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Cabbage and Caramelized Onion Tart

5.0(639)

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.

by Martha Rose Shulman

Open original recipe

FrenchDinner, Main Course

Servings

Serves six

Total time

Calories / serving

340 kcal

Ingredients (10)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 medium onions, cut in half root to stem, then thinly sliced across the grainonion
Saltsalt
2 garlic cloves, mincedgarlic
1 small cabbage, shredded or chopped (about 6 cups)cabbage
Freshly ground pepperpepper
4 eggsegg
3/4 cup low-fat milkmilk
1/2 cup, tightly packed (2 ounces) Gruyère cheese
1 yeasted olive oil pie crust (1/2 recipe)

Instructions (2 steps)

01Heat 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.

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Rich recipe — supports nutrition-aware planning.