Savory Cabbage Tarte Tatin

seriouseats.com

Andrea

½ recipe Buttery, Flaky Pie Dough or store-bought dough (see note)

½ cup granulated sugar (4 ounces; 113g)

6 tablespoons white balsamic vinegar (3 ounces; 90ml), divided

2 tablespoons unsalted butter (1 ounce; 28g)

1 tablespoon (15ml) Dijon mustard

2 teaspoons chopped fresh thyme leaves, plus more for garnish

1 ½ teaspoons ( 5 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

¼ teaspoon freshly ground black pepper

1 small green cabbage head (2 to 3 pounds; 908 to1.3kg), cut into 1-inch wedges with core intact

1 tablespoon (14g) unsalted butter, softened

2 ounces (56g) Gruyère cheese, shredded (½ cup)

Directions at seriouseats.com

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