Loading

Corned Beef and Cabbage Tarts Recipe

Ingredients
  • 4 prepared pie crusts
  • 3 tablespoons olive oil
  • 1 red onion, chopped (large)
  • 3/4 head cabbage, chopped
  • 4 cloves garlic, minced
  • 4 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup water
  • 2 cups cooked diced or shredded corned beef
  • 1 cup gruyere or Swiss cheese, cubed
  • 1/2 cup grated Parmesan cheese
Directions
Great use of leftover corned beef! Using a rolling pin, roll out each pie crust between waxed paper into a square shape. Cut pie dough into roughly (8) 7" diameter rounds, place in 4" tart rings, or simply place on greased cookie sheets and crimp the edges to hold the filling. Sauté onion in olive oil in a large skillet until soft. Add cabbage, garlic, vinegar, sugar and water. Cover pan and simmer 10-15 minutes, until cabbage is soft and mixture is reduced and thickened, stirring occasionally. Divide half the cabbage evenly among the pastry circles. Then place corned beef on top of the cabbage. Sprinkle with cheese cubes and parmesan on top of the corned beef, and top with the remaining cabbage. If using tart rings, fold crust edges over the top of the filling, pleating to form a ruffled edge. Bake tarts at 425° F for 20 - 30 minutes. Remove tart rings and serve warm.
Similar Recipes
Reuben Croquettes with Swiss Cheese
baking powder
baking soda
bavarian
block of swiss cheese
cayenne pepper
Mini Reubens
sauerkraut
onion
Swiss cheese
party rye bread
pastrami
Slow Cooker Corned Beef and Cabbage
Dijon mustard
apple juice
brown sugar
corned beef brisket
head of cabbage
Loading

Corned Beef and Cabbage Tarts Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com