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Red Cabbage Pumpkin Torte
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Servings:
8
Author:
20
1, 5
30
Course:
Brunch
Main Course
Dinner
Lunch
Cuisine:
American
German
Keywords:
pumpkin recipes
fall recipes
red cabbage
cabbage torte
pumpkin torte
schmand recipe
🧂 Ingredients
2 cups
all-purpose flour
9 tablespoons
unsalted butter
room temperature, cut into pieces
salt
4
large eggs
1
head of red cabbage
roughly 2 lbs
1/4 cup
white granulated sugar
1 cup
red wine
salt and freshly ground pepper to taste
1 lb
peeled and chopped pie pumpkin
1
medium-sized red onion
1 tablespoon
canola oil
ground nutmeg
1 cup
Schmand*
recipe below
1/4 cup
raw pumpkin seeds
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Instructions
1
Place the flour, butter pieces a pinch of salt, and 1 egg in the bowl of your
stand mixer and knead together with the dough hook attachment.
2
When the dough comes together (it won't completely, it will be crumbly and
flakey like pie crust) form into a round.
3
Wrap tightly in plastic cling film. Refrigerate for 30 minutes.
4
Rinse the red cabbage and cut it into quarters. Remove and discard the stem.
5
Hack each quarter section into shreds.
6
Heat 3 tablespoons of water and the white granulated sugar in a large saucepan.
When the sugar has dissolved and begins to caramelize, turning golden brown, add
the red wine. As soon as the liquid comes to a boil, reduce the heat.
7
Add the red cabbage pieces into the pan and toss to coat.
8
Cook the cabbage, stirring occasionally for 15 minutes. Season with salt and
freshly ground pepper. It should soften and reduce in volume by almost half.
Drain and set aside.
9
Cut the pumpkin into small chunks. Peel the red onions and slice them into
pieces.
10
Heat the canola oil in a large skillet over medium heat. Add the red onion and
cook, stirring occasionally until they become transparent. Add the pumpkin
pieces, mix together, and cook for 5 minutes. Add salt and freshly ground pepper
to taste. Sprinkle in the ground nutmeg.
11
Mix the red onion, and pumpkin mixture together with the cooked red cabbage.
Preheat the oven to 350 degrees F.
12
Grease and flour and 10" springform pan.
13
Remove the dough from the refrigerator.
14
Transfer the dough to the pan and use your fingers to press it into the bottom
of the pan and about 1/2 inch up the sides. Line the bottom with baking paper.
Add pie weights on top and blind bake for 10 minutes. If you don't have pie
weights you can use pennies or dry beans. Another method is to use a slightly
smaller same type of pan and place it inside the larger one on top of the crust.
15
Whisk together the Schmand and the remaining three eggs. Add salt and freshly
ground pepper.
16
Retrieve the crust from the oven. Remove the pie weights. Spread out the red
cabbage, pumpkin, and onion mixture evenly into the pan on top of the crust.
Pour the schmand egg mixture over the top.
17
Sprinkle the chopped pumpkin seeds over the top.
18
Return the pan to the oven and bake at 350 degrees F for 45 minutes.
19
Remove from oven and let cool for 15 minutes before removing the cake from the
pan.
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