1/2 medium cabbage cored & cut into 1” wedges
3-4 Tbsp olive oil
salt / pepper
1 tsp caraway seeds
1 cup marinara sauce
1 cup shredded queso fresco [or mozzarella or parmesan or . . .]
drizzle oil into an 8” square pan
lay cabbage wedges flat in pan
drizzle more oil on top of cabbage
sprinkle with salt & pepper & caraway seeds
roast @ 400° for 25 minutes
pour marinara sauce on top of cabbage
sprinkle cheese on top of that
bake @ 400° for 15 minutes until bubbly & richly browned
2 Tbsp olive oil
1/2 large onion, halved again & sliced thin
1/2 medium cabbage, cored & quartered & sliced thin
2 garlic cloves, chopped
salt & pepper & caraway seeds
2 eggs
1/4 cup yogurt
1/4 cup ricotta
1 cup shredded queso fresco [or gruyere or . . .]
saute seasoned veg in oil on low heat
stop when they're soft & have lost most of the moisture [30-40 min]
beat eggs w/ yogurt / ricotta & 2/3rds of the cheese
stir cooked veg into egg mixture
pour into oiled pie tin
top with rest of cheese
bake @ 350° for 30-40 minutes until the middle bubbles
a knife slid into the tart should come out clean
