Braised cabbage tarts

Braised cabbage tarts

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by Jill Dahan

WCNC.com

Posted on November 7, 2013 at 1:40 PM

www.jilldahan.com

Starting Fresh

Braised red cabbage fill tarts

1 small sweet onion, sliced thinly
½ head red cabbage, cut very finely (mandolin is great here) 
¾ cup balsamic vinegar
1 tbsp finely chopped fresh rosemary and/or sage leaves
1 crisp apple (I like honeycrisp), grated
5-6 dried figs, grated
1 large garlic clove, crushed
1 heaping tbsp finely grated fresh ginger root
½ cup pecan pieces
½ cup mild goats cheese, crumbled
2-3 tbsp extra virgin olive oil

Crisp crackers or filo tarts
 
Heat a Dutch oven and add onion.  Cover and cook on low heat until softened, about 5 minutes.  Uncover and add cabbage, vinegar, rosemary/sage, apple, figs, garlic, and ginger.  Heat the mixture to boiling then cover and place in the oven at 350F and cook for about 45 minutes. Remove when softened and toss in olive oil to moisten.  This can all be done a day in advance. 
 
To serve:  Warm the mixture and pile on crackers or fill filo tarts and garnish with goats cheese and pecan pieces. This can also be used on it’s own as a side dish.  
 
 

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