Cabbage and red onion pie

I've been thinking about the first time I tried to make a cabbage and onion tart… I came across a huge cabbage from the garden, and I literally had no idea what to do with it, while the red onion had already sprouted in the pantry, and it seemed a shame to throw it away. I quickly found an old recipe in a magazine, but I’ve modified it so much over time that today it barely resembles the original. In the beginning, I added too much cheese, making the tart base soggy, and once I didn't have the patience with the dough, and it fell apart. Now, after about five or six attempts and just as many washed trays, I feel like I’ve found the version that satisfies both the ingredients and my taste buds. Plus, it comes out just right for the kids and my mother-in-law, who doesn't appreciate anything that's green.

Quick info, so you don't waste time: the whole process takes about two hours, if you don’t waste time looking at your phone between steps. I’d say it’s good for 6 servings, or 4 if you’re one of those who haven’t eaten anything all day. It’s not hard, but you need patience with the dough, so I’d call it “medium with a few quirks.”

Why do I make it often? Honestly, it’s that recipe where you can throw in any leftover cheese or vegetables you have in the fridge, and it still turns out great. But also because fresh cabbage from the garden has its charm and deserves to be baked at least once a season. It’s also a matter of pride – if I’ve worked hard on it, I don’t want it to go to waste. Plus, I find it’s the kind of tart that fills you up well and can be eaten cold the next day, so it’s great if you have guests or, especially, if you don’t want to cook something new every day.

Ingredients – if you don’t have them, you can find alternatives at the end:

Dough:
125 g all-purpose flour – don’t make the mistake of using any kind of flour, classic white is safer
100 g whole wheat flour – for a more rustic, country-style texture; if you don’t have it, white works too, but it’s not the same charm
150 g cold butter – cut into cubes; don’t take it out of the fridge completely, or it will soften and won’t crumble properly
1 beaten egg – it binds the mixture, don’t ignore it
1 yolk (beaten with a splash of water) – for brushing the dough at the end, it gives a nice shine

Filling:
100 g fresh cabbage – not pickled, don’t start experimenting, or it will turn out sour, which is not what you want
100 g red onion – for that lovely sweetness; white works too, but loses some color
100 g salty cheese – I’ve used everything from sheep cheese to firmer cheese; it’s important to be saltier and not melt completely (don’t use mozzarella, let’s be serious)
1 tablespoon of sour cream – binds the vegetables together; don’t add too much, or the filling will become too soft
Salt and pepper to taste – I don’t add much salt if the cheese is already salty, but you can adjust after mixing everything

And that’s about it, don’t complicate things.

Preparation method – I’ll write directly how I do it, with small stumbles:

1. The first and most boring part, but necessary: the dough. In a large bowl (or a mixing bowl if you don’t want to wash up later, but it might be a bit cramped), I pour in the white and whole wheat flour, mixing them gently to avoid lumps. I cut the butter into small walnut-sized cubes (if they’re too big, they won’t mix well; if they’re too small, they’ll melt quickly). I start mixing with my fingertips, not my whole palm; this creates the “crumbs,” and it’s no joke: it should look like wet sand from the beach. If it starts to stick too much, I add a bit more flour. I pour the beaten egg over this mixture and mix quickly – it doesn’t need to be kneaded like bread, just enough to come together into a soft, non-sticky dough. I form it into a ball, wrap it in cling film (sometimes I use two layers because it sticks to the corners; don’t ask me why), and toss it in the fridge for at least 25 minutes. It does it good.

2. While the dough takes its siesta in the cold, I prepare the filling. I slice the cabbage as thinly as I can – usually with a long knife, but a mandoline works too if you’re up for cleaning afterward. I rub it well with salt in a bowl for about 2-3 minutes until it softens slightly and releases water. I let it drain in a colander; don’t skimp on the time, or it will end up watery in the tart, and you don’t want that.

3. I slice the onion into rings, not cubes; it looks better when you cut a slice and gives a sweeter taste. If your eyes sting, keep the onion in the fridge for half an hour beforehand – I’ve noticed it helps.

4. I cut the cheese into small cubes, about the size of my pinky fingernail. I don’t crumble it, so it doesn’t turn into a paste. In a large bowl, I mix the cabbage (well-drained, otherwise you’ll end up with a puddle in the tray), onion, and cheese, plus a generous tablespoon of sour cream – I’m not exaggerating; one is enough. Season with salt and pepper carefully, as the cheese is already salty. I taste everything here; if it feels bland, I add a pinch of salt or pepper.

