this tarte tatin recipe will make you love red cabbage!
Are you running out of ideas for cooking winter produce? Here is a colorful recipe that will amaze regulars. Not only is the tart Tatin, but the Tatin is salty, and with red cabbage please! We explain to you?
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A cabbage tatin pie, really?
Yes, really, and impossible to be wrong since it comes to us from chef Liguori Lecomte. Suffice to say that beyond a good idea, it is even a chef’s tip for cook one of the star products of winterred cabbage… The one we love to look at for its beautiful purplish color, but which we often neglect to cook for lack of ideas or fear of taste.
In its chef’s version, the cabbage is caramelized like the apples of a real Tatin, with butter and sugarbut also salt, pepper and balsamic vinegar. Once transferred to a dish and covered with shortcrust pastry, all that remains is to put it in the oven! Easy, inescapable and incredibly tasty, chef’s word. And above all, go all the way, the finish changes everything.
The method is simple, the result stunning and if you need more details, easy: chef Liguori has provided you with the video of the red cabbage tarte tatin here!
Ingredients
The method
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Finely chop the peeled onion and the red cabbage.
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Fry everything for 5 minutes in the melted butter in the pan, salt and pepper then add the brown sugar and vinegar. Let caramelize for 5 minutes, stirring.
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Pour into a pie dish and cover with the dough, pushing it down the sides. Prick the top with a fork.
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Bake for 30 mins at 180°C.
Finishing
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Place a plate on the pie and gently turn over to unmold.
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Sprinkle the red cabbage tatin with crumbled feta (count 50 g) and chopped parsley, for taste and color.
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Serve !
