Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Red cabbage
Pastry dough
Sauce
To bake
Utensils
For a flan tin approx. 30 cm in diameter
How it's done
Red cabbage
Heat the oil in a pan. Add the cabbage, apple, onion and sugar, sauté for approx. 5 mins., stirring occasionally. Pour in the balsamic and water, add the thyme, simmer for approx. 5 mins. until all of the liquid has evaporated, season, allow to cool slightly.
Pastry dough
Place the dough in the tin along with the baking paper, prick with a fork.
Sauce
Place the tofu, cream, mustard and cornflour in a measuring cup, puree, season. Pour the sauce over the base of the tart, top with the red cabbage.
To bake
Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C. Remove and garnish with thyme.
| Tip: | Fry 110 g of diced vegan bacon (e.g. Outlawz Food) with 1 tbsp of oil in a non-stick frying pan for approx. 4 mins., mix into the cooked red cabbage. |
|---|---|
| Tip: | For a quicker alternative, use cooked red cabbage. |
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