Cabbage Galette Recipes

CABBAGE GALETTE

Cabbage Galette image

An old peasant dish from the Aubergne region, this delicious gallette is dense and filling. It is quite different from the thin Breton galettes. Even children who don't like cabbage will like this tasty, hearty dish. It can be eaten hot or cold, but personally we like it warm.

Provided by MarieRynr

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 savoy cabbage, roughly chopped
2 tablespoons olive oil
200 g thick cut smoked bacon, cubed
2 eggs
3 shallots, finely diced
3 garlic cloves, minced
1 bunch flat leaf parsley, finely chopped
sea salt
fresh ground black pepper
200 g flour
250 ml milk

Steps:

Heat the oven to 180*C/375*F.
Steam the cabbage for 3 minutes. Smear a pie dish with olive oil and heat in the oven.
In a bowl, mix together the bacon, eggs, shallots, garlic, parsley and seasoning. Add the flour and milk and blend into a smooth dough.
Remove the hot pie dish from the oven. Spread half the dough over the base of the dish, pile on the cabbage and pack it down with your hands. Cover with the remaining dough.
Bake for 35 minutes, until golden and firm.

Nutrition Facts : Calories 304.2, Fat 14, SaturatedFat 4.1, Cholesterol 91.6, Sodium 380.9, Carbohydrate 31.1, Fiber 1.6, Sugar 0.4, Protein 13

SAUSAGE, CABBAGE, AND RED ONION GALETTE

Sausage, Cabbage, and Red Onion Galette image

I found this recipe in Woman's Day. I have posted it as printed in the magazine, but I used regular ground sausage since I do not care for some of the spices in Italian sausage (personal preference). This made four healthy servings, and we really liked it. It was a nice quick dinner.

Provided by Chris Reynolds

Categories Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 red onion, thinly sliced
1/2 small head cabbage, cored and sliced 1/2-inch thick (about 4 C)
2 tablespoons small sprigs fresh thyme
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
8 ounces Italian sausage, casings removed, and crumbled into small pieces
3 ounces extra-sharp cheddar cheese, grated
1 refrigerated rolled pie crust
1 large egg, beaten

Steps:

Heat oven to 400°F In a large bowl, toss together the onion, cabbage, thyme, oil, and salt and pepper. Add the sausage and cheddar, and toss to combine.
Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper (and crust) onto a baking sheet. Spoon the cabbage mixture onto the crust, leaving a 2" border all the way around. Fold the border of the crust over the cabbage mixture.
Brush the crust with the egg and bake until the crust is golden brown and the vegetables are tender, 20 to 25 minutes. Cover the crust with foil if it is getting too dark.

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