Cabbage Tart

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Cabbage Tart

 

Recipe By :Karen Hubert Allison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Spiced Pastry Crust:

1 1/3 cups all-purpose flour

1/4 teaspoon grated nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

pinch salt

6 tablespoons unsalted butter -- at room temperature

1 whole egg

Cabbage Filling:

6 cups shredded green or savoy cabbage

1 cup finely chopped leeks -- white and green parts

1 1/2 tablespoons olive oil

2 cloves garlic -- minced

1/2 cup white wine

1/2 teaspoon good curry powder -- (1/2 to 1) to taste

1 teaspoon ground cumin -- optional

Salt and ground black pepper to taste

2 whole eggs

1 egg white

1 1/2 cups buttermilk

 

Serves 4 to 6. Inspiration for adding quatre epices to a pastry crust belongs

to Josephine Araldo, remarkable cook and teacher whose spirit and influence have

spread far and wide.

 

Make the pastry: Whisk together the flour, nutmeg. ginger. cloves, and salt in a

mixing bowl. Cut the butter into 6 pieces, add to the flour, and blend with a

fork until the texture is grainy Mix the egg into the dough. Form into a ball,

wrap in waxed paper, and refrigerate for at least 30 minutes before rolling out.

 

Make the filling: Put the cabbage in a steamer basket, in batches if necessary.

Cover and steam over boiling water for 12 to 14 minutes, until tender but stilt

crisp. Cool.

 

In a saucepan, saute the leeks in the olive oil until softened. Stir in the

cabbage and garlic. Add the wine and reduce completely over high heat until the

cabbage has absorbed all the liquid. Add curry powder, cumin, salt, and pepper.

 

Beat the eggs and egg white lightly in a mixing bowl and add the buttermilk. Add

to the cabbage and mix well.

 

Preheat the oven to 350 degrees.

 

Roll out the pastry and fit it into a 10-inch tart pan or a pie pan. Pour in

the cabbage mixture and bake for 1 hour or until the custard has set.

 

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

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Per Serving (excluding unknown items): 464 Calories; 27g Fat (54.6% calories

from fat); 13g Protein; 38g Carbohydrate; 1g Dietary Fiber; 190mg Cholesterol;

158mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2

Non-Fat Milk; 5 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0