5. I return to the dough. I take it out of the fridge, dust the counter with flour – just enough to prevent sticking. I flatten it slightly with my palm, then roll it out with a rolling pin – from the center to the edges, take your time, don’t press too hard, or it will tear. I try to make a thin sheet, about 3 mm thick, and with a diameter about 5-6 cm larger than the tart pan (I use one that’s 20-21 cm; if you have a larger one, roll it out a bit thinner).

6. I grease the pan with butter (more generously on the edges) and dust it with a bit of flour to prevent sticking. I carefully place the dough in the pan, letting the edges hang over slightly; I don’t cut them yet; I only arrange them after baking, or else they’ll shrink and look bad.

7. I place the whole pan in the fridge for another 15 minutes. It’s tempting to skip this step, but it shrinks less when baked and won’t crack on the edges.

8. In the meantime, I preheat the oven to 190°C. I take the pan out, prick the bottom of the dough with a fork in several places – about 10-15 holes, so it doesn’t puff up like a balloon.

9. I cut out a piece of parchment paper, wet it slightly under running water, quickly dry it with my hand, and place it over the dough. I pour a cup of dried beans on top (I use the same ones for every tart since they don’t spoil). I put it in the oven for 15 minutes, on the middle rack.

10. After 15 minutes, I take out the beans and the paper (be careful, it’s hot!), brush the dough with the yolk mixed with water, and put it back in the oven for another 5 minutes, just enough to get a bit of color and not be raw anymore.

11. I lower the oven temperature to 150°C. I place the filling over the dough, leveling it with the back of a spoon. I don’t press down; I just spread it gently. I put it in the oven for about 30 minutes, still in the middle, until it’s lightly browned on the edges and the cheese is melted here and there.

12. I take out the tart, let it sit for about 10-15 minutes, or else it will cut poorly. I trim the edges with a serrated knife when it’s almost cool; otherwise, they break.

Tips, variations, serving ideas – here’s what I’ve tried or learned:

PRACTICAL TIPS:
Don’t add too much sour cream – if you want something lighter, you can skip it, but it binds the mixture well.
If you feel the dough is too crumbly, add a tablespoon of very cold water when mixing, but no more!
Don’t rush the cooling; otherwise, the dough will pull away from the edges or crack.
If you want to make portions for more people, double everything, not just the filling, and use a larger tray – don’t skimp on the butter!
If the dough tears, patch it with a small piece of raw dough; don’t try to smooth it out, or it will show and won’t look good.

SUBSTITUTIONS:
Whole wheat flour – you can use only white flour, or for something dietetic, you can try whole grain flour or even oat flour (but it will be more crumbly and dry).
Salty cheese – you can use firmer cheese or goat cheese, but adjust the salt and don’t expect it to behave exactly the same.
Sour cream – a thicker yogurt works in a pinch, but it doesn’t have the same buttery taste.
Butter – theoretically, margarine could work too, but it doesn’t have the same flavor; if you want it vegan, use quality vegetable butter and salt the dough a bit more.

VARIATIONS:
For a gluten-free tart, use a gluten-free flour mix (I’ve tried a combination of rice flour and almond flour, and it turned out acceptable, but much crumblier).
If you want it dairy-free, use vegan cheese (but it doesn’t have that “salty cheese” charm, just so you know).
You can add dill, caraway, a bit of thyme, or parsley to the filling if you want richer flavors.
Some people add beaten eggs to the filling (I don’t do this) to keep everything more bound together, but it turns more into a “quiche” than a rustic tart.

SERVING:
I usually eat it most often with a simple salad of tomatoes (or cucumbers and peppers in the summer) and a cup of kefir or buttermilk. It pairs well with pickles in winter, especially if the filling isn’t too salty. A cold dry white wine is nice for a festive meal. With a clear soup beforehand and a fruit dessert afterward, you have a complete menu.

Frequently asked questions (and what I’ve learned from them):

1. Can I use pickled cabbage?
You can, but it will turn out a completely different tart, very sour. If you insist, be sure to wash and drain it extremely well, or everything will be wet and very salty. Personally, I don’t recommend it for this tart.

2. Can I make the dough a day in advance?
Yes, it’s actually better if you let it sit overnight in the fridge. Just make sure to take it out in time before rolling it out; otherwise, it will be hard as a rock and tear easily.

3. What can I substitute for cheese if I don’t have anything salty?
Semi-hard cheeses like cheddar work too, but add more salt and maybe a sprinkle of grated parmesan if you have it. Avoid soft telemea – it releases too much water.

