Fine Vegetable Cuisine

Cabbage Tart with Goat Cheese

Average: 5 (4 votes)
(4 votes)
Cabbage Tart with Goat Cheese

Cabbage tart with goat cheese - An unusual savory cake with cabbage.

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45 min.
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Red cabbage is good for our heart and circulation because it is rich in vitamin K, which makes our blood more fluid and prevents clots. In addition, the cabbage contains anthocyanins, which give the cabbage its red colour and put us in a good mood.

A light salad goes well with the tart. How about a winter lamb's lettuce, ideal for the red cabbage season (October to March). By the way, you can freeze the rest of the tarte cut into pieces and bake it again as required.

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories282 kcal(13 %)
Protein10 g(10 %)
Fat16 g(14 %)
Carbohydrates23 g(15 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.1 mg(7 %)
Folate46 μg(15 %)
Pantothenic acid1 mg(17 %)
Biotin12.3 μg(27 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C16 mg(17 %)
Potassium285 mg(7 %)
Calcium116 mg(12 %)
Magnesium23 mg(8 %)
Iron1.4 mg(9 %)
Iodine14 μg(7 %)
Zinc1 mg(13 %)
Saturated fatty acids5.9 g
Uric acid28 mg
Cholesterol145 mg


5 eggs
200 grams Pastry flour (with some extra for working the dough)
100 grams cold Margarine
400 grams Red cabbage
1 shallot
1 tablespoon Canola oil
150 milliliters Vegetable broth
6 sprigs thyme
400 milliliters
freshly ground peppers
100 grams Goat cheese
How healthy are the main ingredients?
Red cabbageMargarineGoat cheesethymeeggsalt

Preparation steps


For the dough, separate 1 egg and set aside the white for later use. Sift the flour, and mix with small pieces of margarine. Knead with the egg yolk, 3-5 tablespoons of cold water and a pinch of salt to make a medium stiff dough. Wrap in plastic wrap and refrigerate for 30 minutes.


Meanwhile, rinse and trim the cabbage. Remove the hard stem pieces and slice thinly with a sharp knife or mandoline. Peel and chop the shallot.


Heat oil in a pan. Sauté the shallot until soft over medium heat. Add the red cabbage and broth and simmer over low heat for about 15 minutes until the liquid has evaporated. Remove from the heat and allow to cool.


Roll out dough on a floured work surface, place in an ovenproof dish and form an edge. Distribute the red cabbage on the dough base. Rinse the thyme, shake dry, chop the leaves of 4 sprigs and spread on the base.


Mix the egg white with milk, season with salt and pepper, pour over the cabbage and sprinkle with crumbled goat cheese. Bake in a preheated oven at 220°C (200°C convection; gas mark 3-4) (approximately 425°F or 400°F convection) until golden brown, about 40-50 minutes. Garnish with remaining thyme and serve slices.