Cabbage Tart

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“kind of like a cabbage quiche. Very tasty - don't let the 'cabbage' put you off.”
1hr 25mins

Ingredients Nutrition


  1. For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal.
  2. Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough.
  3. Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour.
  4. Roll dough out to 1/8 inch thick round on lightly-floured surface.
  5. 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.
  6. Prick bottom of shell lightly with fork and chill shell for 30 minutes.
  7. Line with foil and fill with pie weights or dry beans.
  8. Preheat oven to 400F and back pastry in lower third of oven for 10 minutes.
  9. Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden.
  10. Let it cool.
  11. In boiling, salted water, boil cabbage for 5 minutes, or until it is tender.
  12. Drain and refresh, squeezing out excess liquid.
  13. In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste.
  14. Transfer to a bowl and let cool.
  15. Preheat oven to 350F and position rack in center of oven.
  16. In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream.
  17. Spoon cabbage into shell and sprinkle with caraway seeds.
  18. Ladle cream mixture over it and sprinkle with cheese.
  19. Bake tart for 30 minutes or until just set.
  20. Let cool 10 minutes and remove rim.
  21. Serve warm or at room temperature.

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