Cabbage and Onion Tart, Provençale Style

Total Time
1 hour 20 minutes
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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
Nutritional analysis per serving (10 servings)

215 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 5 grams protein; 605 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

  1. Step 1

    Preheat oven to 325 degrees. Blanch the cabbage leaves for two minutes in boiling water to soften them. Drain.

  2. 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.

  3. 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.

  4. 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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