Tuesday, November 24, 2015

Red Cabbage Pumpkin Torte


This savory torte not only tastes great but adds a dramatic pop of color on any Fall or holiday table.



Red cabbage is simmered in red wine, then perfectly paired with beautiful braised pumpkin and loaded into a gorgeous homemade torte crust. 




While this could be a lovely pumpkin side dish for Thanksgiving, you can also get creative and substitute different varieties of squash, like butternut for the pumpkin.

This recipe contains schmand, a German product not easily found in the United States. The good news is you can make your own by placing 16oz of full-fat cottage cheese and 8oz of cream cheese in a blender or food processor and pulsing until the mixture is completely combined, smooth and creamy. 

Red Cabbage Pumpkin Torte
Prep Time: 20 minutes 
BakeTime: 65 minutes 
Chill Time: 30 minutes 
Yield: 8 pieces
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 of cabbage)
  • 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
Directions:
  • 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. 
  • When the dough comes together (it won't completely, it will be crumbly and flakey like pie crust) form into a round, wrap tightly in plastic cling film and refrigerate for 30 minutes. 
  • Rinse the red cabbage and cut into quarters. Remove and discard the stem.
  • Hack each quarter section into shreds.
  • Heat 3 tablespoons water and the white granulated sugar in a large sauce pan. 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. 
  • Add the red cabbage pieces into the pan and toss to coat.
  • 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. 
  • Cut the pumpkin into small chunks. Peel the red onions and slice into pieces. 
  • Heat the canola oil in a large skillet over a 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. 
  • Mix the red onion, pumpkin mixture together with the cooked red cabbage. Preheat the oven to 350 degrees F.
  • Grease and flour and 10" springform pan.
  • Remove the dough from the refrigerator. 
  • Transfer the dough to the pan and use your fingers to evenly 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. 
  • Whisk together the schmand and the remaining three eggs. Add salt and freshly ground pepper. 
  • Retrieve the crust from the oven. Remove the pie weights. Spread out the red cabbage, pumpkin, onion mixture evenly into the pan on top of the crust. Pour the schmand egg mixture over the top. 
  • Sprinkle the chopped pumpkin seeds over the top.
  • Return the pan to the oven and bake at 350 degrees F for 45 minutes.
  • Remove from oven and let cool for 15 minutes before removing the cake from the pan.

To make schmand:

8 oz of cream cheese
16 oz container of full-fat cottage cheese.

Place both ingredients in a blender food processor and puree until smooth.

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