Cabbage and Onion Tart, Proven, cale Style

• 1 large head green cabbage, outside leaves only
• 2 pounds onions, chopped
• 2 tablespoons butter
• 5 tablespoons olive oil
• 6 anchovies, diced
• 1/4 pound black olives, pitted and chopped
• 2 eggs
• 1/4 pint light cream
• 1/4 teaspoon thyme
• 1/4 teaspoon freshly grated nutmeg
• Coarse salt and freshly ground pepper to taste

1. Preheat oven to 325 degrees.
2. Blanch the cabbage leaves for two minutes in boiling water to soften them.
3. Drain.
4. In a heavy frying pan, saute the onions in the butter and olive oil over low heat until transparent.
5. Mix in the anchovies and olives and set aside.
6. Beat the eggs in a bowl and add the cream, thyme and nutmeg, salt and pepper.
7. Add the onion mixture and stir well.
8. Arrange the cabbage leaves in a buttered baking dish so that the tops hang over the sides.
9. Pour in the filling and close the tops over it.
10. Cover with aluminum foil and bake in a bainmarie in the center of the oven for one hour, or until set.
11. Meanwhile, make the sauce.

green cabbage, onions, butter, olive oil, anchovies, black olives, eggs, light cream, thyme, freshly grated nutmeg, salt

Taken from cooking.nytimes.com/recipes/4927 (may not work)