4. What do I do if the dough cracks on the edges while baking?
You can fix it on the spot with a bit of raw dough pressed with your fingers. If it’s already baked, it’s no tragedy; just the filling might leak a bit. Lining the pan with parchment paper helps.

5. Can I add bacon or ham?
Sure! Sometimes I add a few slices of bacon or some cubes of ham to the filling; it gives a smoky flavor and fills it up nicely. Just don’t add too much, so it doesn’t overpower the cabbage.

6. Can it be frozen?
Yes, the baked tart can be frozen. I recommend slicing it beforehand and putting it in separate bags so you can thaw only what you need. The filling texture may be a bit softer after freezing, but the taste remains fine.

Nutritional values (all approximate, for a generous slice, out of 6 slices):
A slice has about 320-350 kcal, around 20 g of fat (from butter and cheese, don’t be fooled), 25 g of carbohydrates, and about 8-10 g of protein. It’s not a diet recipe at all, but it’s not the calorie bomb you might expect from a tart with sour cream and cheese in excess. If you use leaner cheese and light sour cream, you can reduce the fat. It has no added sugar, and the cabbage brings some fiber and vitamins. Salt needs to be managed carefully (especially with salty cheese), but overall, it’s a tart that fills you up quickly and doesn’t sit heavily in your stomach. If you make smaller portions and serve it with raw vegetables, it’s quite reasonable for a lunch meal.

How to store and reheat:
If there’s any left – which doesn’t happen much in my case – the tart lasts in the fridge for about 3 days. Cover it with cling film or put it in a container to avoid absorbing odors. To reheat, it goes directly in the oven (160-170°C, about 7-10 minutes, on a tray lined with parchment paper) – this keeps the base crispy. In the microwave, the dough gets soft; it’s not tragic, but it doesn’t have that initial charm. I’ve also tried the cold version, straight from the fridge, with a tangy salad, and it surprisingly works well, especially in summer. If you’ve frozen slices, you can put them directly in the oven without thawing, but give them a few extra minutes to heat through. I don’t recommend keeping it for more than 3-4 days; the cheese starts to develop a stronger taste.

That’s how I make and eat it, with its ups and downs, but know that each tart turns out differently, and sometimes that’s what makes it interesting.

The dough is made following a recipe from the magazine Delights from the Oven, of course with a few modifications ;) 1. Sift the flour into a bowl, add the cold cubed butter, and mix with your fingertips until you get crumbs. 2. Add the beaten egg and mix until the dough becomes homogeneous. Form a soft, non-sticky dough ball with your hands, wrap it in cling film, and let it rest in the fridge for 20-30 minutes. 3. Grease the tart pan (I used one with a diameter of 20.5 cm, but the amount of dough is also suitable for one of 25.5 cm) with butter and dust it with a little flour. Sprinkle a little flour on the work surface and rolling pin, and starting from the center, roll out the dough to a thickness of 3 mm and a diameter 5 cm larger than the tart pan. 4. Carefully place the dough in the pan (it should hang over the edges), trim the edges with kitchen scissors leaving 1 cm over the edge of the pan. Refrigerate for 15 minutes before baking. 5. Preheat the oven to 190°C and prick the surface of the dough with a fork to prevent air bubbles. 6. Cut a piece of parchment paper, 5 cm larger than the sides of the tart, moisten it with a little water, and place it in the pan. 7. Pour dried beans into the pan and bake the tart for 15 minutes. 8. Remove the parchment paper and beans, brush the dough with the beaten egg yolk, and leave it in the oven for another 5 minutes. 9. Reduce the heat to 150°C. Filling (my own personal recipe :D): 1. Wash and slice the cabbage into thin strips, rub it with a little salt, and let it drain for a while. 2. Wash, peel, and slice the onion. 3. Cut the salty cheese into cubes and mix it (carefully) with the drained cabbage, onion, and a tablespoon of sour cream. Season with salt and pepper to taste. 4. Pour the filling over the dough and bake in the oven for another 30 minutes until the cheese is nicely browned. Enjoy your meal!

 Ingredients: Dough: 125 g white flour 100 g whole wheat flour 150 g cold butter 1 beaten egg 1 egg yolk beaten with water Filling: 100 g cabbage 100 g red onion 100 g salty cheese 1 tablespoon of 20% sour cream salt pepper

 Tags:  cabbage pie onion pie savory tart