CABBAGE AND CARAMELIZED ONION TART
When I lived in Paris, I frequented a little savory tart shop in the 15th Arrondissement that always surprised me with odd combinations of ingredients. One of my favorites was a caramelized onion and cabbage tart, which I've reproduced here.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h
Yield Serves six
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown.Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat.
- Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 507 milligrams, Sugar 5 grams, TransFat 0 grams
CABBAGE TART
Make and share this Cabbage Tart recipe from Food.com.
Provided by evelynathens
Categories Savory Pies
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal.
- Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough.
- Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour.
- Roll dough out to 1/8 inch thick round on lightly-floured surface.
- Fit into a 10 inch fluted tart pan with removable bottom and press it gently up sides to form an edge ¼ inch above the rim.
- Prick bottom of shell lightly with fork and chill shell for 30 minutes.
- Line with foil and fill with pie weights or dry beans.
- Preheat oven to 400F and back pastry in lower third of oven for 10 minutes.
- Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden.
- Let it cool.
- In boiling, salted water, boil cabbage for 5 minutes, or until it is tender.
- Drain and refresh, squeezing out excess liquid.
- In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste.
- Transfer to a bowl and let cool.
- Preheat oven to 350F and position rack in center of oven.
- In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream.
- Spoon cabbage into shell and sprinkle with caraway seeds.
- Ladle cream mixture over it and sprinkle with cheese.
- Bake tart for 30 minutes or until just set.
- Let cool 10 minutes and remove rim.
- Serve warm or at room temperature.
Nutrition Facts : Calories 614.3, Fat 42.8, SaturatedFat 25, Cholesterol 364.6, Sodium 999.5, Carbohydrate 44.5, Fiber 4.1, Sugar 4.6, Protein 14.6
IRISH CORNED BEEF AND CABBAGE TARTS
Nice appetizer made from left over St. Paddy's Day ingredients. From Linda Larsen,Your Guide to Busy Cooks, in About.com. "I love this recipe for these individual little tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree."
Provided by Nana Lee
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- PREPARATION:.
- Prepare pie crust and divide dough into four pieces.
- Roll out each between waxed paper into 7" rounds.
- *If using prepared crusts, first roll to square shape, then cut each in half.
- Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
- Preheat oven to 425 degrees.
- Saute onion in olive oil in a large skillet until soft.
- Then add cabbage, vinegar, sugar, and 1/2 cup water.
- Cover pan and simmer for 10-15 minutes, until cabbage is soft and mixture is reduced and thickened, stirring occasionally.
- Divide half of the cabbage mixture evenly among the pastry circles.
- Assembly:.
- If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry.
- Divide the corned beef evenly onto the cabbage mixture.
- Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture.
- Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge.
- Bake tarts at 425º F for 20-30 minutes.
- Remove tart rings and serve.
- NOTE:.
- You could use red cabbage to add more color/interest to the tarts.
Nutrition Facts : Calories 244.3, Fat 17.4, SaturatedFat 7.2, Cholesterol 35.2, Sodium 208.7, Carbohydrate 11.3, Fiber 3, Sugar 6.5, Protein 12.5
CABBAGE AND ONION TORTA
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
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
RED CABBAGE WITH APPLES
My German grandmother passed this recipe down to my mother, who gave it to me. I remember eating it as a small child. This vegetable dish can be made quickly and goes great with roast pork or barbecued ribs, potatoes and biscuits.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.
Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 331mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 3g protein.
RED CABBAGE AND ONION TARTS
These savory tarts are cheesy and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
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.
CABBAGE, ONION AND SWEET PEPPER TART
Provided by Martha Rose Shulman
Time 1h45m
Yield 6 to 8 servings.
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add a generous pinch of salt and the peppers. Cook, stirring often, until the onion and peppers are tender, about 5 minutes, and add the cabbage. Stir together, add salt to taste, cover and cook, stirring often, for 20 to 25 minutes, until the cabbage is very tender and sweet. Add the garlic and tomato paste and continue to cook, uncovered, stirring often, for 5 minutes. Season to taste with salt and pepper and remove from the heat.
- Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan and line with the dough. Whisk the eggs and milk together in a large bowl, add salt and pepper to taste and stir in the vegetables and cheese. Mix together well and scrape into the pie shell.
- Bake 45 to 50 minutes, until the top is lightly browned. Remove from the heat and allow to cool for at least 10 minutes before serving. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 449 milligrams, Sugar 6 grams, TransFat 0 grams
CABBAGE AND ONION TART, PROVENçALE STYLE
Provided by Moira Hodgson
Categories dinner, casseroles, appetizer
Time 1h20m
Number Of Ingredients 11
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
ANGIE'S DAD'S BEST CABBAGE COLESLAW
An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.
Provided by DOTMAYTRX
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Nutrition Facts : Calories 131 calories, Carbohydrate 14.1 g, Fat 8.4 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 364.3 mg, Sugar 12.1 g
RED CABBAGE COLESLAW
This is an awesome coleslaw that I make occasionally, because it is tart, crunchy, and flavorful. Unlike traditional coleslaw, my recipe is not sweet at all, but is sour because of the acidity from the lemon juice and pickles. The crunchy vegetables and creamy dressing makes it refreshing as a side dish for a barbeque or a quick and easy salad to accompany a weekday dinner. Enjoy!
Provided by Nanor
Categories Salad Coleslaw Recipes With Mayo
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cabbage, carrots, celery, onion, pickle, and parsley in a large bowl.
- Whisk mayonnaise, lemon juice, salt, pepper, and Aleppo pepper together in a small bowl; pour over cabbage mixture and toss until well coated.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 18.6 g, Cholesterol 2.6 mg, Fat 6.3 g, Fiber 6.3 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 814.7 mg, Sugar 7.2 g
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