Cabbage, Onion and Mushroom Tarts

Tandy’s challenge for this week is to cook something savoury using cabbage.  I really wish Woolies was down the road so I could pick up some baby cabbages but alas, I will have to wait a little longer.  In the meanwhile, I bought half a cabbage at Super U and my idea for petit chou tarts turned out beautifully soft, full of flavour and the individual portions made for a lovely lunch.

Cabbage, Onion and Mushroom Tarts

Ingredients

1 large onion peeled and sliced
125g button mushrooms sliced
3 cups finely sliced cabbage

Egg Custard
2 eggs
250ml cream
125ml milk
½ 60g packet white onion soup powder
2.5ml salt
2.5ml pepper

250ml cheddar cheese

Method

1. Preheat the oven to 180°C.
2. Fry the onion and mushrooms in a little butter until tender.
3. Add the cabbage and stir fry until tender and set aside.
4. Combine all of the egg custard ingredients in a shaker.
5. Divide the cabbage mixture into 12 prepared muffin tins.
6. Pour the egg custard over the mixture and top with the cheese.
7. Bake for 15 minutes.

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