CABBAGE AND ONION TORTA
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable. It's at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can't find fontina, try Gruyere, Swiss or muenster instead.
Provided by Melissa Clark
Categories breakfast, dinner, lunch, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- To make the pastry, combine flours and 7 grams (1 1/2 teaspoons) salt in a large bowl. Using a pastry cutter or two forks, cut in butter until it forms coarse crumbs. Add 1 to 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
- Add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. Season with 5 grams (1 teaspoon) salt and some pepper. Cook until cabbage is tender and any liquid has evaporated, about 7 to 10 minutes. Stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. Transfer mixture to a bowl. Taste and add more salt, vinegar or both, as needed.
- Add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. Cook until bread crumbs begin to color, about 1 minute. Scrape into a bowl.
- Heat oven to 425 degrees. Oil a large baking sheet.
- On a floured surface, roll out dough into a 17-by-12-inch rectangle. Transfer to the baking sheet. With the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. Top with half the cheese, then cover cheese with half the cabbage mixture. Repeat layers. Sprinkle ham over the top if desired.
- Dab edges of dough with water. Fold left half over filling and use the tines of a fork to seal edges. Brush crust with egg yolk. Using a knife, cut several slits in the center of the top crust. Transfer pie to oven and bake until crust is golden brown and firm, 40 to 50 minutes. Cool for at least 15 minutes before slicing and serving. Serve warm, or reheat before serving.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 15 grams, Carbohydrate 69 grams, Fat 36 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 19 grams, Sodium 689 milligrams, Sugar 6 grams, TransFat 1 gram
RED CABBAGE AND ONION TARTS
These savory tarts are cheesy and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Combine flour, 1 teaspoon salt, and 1 tablespoon thyme in a food processor. Add butter, and process until mixture resembles coarse meal, about 10 minutes. With the motor running, slowly pour in ice water until mixture holds together when squeezed. Wrap in plastic, and press into a flat disk. Chill until firm.
- Heat oil in a large saute pan over medium heat. Add onions, and cook until soft. Add cabbage; reduce heat. Add 1/2 cup water, 2 tablespoons thyme, vinegar, sugar, and salt and pepper to taste. Cover; cook 10 minutes. Uncover, turn heat up, and cook until liquid is gone.
- Heat oven to 425 degrees. Quarter dough, and roll into 5-inch circles. Fit into 4-inch flan rings. Add filling, and scatter cheese on top. Fold over pastry edges. Chill until firm. Bake 15 to 20 minutes; serve hot.
RED CABBAGE & ONION TARTS
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
Provided by Bergy
Categories Lunch/Snacks
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor combine the flour, Salt, pepper& 1 tbsp thyme.Add Butter and process until it looks like course meal.
- 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.
- Wrap the dough in plastic, press into a disc, and chill in the fridge until firm apprx 1/2 hour.
- 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
- Cover and cook 10 minutes, uncover turn the heat up and continue to cook until all the water has evaporated
- Preheat oven to 425F
- Cut the dough in into 4 equal pieces and roll each piece into a 5" circle.
- 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.
Nutrition Facts : Calories 914.5, Fat 61.6, SaturatedFat 35.3, Cholesterol 148.1, Sodium 661.5, Carbohydrate 74.7, Fiber 4.6, Sugar 7.2, Protein 17.8
CABBAGE AND CARAMELIZED ONION TART
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.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h
Yield Serves six
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 507 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED RED CABBAGE
For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 7
Steps:
- Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
SAUTéED CABBAGE AND ONIONS
Steps:
- I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.
RED CABBAGE AND ONIONS
Steps:
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
BRAISED RED CABBAGE WITH APPLE AND ONION
This side goes well with roasted pork or turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.
Nutrition Facts : Calories 138 g, Fat 3 g, Fiber 5 g, Protein 3 g
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