Cabbage And Onion Torta Recipes

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ROASTED CABBAGE & ONIONS



Roasted Cabbage & Onions image

I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 medium head cabbage (about 2 pounds), coarsely chopped
2 large onions, chopped
1/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons minced fresh chives
3 tablespoons minced fresh tarragon
DRESSING:
2 tablespoons white balsamic vinegar or white wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

Nutrition Facts : Calories 183 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 636mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein.

CABBAGE AND ONION TORTA



Cabbage and Onion Torta image

The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable. It's at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can't find fontina, try Gruyere, Swiss or muenster instead.

Provided by Melissa Clark

Categories     breakfast, dinner, lunch, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 15

475 grams all-purpose flour (4 cups)
60 grams whole wheat flour (1/2 cup)
12 grams kosher salt (about 2 1/2 teaspoons), more as needed
12 tablespoons unsalted butter, chilled and cubed
1/4 cup olive oil, more as needed
1 large Spanish onion, halved and sliced (2 1/2 cups)
1 1/2 pounds Savoy or regular cabbage (1 small head), cored and sliced
Black pepper, as needed
2 teaspoons cider vinegar, or to taste
1/3 cup dry bread crumbs
5 large garlic cloves, finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese, grated (2 cups)
2 ounces diced smoked ham such as speck (optional)
1 large egg yolk

Steps:

  • To make the pastry, combine flours and 7 grams (1 1/2 teaspoons) salt in a large bowl. Using a pastry cutter or two forks, cut in butter until it forms coarse crumbs. Add 1 to 1 1/2 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.
  • 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.
  • 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.
  • 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.
  • Heat oven to 425 degrees. Oil a large baking sheet.
  • 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 1/2-inch border. Top with half the cheese, then cover cheese with half the cabbage mixture. Repeat layers. Sprinkle ham over the top if desired.
  • 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.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 15 grams, Carbohydrate 69 grams, Fat 36 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 19 grams, Sodium 689 milligrams, Sugar 6 grams, TransFat 1 gram

CABBAGE, TOMATO AND ONION SALAD



Cabbage, Tomato and Onion Salad image

Spicy, tangy salad with cabbage, tomatoes and onions

Provided by V J

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

2 cups shredded cabbage
4 large firm tomatoes, chopped
1 large onion, finely chopped
2 green chile peppers, seeded and minced
salt to taste
white sugar to taste
1 tablespoon roasted peanut powder
1 tablespoon clarified butter
1 teaspoon cumin seeds
½ cup chopped fresh cilantro

Steps:

  • In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
  • In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 15.5 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 4.4 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 22.1 mg, Sugar 8.7 g

SAUTéED CABBAGE AND ONIONS



Sautéed Cabbage and Onions image

Categories     Onion     Fry     Cabbage

Number Of Ingredients 0

Steps:

  • I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.

CABBAGE AND ONION TART, PROVENçALE STYLE



Cabbage and Onion Tart, Provençale Style image

Provided by Moira Hodgson

Categories     dinner, casseroles, appetizer

Time 1h20m

Number Of Ingredients 11

1 large head green cabbage, outside leaves only
2 pounds onions, chopped
2 tablespoons butter
5 tablespoons olive oil
6 anchovies, diced
1/4 pound black olives, pitted and chopped
2 eggs
1/4 pint light cream
1/4 teaspoon thyme
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 325 degrees. Blanch the cabbage leaves for two minutes in boiling water to soften them. Drain.
  • In a heavy frying pan, saute the onions in the butter and olive oil over low heat until transparent. Mix in the anchovies and olives and set aside.
  • Beat the eggs in a bowl and add the cream, thyme and nutmeg, salt and pepper. Add the onion mixture and stir well.
  • Arrange the cabbage leaves in a buttered baking dish so that the tops hang over the sides. Pour in the filling and close the tops over it. Cover with aluminum foil and bake in a bainmarie in the center of the oven for one hour, or until set. Meanwhile, make the sauce (see recipe).

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 605 milligrams, Sugar 8 grams, TransFat 0 grams

CABBAGE AND ONION SAUTE



Cabbage and Onion Saute image

This recipe came about because I had leftover cabbage from our St.Patrick's Day dinner. Its a fairly common recipe but this is a little sweet & spicy, everyone who tastes this asks me for the recipe and it is sooo easy.

Provided by Carb Lover

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 cups savoy cabbage, - shredded (this equals about 1/2 a large cabbage)
1 medium onion, - diced
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon sugar
1/8 teaspoon white pepper
1/4 teaspoon dried chipotle powder (I use Hot Today Chili Tomorrow)
6 tablespoons butter, - no substitutes

Steps:

  • Core and shred your cabbage, I do a rough chop, and put aside in a bowl. Then dice your onion, making the pieces medium size.
  • Take a 10"skillet and place about 2-3 tablespoons butter, melt the butter and saute the onions until they just start to turn brown around the edges. Add the cabbage and gently fold with the onions, add the remaining butter (just put it in on top of the cabbage,it will melt). Place lid on skillet and simmer at medium heat for 5 minutes. Then uncover, stir the mix and add all your spices. Stir again and place the cover back on and simmer for another 5-7 minutes.
  • We like a little body to ours, if you like your cabbage soft just simmer a little longer.
  • This is easy, quick and yummy. You can add caraway seeds or other spices to alter to your own tastes.

Nutrition Facts : Calories 186.3, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 290.2, Carbohydrate 7.8, Fiber 2.7, Sugar 3.3, Protein 1.9

CABBAGE WITH BACON & ONIONS



Cabbage with bacon & onions image

Give your greens a bit of crunch with John Torode's speedy side - perfect for Sunday lunch

Provided by John Torode

Categories     Side dish

Time 20m

Number Of Ingredients 5

1 onion, sliced
50g butter
200g smoked lardon, or diced bacon
1 Savoy cabbage
150ml boiling water

Steps:

  • Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
  • Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
  • Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

Nutrition Facts : Calories 283 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium

RED CABBAGE AND ONION TARTS



Red Cabbage and Onion Tarts image

These savory tarts are cheesy and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

2 1/2 cups all-purpose flour
Salt and freshly ground black pepper
3 tablespoons fresh thyme leaves
1/2 pound (2 sticks) unsalted butter, cut in small pieces
1/4 to 1/2 cup ice water
2 tablespoons olive oil
2 red onions, sliced 1/4 inch thick
1/4 head red cabbage, shredded
2 tablespoons red-wine vinegar
1 teaspoon sugar
1/4 pound Gruyere or Swiss cheese, cubed

Steps:

  • Combine flour, 1 teaspoon salt, and 1 tablespoon thyme in a food processor. Add butter, and process until mixture resembles coarse meal, about 10 minutes. With the motor running, slowly pour in ice water until mixture holds together when squeezed. Wrap in plastic, and press into a flat disk. Chill until firm.
  • Heat oil in a large saute pan over medium heat. Add onions, and cook until soft. Add cabbage; reduce heat. Add 1/2 cup water, 2 tablespoons thyme, vinegar, sugar, and salt and pepper to taste. Cover; cook 10 minutes. Uncover, turn heat up, and cook until liquid is gone.
  • Heat oven to 425 degrees. Quarter dough, and roll into 5-inch circles. Fit into 4-inch flan rings. Add filling, and scatter cheese on top. Fold over pastry edges. Chill until firm. Bake 15 to 20 minutes; serve hot.

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