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1
For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal.
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2
Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough.
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3
Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour.
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4
Roll dough out to 1/8 inch thick round on lightly-floured surface.
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5
Fit into a 10 inch fluted tart pan with removable bottom and press it gently up sides to form an edge 1/4 inch above the rim.
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6
Prick bottom of shell lightly with fork and chill shell for 30 minutes.
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7
Line with foil and fill with pie weights or dry beans.
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8
Preheat oven to 400F and back pastry in lower third of oven for 10 minutes.
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9
Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden.
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10
Let it cool.
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11
In boiling, salted water, boil cabbage for 5 minutes, or until it is tender.
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12
Drain and refresh, squeezing out excess liquid.
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13
In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste.
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14
Transfer to a bowl and let cool.
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15
Preheat oven to 350F and position rack in center of oven.
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16
In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream.
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17
Spoon cabbage into shell and sprinkle with caraway seeds.
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18
Ladle cream mixture over it and sprinkle with cheese.
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19
Bake tart for 30 minutes or until just set.
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20
Let cool 10 minutes and remove rim.
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21
Serve warm or at room temperature.
