Prep 25 mins
Cook 1 hr
kind of like a cabbage quiche. Very tasty - don't let the 'cabbage' put you off.
- 1 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 cup cold butter, cut into bits
- 2 large egg yolks, beaten lightly with 2 tblsps ice water
- 1 lb cabbage, cored and cut into ¼ inch strips
- 1 tablespoon butter
- 2 large eggs
- 1 large egg yolk
- 1⁄4 cup sour cream
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 cup heavy cream
- 1 teaspoon caraway seed
- 1⁄4 cup grated swiss cheese or 1⁄4 cup gouda cheese
- 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.
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.
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.