Clean the cabbage, cut out the stalk. Cut the cabbage into very fine strips (or plane it with a vegetable slicer). Put the cabbage strips and 1 teaspoon salt in a bowl and knead vigorously with your hands. Leave to stand for about 1 hour.
Meanwhile, for the short pastry, put flour, butter in flakes, 1 pinch of salt, egg yolk and 3 tablespoons of water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and let it rest in the fridge for about 30 minutes
Onions peel, halve and in fine strips cut. Cut the bacon into fine strips. Leave bacon out in a pan without fat for about 3 minutes, remove. Fry onions in bacon fat for about 3 minutes. Add cabbage and fry for 3-4 minutes. Deglaze with wine, bring to the boil and simmer at medium temperature for about 10 minutes. Season to taste with salt, pepper, nutmeg and caraway. Wash the grapes, drain well in a sieve, cut in half and fold into the cabbage mixture
Grease a rectangular tart with lift-off base (11.5 x 35 cm). Roll out the short pastry rectangularly (approx. 13 x 38 cm) on a floured work surface. Line the tart mould with the pastry and press the dough up at the edges. Place a piece of baking paper on the dough. Spread dry peas on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 15 minutes. Remove baking paper with dry peas
Mix 3 eggs and crème fraîche in a bowl, season with salt and pepper. Spread cabbage mixture on the dough. Pour the egg mixture over the dough. Bake in the oven at the same temperature for about 35 minutes. Take out and cut into pieces
Waiting time approx. 50 minutes