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    You are in: Home / Recipes / Red Cabbage & Onion Tarts Recipe
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    Red Cabbage & Onion Tarts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    1 hr 15 mins

    20 mins

    Bergy's Note:

    These are tasty and very easy to make - They take a bit of time with the chill time but I think they are worth it Lovely to serve for lunch Brunch or on a buffet

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a food processor combine the flour, Salt, pepper& 1 tbsp thyme.Add Butter and process until it looks like course meal.
    2. 2
      Slowly pour in the ice water with the motor running until the mixture holds together when squeezed.The amount of water will vary depending on your flour so go slow and test.
    3. 3
      Wrap the dough in plastic, press into a disc, and chill in the fridge until firm apprx 1/2 hour.
    4. 4
      Meanwhile Saute the onions in the oil until soft. Add cabbage, reduce heat, pour in 1/2 cup water, 2 tbspThyme, vinegar, sugar, salt & pepper to taste
    5. 5
      Cover and cook 10 minutes, uncover turn the heat up and continue to cook until all the water has evaporated
    6. 6
      Preheat oven to 425F
    7. 7
      Cut the dough in into 4 equal pieces and roll each piece into a 5" circle.
    8. 8
      Place in 4" flan rings or sub with large muffin tins. Add filling, scatter cheese on top and fold over the pastry edges making a nice scalloped lip Chill until firm (apprx 1/2 hour) Bake 15-20 min or until the pastry is golden and the filling is hot Serve Hot.

    Ratings & Reviews:

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    Nutritional Facts for Red Cabbage & Onion Tarts

    Serving Size: 1 (358 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 914.5
     
    Calories from Fat 554
    60%
    Total Fat 61.6 g
    94%
    Saturated Fat 35.2 g
    176%
    Cholesterol 148.0 mg
    49%
    Sodium 661.4 mg
    27%
    Total Carbohydrate 74.6 g
    24%
    Dietary Fiber 4.5 g
    18%
    Sugars 7.1 g
    28%
    Protein 17.7 g
    35%

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