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Cabbage and Onion Tart with Cumin
    Serves 6
1 Greek piecrust
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3 eggs, or 2 eggs and 2 egg whites, beaten
1 tablespoon olive oil or canola oil
2 medium onions, finely chopped
2 pounds -- about 1 medium head -- Savoy cabbage (the dark crinkly kind), shredded (about 8 cups shredded cabbage)
  salt and freshly ground pepper to taste
1/2 cup water (more as necessary)
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1 cup 1% low-fat milk
2 tablespoons nonfat dry milk
1 teaspoon cumin seeds, slightly crushed
2 ounces Gruyère cheese, grated (1/2 cup grated, tightly packed)

1. Preheat the oven to 375 degrees. Brush the crust with a bit of the egg and prebake 7 minutes. Remove from the oven and cool on a rack.

2. Heat the oil in a large, heavy-bottomed nonstick skillet over medium heat and add the onions. Cook, stirring, until tender and beginning to brown around the edges, about 5 to 8 minutes. Add the cabbage and about 1/4 teaspoon salt, and stir together until the cabbage begins to wilt, a few minutes. Stir in the water and cumin and cook, stirring often, for 15 minutes, until the cabbage is tender, the onions are slightly colored, and the water has evaporated. Add freshly ground pepper, taste and add salt if the mixture seems bland, and remove from the heat. Transfer to a bowl and toss with the cheese. Spread over the prebaked crust in an even layer.

3. In a blender or bowl with a whisk, blend together the milk and dry milk. Add 1/2 teaspoon salt, the eggs (or eggs and eggwhites), and some pepper,, and blend together well. Pour over the cabbage mixture.

4. Bake 30 to 40 minutes, until set and slightly browned on the top. Remove from the heat and cool on a rack if not serving right away. Serve hot or warm.


Advance preparation: This can be made a day ahead and reheated gently, or served at room temperature. The crust will remain crisp. The cabbage mixture will hold for a few days in the refrigerator if you want to work ahead.

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