Cabbage and Onion Tart, Provençale Style

Name: Cabbage and Onion Tart, Provençale Style
Total time: 1 h 20 min
Cuisine: french
Ingredients: 1 large head green cabbage, outside leaves only; 2 pounds onions, chopped; 2 tablespoons butter; 5 tablespoons olive oil; 6 anchovies, diced; 1/4 pound black olives, pitted and chopped; 2 eggs; 1/4 pint light cream; 1/4 teaspoon thyme; 1/4 teaspoon freshly grated nutmeg; Coarse salt and freshly ground pepper to taste

By Moira Hodgson

Total Time: 1 hour 20 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; CABBAGE: INEXPENSIVE, DELICIOUS AND NUTRITIONAL

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Ingredients

1large head green cabbage, outside leaves only
2pounds onions, chopped
2tablespoons butter
5tablespoons olive oil
6anchovies, diced
¼pound black olives, pitted and chopped
2eggs
¼pint light cream
¼teaspoon thyme
¼teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 325 degrees. Blanch the cabbage leaves for two minutes in boiling water to soften them. Drain.
Step 2
In a heavy frying pan, saute the onions in the butter and olive oil over low heat until transparent. Mix in the anchovies and olives and set aside.
Step 3
Beat the eggs in a bowl and add the cream, thyme and nutmeg, salt and pepper. Add the onion mixture and stir well.
Step 4
Arrange the cabbage leaves in a buttered baking dish so that the tops hang over the sides. Pour in the filling and close the tops over it. Cover with aluminum foil and bake in a bainmarie in the center of the oven for one hour, or until set. Meanwhile, make the sauce (see recipe).