To create a delicious cabbage tart recipe, start by finely chopping the cabbage. It is best to slice it into thin strips so it cooks evenly. Once chopped, add a pinch of salt and mix well to ensure the salt penetrates every strip of cabbage. This step will not only enhance the flavor but also help to remove excess water from the cabbage. Place the cabbage in a steamer and cook until soft, about 15-20 minutes. Once the cabbage is cooked, let it drain well, then squeeze it with your hands to remove any remaining liquid.
In a large bowl, beat the two eggs with a fork until homogeneous. Add the finely chopped onion and fresh herbs, which may include parsley, dill, or any other preferred aromatic herb. The herbs will add freshness and flavor to the dish. Sprinkle a little freshly ground pepper into the mixture to give it a slightly spicy taste. Then, add grated Parmesan or another type of cheese, mixing well to combine all the ingredients.
Prepare a baking tray by sprinkling an even layer of cornmeal, enough to cover the bottom. This will help prevent the mixture from sticking to the tray and will absorb excess liquid. Pour the cabbage mixture into the center of the tray and, using your palm or a spatula, press in the center and spread the mixture towards the edges, forming a pizza-like base. The cornmeal will help absorb moisture, providing a crispy texture.
On top of the mixture, sprinkle diced pancetta, which will provide a rich and salty flavor. Preheat the oven to a high temperature, about 220°C, and bake the tart until golden and browned, which should take between 25 and 30 minutes.
After removing the tart from the oven, place slices of cheese or Emmental on top and leave it in the oven for a few minutes until the cheese melts slightly and becomes a bit stretchy. Once you achieve the desired appearance, turn off the oven and let the tart cool for a few minutes before cutting it. This resting time will allow the flavors to settle, making the tart easier to portion. Serve warm to enjoy the full splendor of the cabbage flavor combined with cheese and pancetta. This recipe is perfect for a family meal or a dinner with friends, offering a memorable culinary experience.
In a large bowl, beat the two eggs with a fork until homogeneous. Add the finely chopped onion and fresh herbs, which may include parsley, dill, or any other preferred aromatic herb. The herbs will add freshness and flavor to the dish. Sprinkle a little freshly ground pepper into the mixture to give it a slightly spicy taste. Then, add grated Parmesan or another type of cheese, mixing well to combine all the ingredients.
Prepare a baking tray by sprinkling an even layer of cornmeal, enough to cover the bottom. This will help prevent the mixture from sticking to the tray and will absorb excess liquid. Pour the cabbage mixture into the center of the tray and, using your palm or a spatula, press in the center and spread the mixture towards the edges, forming a pizza-like base. The cornmeal will help absorb moisture, providing a crispy texture.
On top of the mixture, sprinkle diced pancetta, which will provide a rich and salty flavor. Preheat the oven to a high temperature, about 220°C, and bake the tart until golden and browned, which should take between 25 and 30 minutes.
After removing the tart from the oven, place slices of cheese or Emmental on top and leave it in the oven for a few minutes until the cheese melts slightly and becomes a bit stretchy. Once you achieve the desired appearance, turn off the oven and let the tart cool for a few minutes before cutting it. This resting time will allow the flavors to settle, making the tart easier to portion. Serve warm to enjoy the full splendor of the cabbage flavor combined with cheese and pancetta. This recipe is perfect for a family meal or a dinner with friends, offering a memorable culinary experience.
Ingredients
800 g fresh cabbage, 2 eggs, 4-5 tablespoons grated Parmesan, 1 tablespoon finely chopped/grated onion (optional), green onion or chives can also be used, 1 bunch of dill (optional), salt, pepper, 75 g diced pancetta (bacon, salami, or whatever you like), 4 slices of Emmental or other cheese, cornmeal.