Red cabbage (chou rouge) has long been a staple in French regional cooking, especially in Alsace where it is often braised. Turning it into a tart blends the tradition of vegetable confit with the classic French puff‑pastry tart, creating a rustic yet elegant dish.

In Alsace, cabbage tarts may include bacon or smoked sausage, while in Provence they often add olives and tomatoes. The version on La cuisine de Philippe uses sweet‑sour caramelization with honey and balsamic, reflecting a modern, sweet‑savory twist.

It is typically served warm or at room temperature, sliced into squares and accompanied by a simple green salad or a dollop of crème fraîche. It can be a main dish for a light lunch or a side for a hearty dinner.

Cabbage dishes are popular during autumn and winter festivals, especially around the harvest season. The tart works well for family gatherings, casual brunches, or as part of a buffet at holiday meals.

Traditional ingredients include red cabbage, puff pastry, butter or olive oil, and herbs like Herbes de Provence. Substitutes can be Savoy cabbage for the red cabbage, vegetable oil for olive oil, or maple syrup instead of honey for a vegan version.

Pair it with a classic French onion soup, a mixed green salad with a Dijon vinaigrette, or a simple beurre blanc sauce. A glass of crisp Alsatian Riesling complements the sweet‑sour flavors beautifully.

The tart combines the caramelized depth of braised red cabbage with the flaky, buttery texture of puff pastry, creating a contrast of sweet, tangy, and savory flavors that is not common in traditional French tarts, which are usually fruit‑based or cheese‑centric.

Common errors include slicing the cabbage too thick, which prevents caramelization, under‑sealing the pastry, leading to leaks, and using too much honey‑vinegar mixture, which makes the pastry soggy. Follow the slicing thickness and seal the edges tightly.

Honey adds a natural caramel flavor that pairs beautifully with the earthiness of cabbage, while balsamic vinegar provides a richer, slightly sweet acidity that balances the honey without overwhelming the dish. This combination creates a more complex sweet‑sour profile.

Yes, you can assemble the tart up to the sealing step, cover it tightly, and refrigerate for up to 12 hours before baking. After baking, store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 160 °C oven to regain crispness.

The YouTube channel La cuisine de Philippe specializes in approachable French home cooking, focusing on classic techniques, seasonal ingredients, and clear step‑by‑step demonstrations for everyday cooks.

La cuisine de Philippe emphasizes simplicity and practicality, using readily available grocery‑store ingredients and minimal equipment, whereas many other French channels often showcase more elaborate, restaurant‑style preparations.