Red Cabbage, Onion and Walnut Tart by Mimi Thorisson

Red Cabbage, Onion and Walnut Tart by Mimi Thorisson

A chat with Camille Jarmon, co-founder of Mirae Reading Red Cabbage, Onion and Walnut Tart by Mimi Thorisson 3 minutes Next Jeanna Krichel on finding ART in qu(AR)an(T)ine

So over the past year we've created 2 different collections with Mimi Thorisson, and it's done to say that we're obsessed with her! From her style to her natural beauty but most importantly we can't get enough of her food.

(This is Mimi in our Apporativo Skirt)

For those of you who don't follow her impeccable, raw yet delectable instagram page or her blog. I'll tell you a little bit about Mimi our crush of the year. 

Mimi is an incredible chef, mother, wife and entrepreneur. She grew up in Hong Kong and Paris, her childhood was largely spent scurrying between the restaurants of Hong Kong, where she grew up, and the bistros of Paris. To put it simply Mimi is avid about food! After a diverse career she meet and married her her charming “Icelandic photographer husband” (is how she likes to describe him) and had 6 beautiful children. But 8 people in a Paris apartment became quite hard so they moved to the idilic village of Médoc in the French country side.

(This is her idyllic kitchen!)

Mimi now shares her life on instagram and it is the perfect culmination of 'Eat, pray, Love' and 'under the tuscan sun'! And now that we are all trying to up our culinary skills (at least I am)  we thought who better than Mrs. Thorisson herself to bring zest, passion and more color into our kitchens. 

(Mimi at home, in her garden in our garden dress)

Without further or do, here is mimi's red cabbage, onion and walnut tart (oh, if you need convincing just look at the end result images ABSOLUTELY MOUTH WATERING) 


1 (ready-made or home-made) 230 grams puff or shortcrust pastry

3/4 head red cabbage (shredded)

2 red onions (sliced)

1 tbsp thyme

2 tbsp balsamic vinegar

Handful of walnuts

30 g butter (for frying)

Salt and pepper to taste

Fresh cream to serve

Handful of chopped parsley


Preheat oven 180°C/ 350F (180C).

In a large pan, melt the butter on a medium heat, fry the red onions for 4 minutes. Add the shredded red cabbage and continue frying for 5 more minutes, adding salt, thyme and pepper. Finish with the balsamic vinegar, reduce for 2 minutes. Set aside.

Line the tart dish with the ready rolled pastry. Add the cabbage mixture, place the walnuts all over the tart and bake in a preheated oven for 25-30 minutes, or until pastry is golden brown.

Serve warm with a spoon of creme fraiche and chopped parsley.

(Mimi perfectly dressed in our Hostess dress)

Ugh! Delicious. If you want more recipes like this follow Mimi's Instagram and blog and be sure to send us you cooking like Mimi in Mirae we can't wait to see!! 


Xx Mirae 

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