With the advent of St. Patrick’s Day, we find the first day of spring around the corner (next week!) and hopefully, the Blizzard of 2026 far behind us. This savory tarte tatin, dressed up with white balsamic, thyme, Dijon mustard, and Gruyère is a perfect use of the cabbage so closely associated with the holiday. And this quote furnished from my mother’s copy (1901!) of Mrs. Wiggs of the Cabbage Patch by Alice Caldwell Hegan delightfully sums up the eagerness we feel with the change of season.
“But the Cabbage Patch knew it was spring, nevertheless; something whispered it in the air, a dozen little signs gave the secret away; weeds were springing up in the fence corners, the puddles which a few months ago were covered with ice now reflected bits of blue sky, warm sunshine that clung to the earth as if to love it back into beauty and life again.”
Now, although Mrs. Wiggs lived in the Cabbage Patch, it was not an actual patch of cabbage, but rather a ‘queer neighborhood where ramshackle cottages played hop-scotch over the railroad tracks.’
I hope you do enjoy this Cabbage Tarte Tatin in whichever patch you may find yourself celebrating St. Patrick’s Day. Also, consider this Guinness Beef Stew with Horseradish Cream—with Chocolate Guinness Cake for a staggering conclusion!
Cabbage Tarte Tatin
Serves 8
Ingredients
1/2 refrigerated store-bought pie dough
1/2 cup granulated sugar (4 ounces; 113 g)
6 tablespoons white balsamic vinegar (3 ounces; 90 ml), divided
2 tablespoons unsalted butter (1 ounce; 28 g)
1 tablespoon (15 ml) Dijon mustard
2 teaspoons chopped fresh thyme leaves, plus more for garnish
1 1/2 teaspoons (5 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
1/4 teaspoon freshly ground black pepper
1 small green cabbage head (2 to 3 pounds; 908 to1.3 kg), cut into 1-inch wedges with core intact
1 tablespoon (14 g) unsalted butter, softened
2 ounces (56 g) Gruyère cheese, shredded (1/2 cup)
Directions
Remove dough from packaging, and transfer to a large, flat plate lined with parchment, or another similar arrangement. Working around circumference, fold 1/2 inch of dough over itself and pinch to create 9-inch round with raised rim. Cut three 2-inch slits in center of dough, and refrigerate.
Meanwhile, preheat oven to 400°F (200°C). Place sugar and 2 tablespoons (30ml) of the vinegar in a 10-inch oven-safe stainless-steel skillet; heat over low, undisturbed, swirling and tilting pan occasionally, until mixture is light golden brown, 12 to 15 minutes. Increase heat to medium-low; swirl in butter, Dijon, thyme, salt, black pepper, and remaining 4 tablespoons (60ml) vinegar; cook, stirring often, until thick and deep golden, 7 to 9 minutes. Remove from heat, pour in even layer into bottom of a 13-by 9-inch baking dish; clean and dry skillet. Place cabbage wedges in baking dish, overlapping as needed. (They won’t fit in an even layer, but will shrink as they cook). Bake, gently turning wedges every 20 minutes, until very tender and golden brown, about 1 hour.
Line a baking sheet with paper towels. Using a slotted spoon or slotted fish spatula, transfer cabbage to the prepared baking sheet, arranging wedges in an even layer, and allow drain. Discard remaining liquids from baking dish. Using clean paper towels, firmly press cabbage wedges to soak up any excess moisture.
Grease cleaned skillet with softened butter; arrange roasted cabbage wedges tightly in an even layer in rose pattern: Beginning in center of skillet, place small leaves/bits, slightly overlapping as needed; working out towards sides of pan, place cabbage wedges with narrow edge facing toward center, overlapping as needed until all wedges are used. Sprinkle evenly with Gruyère.
Carefully place pastry, rim side down, over cabbage, making sure it is centered and not touching skillet sides. Bake at 400°F until crust is golden brown, 30 to 35 minutes. Transfer skillet to wire rack set; let cool for 5 minutes. Run a sharp knife or small offset around edges to loosen; place a plate over skillet, carefully invert tarte tatin onto plate. Garnish with additional thyme; slice and serve immediately.
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