We are always looking for substantial side dishes to accompany our fall entrees. During the cooler months, we love souffles, roasted vegetables and now our new favorite is Cabbage Galette.
This recipe is from one of my all-time favorite cookbooks called My French Kitchen, by Joanne Harris and Fran Warde. Not only are there a nice selection of delicious recipes, but I also love the format of the book and the great photography.
This cookbook is quintessentially French and the simple, timeless recipes are all easy to prepare with the ingredients being the main attraction.
This galette is a perfect combination of pastry filled with cabbage, and the addition of shallots and bacon just adds to the yumminess.
Basically, you steam the cabbage until crisp-tender and mix up all of the other ingredients and assemble.
One of our friends does not eat pork, so we could definitely make this with just the shallots..
A nice tangy addition is a tablespoon of good quality dijon mustard.
This was a perfect side dish for grilled pork chops and a crispy salad.
Frenchie Cabbage Galette
- November 5, 2019
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- 1/2 head green cabbage (preferably Savoy), cored and roughly chopped
- 2 tablespoons olive oil
- 7 ounces bacon chopped
- 2 large eggs, beaten
- 1/4 cup Gruyere cheese to sprinkle on top before baking (optional)
- 1 tablespoon dijon mustard
- 3 shallots finely chopped (use 4 if you omit the bacon)
- 1/4 cup chopped fresh parsley (or you can use chopped tarragon)
- 1 large minced garlic clove
- Salt and pepper to taste
- 1 cup milk
- 1 1/2 cup all-purpose flour
- Step 1
- Heat the oven to 350 degrees
- Step 2
- Steam the cabbage for 3 – 4 minutes until crisp-tender
- Step 3
- Smear a pie dish with olive oil and heat in the oven
- Step 4
- In a large bowl, mix the bacon (optional), eggs, shallots, garlic, parsley, dijon, salt and pepper
- Step 5
- Add the milk and flour and mix into a smooth dough
- Step 6
- Remove the hot pie pan from the oven
- Step 7
- Spread half of the dough over the bottom of the dish
- