Cabbage Tart

"kind of like a cabbage quiche. Very tasty - don't let the 'cabbage' put you off."
 
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Ready In:
1hr 25mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Cabbage as comfort food? That's what this felt like! I'm dieting and can't combine my proteins with carbs, so I completely left out the crust. I shredded the cabbage into large confetti-sized pieces, and just gave it a quick boil (2 minutes) before draining. After that I just followed the directions, pouring the cabbage mixture into a shallow casserole dish lined with parchment paper. It came out very custardy, and was delicious. I grew up with Eastern European parents, and I'm a big fan of caraway, so this was typical comfort food for me. I had this with some smoked mackerel on the side, and it was a yummy, Old Country supper.
     
  2. Delicious, very tasty. This is one of my favorite ways to eat cabbage now. I've made it a few times now for different guests, and everybody seems to enjoy it. The only changes I made to the recipe was: 1) I used a pre-made refrigerated pie crust (the kind you simply unroll into the dish); 2) instead of using two large eggs + one egg yolk I simply used three whole large eggs; and 3) I used half & half instead of heavy cream. It comes out perfectly delicious for me every time.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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