Red Cabbage Tarte Tatin

Name: Red Cabbage Tarte Tatin
Yield: Serves 4 servings
Ingredients: 1/2 head red cabbage; 1 large red onion; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon granulated sugar; 1 pie crust; Salt and pepper; 1/2 cup granulated sugar (100 grams); 1 tablespoon water; 2 tablespoons salted butter (about 1 ounce or 30 grams)

Zypoff @cook_Zypoff

Paris 15

Red Cabbage Tarte Tatin

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Ingredients

Serves 4 servings

1/2 headred cabbage
1large red onion
2 tablespoonsolive oil
2 tablespoonsbalsamic vinegar
1 tablespoongranulated sugar
1pie crust
Salt and pepper
1/2 cupgranulated sugar (100 grams)
1 tablespoonwater
2 tablespoonssalted butter (about 1 ounce or 30 grams)

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Steps

1

Finely slice the red cabbage and red onion. In a large skillet, heat the olive oil, add the onion, and cook for 3 minutes until softened.
2

Add the sliced cabbage, balsamic vinegar, sugar, salt, and pepper. Cook over low heat for 10 minutes. Preheat the oven to 350°F (180°C).
3

Make the caramel: In a saucepan, melt the granulated sugar with the water over low heat without stirring. Let it cook gently until it turns an amber color. Add the butter in pieces and mix well. Pour the caramel into a Tatin or round cake pan.
4

Spread the cabbage and onion mixture evenly over the caramel and press it down firmly. Unroll the pie crust and place it over the cabbage. Make sure to tuck the edges of the crust down between the cabbage and the sides of the pan.
5

Prick the crust with a fork and bake for 30 minutes. When done, let the tart rest for 5 minutes, then quickly invert it onto a plate to unmold.
6

Serve the tart topped with chopped hazelnuts and a fresh green salad.