bit of curry powder to the dough and it adds a wonderful aroma but you can't tell what it is! it always comes out perfect, with speck or without. also had great success adding daiya non dairy shredded cheddar for my no eating cheese friends.

Love it. Made it for a dinner party in London w Turkish and Greek friends. It was something both familiar and yet new to them. Perfect! Also, it takes some time, but there are essentially four parts—cabbage and onions, breadcrumbs, cheese, and dough. If you get them prepared in advance, it comes together quickly! I rolled out and baked on parchment (for transfer), but wonder if the oiled pan would have improved the bottom crust. Mine was a bit wet and wanted more time.

Delicious, beautiful, versatile and practical. Makes for a spectacular bag lunch: Just freeze (well wrapped slices will keep for weeks) and warm in the microwave. Don't have speck? Leave it out, or use bacon (cooked, preferably slab) or leftover ham. Fontina is lovely but not absolutely necessary.

I love this recipe and divide the dough into smaller portions and make individual pies that are easy to freeze and pop in a lunchbox. The dough has become a staple for just about any pie or quiche.

Delicious. I made smaller versions and left the dough to rest overnight in the fridge. The next day I rolled out the crust for quiche. This is now my go-to crust recipe. I made one change: I used 8 tablespoons butter and 4 tablespoons lard.

Made it although mine wasn't as nicely shaped as Melissa's. I think next time I'll use more than 1 1/2 pounds of cabbage, though. There wasn't as much filling as I'd like. Might even try the whole cabbage (I weighed out the shredded cabbage and only used about half the head). I also used dill instead of thyme as I love the filling for Mark Bittman's cabbage pie that uses dill (but not the crust).

A great starter recipe and the pastry comes out perfect--very easy to roll out, transfer, handle, and it was delicious. I found the seasoning lacking even though I used quite a bit more vinegar and garlic than called for, although the flavor improved on day 2 and 3 (but the pastry crust was best on day 1). I brought this to a St. Patrick's Day party and one person mentioned it tasted like an egg roll. Next time, I will make with sauerkraut.

You don't say where you are, so I don't know how your butter is packaged. In the States a pound of butter comes in 4 sticks, each 4 oz (113 gm), with tablespoons marked on each stick's wrapping paper, 8 tablespoons per 4 oz. So 6 oz = 12 tablespoons. (165 gm). Measure the butter before you cut it into cubes.

No garlic in the house....used sriracha mango balsamic vinegar from 7 barrels and added raisin...to die for

I had a puff pastry in the freezer and rolled it out to the 12x17 dimensions. Added fennel seeds to the thyme mixture and had to substitute low fat feta for the cheese. Served with a salad that included arugula and greens from my garden. Hubby went back for seconds!!

I love cabbage, but was skeptical about the pastry. Expecting a tasty-but-soggy-bottomed dish, I was rather stunned at the result. The crust—top and bottom— were crunchy and delicious. Next day (and for two days after), it warmed up beautifully in the toaster oven, with that delightful cheesy filling intact and the crust as crispy as when my dear wife pulled it out of the oven. The remaining hunk went into the freezer. Hopes are high.

I used Dufour puff pastry rather than roll my own. I baked it at 425 for scarcely 40 minutes and it was on the edge of burnt. If I use the same pastry next time, I’ll bake it at a lower temperature. The filling was excellent.

Growing up in the northern US...cabbage = life. I wanted my version to taste how food is seasoned 'up north' so I added a pinch of nutmeg to the cabbage/onion and also sauteed some ground turkey in the cabbage/onion 'drippings' and combined everything together in the pan at the end and deglazed with some Gruner Veltliner wine. I used a pre-made frozen pizza dough crust and dusted a little broncha cheese over top before baking. It was delicious both with and without the crust!

So, I tried to use a shortcut and buy premade pie dough. Even with two pie crusts worth, it wasn't enough dough to enclose everything. Next time I'll make the dough as written or use twice as much store-bought.

Followed some advice here: used food processor to make the dough. Built the torta on a sheet of parchment paper. Have zero idea how I would have got it on the baking sheet without it. The torta is massive. Veganized everything: plant-based butter, vegan cheese and vegan bacon. No yolk. It was delicious, my partner put it in the top category of 'would be excellent for company."

Took a lot of liberties with this, and it was fantastic--kids 12 and 14 ate it right up.1/2 head green cabbage and 1 onion--added about 1 cup of chopped and toasted walnuts for texture.No bread crumbs, used about 1 cup of TJ's Quattro Formaggio shredded cheese.Cooked in the pan covered with a frozen puff pastry that wanted to be used. Egg wash made it look beautiful.Fantastic use of leftover cabbage!

Great recipe! Made as written and was perfect!

I found this very disappointing, having followed the recipe to the tee...It was lacking in good mouth feel, (Melissa, how could you?), dry and bland . The somewhat heavy pastry needed a sauce of some kind, the whole thing was a dull, heavy, bland mess.Melissa Clark is always so dependable, this is the first out of many, many of her recipes that disappointed.

So… this is underwhelming. I usually love Melissa’s recipes and followed it exactly. While cooking, I kept wondering if it had enough going on. And I was right! Pastry was good - and filling was ok. If you freestyle this, maybe??

The crust?? I was suspicious about the large quantity of flour needed for an 11 x 17 crust. And the small amount of butter. I have not made a bad crust for about 3 years but I just took this dough to the compost. I will do it again tomorrow with 2 1/2 cups flour to 12 T butter and hopelife will be better.

I did make this with lard because I was out of butter, so maybe unfair rating, but I did not have much success with this recipe. I'll try again.

Made with rye in place of whole wheat. Made entire dough but used half and made half recipe with 2 pieces of prosciutto that were sautéed before the onions. Added 2t caraway seeds, maybe double next time. Thyme not necessary. Didn’t add enough cheese. Take out onions before cooking cabbage. It was good but not great. Baked 40 minutes, next time bake on center rack, on a silpat on a sheet pan.

My crust was way overcooked after 30 mins. Maybe because I used store bought pie crust. Still it was tasty. I will try it again.

I used store bought pie dough and that may be why mine was kind of burned. I baked it for only 30 mins. It was still very tasty but I know it could have been better if not over cooked.

Substituted shredded Halloumi for mozzarella and it was delicious! Took another cooks advice and sprinkled a teaspoon of curry powder into the dough, in addition to a teaspoon of garlic powder, both great additions!