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
- Preheat the oven to 180°C.
- Fry the onion and mushrooms in a little butter until tender.
- Add the cabbage and stir fry until tender and set aside.
- Combine all of the egg custard ingredients in a shaker.
- Divide the cabbage mixture into 12 prepared muffin tins.
- Pour the egg custard over the mixture and top with the cheese.
- Bake for 15 minutes.
What a lovely option for Meatless Mondays 🙂
Aah yes, forgot about the Meatless Monday bit. 🙂
I would never have thought of this at all! Thanks for taking part in the challenge 🙂
You’re welcome. 🙂
bite-sized savory goodies! looks like a great happy.
That they were. 🙂
Hi Mandy, have never seen a little tart cooked like this with the egg custard. I love it! Especially as we´re always looking for new ways to use up our eggs..our hens are in overdrive at the moment. No cabbage here at this time of year, but I could use chard or spinach. Thanks for this one!
Hi Tanya, chard or spinach would be great in place of the cabbage, otherwise you could just increase the amount of onion and mushroom. Hope you can keep with with your chooks. 🙂
Oh this is very healthy nice snack! It’s amazing there is no puff pastry or anything to hold it up! I love it. They are small and so cute!
Thanks Nami. They reheat very well too. 🙂
That looks wonderful. I’ve never made a cabbage tart and this is the second tempting recipe I’ve seen lately.
Thanks Greg. These little tarts were very tasty. 🙂
These look delightful. I love eggy, tarty, savories for any meal of the day. So perfect with salad, fruit and some bubbly! Yum. Thanks for the great recipe, I would not have thought to use cabbage. I’m going to make them this weekend for our Memorial Day holiday here in the States.
Thanks Amy – yes, some bubbly would be perfect! I would love to hear how you enjoy them. 🙂 Enjoy your Memorial Day holiday.
I love unusual combinations of food and your recipe appeals to me on many levels. The most important being it sounds delicious. I really like the way this dish sounds. I hope you have a great day. Blessings…Mary
Thanks so much Mary, I thoroughly enjoyed these little tarts and will definitely be making them again – a nice weekend lunch with a crispy salad and crusty bread next time around. 🙂
What a vege-ful tart this is, but my type of tart!!:) I am sure it tasted crunchy or even chewy(with the cabbage, onion and mushrooms in it), what a unique combination these make for a tart, and definitely a good break away from the usual suspects of meat, chicken, eggs, and all the unhealthy stuffs:p
Hi Christy, welcome and thanks for stopping by. The cabbage, onion and mushroom combination worked very well. 🙂
I’ve been rediscovering cabbage lately. There maybe more to that old vegetable than I initially thought 🙂
Absolutely Brydie, I think cabbage gets a bad name sometimes and it really is very versatile. 🙂
Looks like a very flavourful tart! Easy to make as well
I love easy recipes. 🙂
I have grown to like cabbage, but often struggle to know what to make from it. I’m def. bookmarking this portable tart.
Hi Mangocheecks, welcome and thanks for stopping by. I like the way you phrased these – portable tarts 🙂
Beautiful color! Great savory recipe Mandy. I’ll have to remember this one.
Thanks Michael. I enjoyed the last 2 for lunch yesterday. 🙂
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I can’t wait to have these at our beach party lunch buffet today 🙂
Thanks for the link ups!
These pack a whole lot of yummy flavour and are perfect for eating on the beach – not knife and fork necessary. 🙂
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