Schwartz September 2019
Red cabbage tart - Take Stock Magazine

Red Cabbage Tart

Serves: 3-4
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  • 300g short pastry
  • 720ml Kühne Red Cabbage
  • 2 eggs
  • 200g whipped cream
  • 100g soft goat's cheese
  • 1 tsp thyme (to taste)


  1. Preheat the oven on 160°C. Spread the pastry in a greased baking tin
  2. Let the cabbage drip and distribute over it
  3. Mix the cream with the eggs and pour over the cabbage. Crumble the cheese over it and bake for 40 minutes
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