Carmelized Onion and Cabbage Tart

Carmelized Onion and Cabbage Tart

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 216.1
  • Total Fat: 7.6 g
  • Cholesterol: 2.0 mg
  • Sodium: 68.1 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.3 g

View full nutritional breakdown of Carmelized Onion and Cabbage Tart calories by ingredient

Number of Servings: 10


    For Dough:
    1 1/4 C. All Purpose Flour
    1 1/4 C. Whole Wheat Flour
    1 Package Yeast
    1 C. warm Water
    1 TBSP Olive Oil
    1 tsp Salt

    For Topping
    2 TBSP Olive Oil
    2 Large Onions, sliced
    1/2 Head Red Cabbage, chopped
    6 TBSP balsamic Vinegar
    1/2 block soft tofu, mashed
    salt and pepper to taste
    1/4 C shredded Parmesan cheese


Preheat Oven to 425

Prepare Dough
Dissolve Yeast in warm water.
Stir in remaining dough ingredients until dough does not stick to bowl ~20 strokes.
Cover and let rest 20 minutes.

For Filling
Heat oil over stove.
Caramelize onions. Takes ~20 minutes.
Deglaze onions with balsamic vinegar.
Add cabbage and some water, cover pot and cook until cabbage is tender.
Stir in tofu.
Add salt and pepper to taste.

Roll dough and press into large cookie sheet. Prick dough with fork then bake in over for 15 minutes. Remove dough from oven and spreed onion/cabbage mixture on crust. Sprinkle with cheese.
Put tart into over and bake until cheese melts ~15 minutes.

-Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CDUBCO.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    This looks great. I recently had one similar in Dr. Andew Weil's restaurant. It was carmelized onion, fig and gogonzola cheese. I will use your base and substitute the figs for the tofu and gorgonzola for the parm. THANKS for sharing!! mmmmm.... - 5/22/10

  • no profile photo

    1 of 1 people found this review helpful
    This was good, but somewhat dry. I don't eat soy, so I substituted feta cheese for the tofu. I don't know if that's what made it dry or not. But it WAS tasty, and I would make it again. - 6/26/09

  • no profile photo

    So tasty! - 9/20/19