Cabbage and Onion Tart, Provençale Style
Updated November 14, 2018
- Total Time
- 1 hour 20 minutes
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Ingredients
1 large head green cabbage, outside leaves only
2 pounds onions, chopped
2 tablespoons butter
5 tablespoons olive oil
6 anchovies, diced
¼ pound black olives, pitted and chopped
2 eggs
¼ pint light cream
¼ teaspoon thyme
¼ teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving
22 grams carbs; 69 milligrams cholesterol; 273 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 6 grams fiber; 767 milligrams sodium; 7 grams protein; 10 grams sugar
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
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).
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