Cabbage and Caramelized Onion Tart
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 2medium onions, cut in half root to stem, then thinly sliced across the grain
- Salt
- 2garlic cloves, minced
- 1small cabbage, shredded or chopped (about 6 cups)
- Freshly ground pepper
- 4eggs
- ¾cup low-fat milk
- ½cup, tightly packed (2 ounces) Gruyère cheese
- 1yeasted olive oil pie crust (½ recipe)
Nutritional analysis per serving (6 servings)
340 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 507 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ½ 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.
- Advance preparation: You can make the filling through Step 1 up to three days ahead. Refrigerate in a covered bowl.<s
Private Notes
Comments
Instead of pastry crust, I lined tart tin with thinly sliced oiled Yukon gold potatoes....excellent result.
I make this dish in a springform pan without the crust. This recipe is now my go to side dish for family gatherings. While it is not vegan, it more than fits the bill for the meat lovers, vegetarians, low carb and the I think that I have a gluten sensitivity crowd in our family. Best of all, it has great flavor. I have never taken this dish to a gathering when I was not asked for the recipe.
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