Cabbage Tart Food

CABBAGE AND CARAMELIZED ONION TART

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.

CABBAGE, ONION AND SWEET PEPPER TART

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.

QUICK AND TART CABBAGE SIDE SALAD

Steps:

• Toss coleslaw mix, tomato, and cucumber together in a mixing bowl.
• Whisk vinegar, Dijon mustard, and agave nectar together in a bowl until emulsified; season with salt and pepper. Drizzle dressing over the vegetable mixture. Turn the salad with a fork until vegetables are evenly coated in dressing.

IRISH CORNED BEEF AND CABBAGE TARTS

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.

TANGY BRAISED CABBAGE WITH APPLES AND ONIONS

Steps:

• Gather the ingredients.
• Melt the butter in a large saucepan or Dutch oven over medium-low heat. When the butter is hot, add onion and apple and cook, stirring, for about 7 to 10 minutes, or until soft.
• Add cabbage, black pepper, vinegar, and the preserves or jelly. Stir to mix well. Cover the pan tightly and simmer slowly over low heat for about 1 to 1 1/2 hours, or until cabbage is very soft and tender.
• Taste and add salt, as needed.

CABBAGE TART

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.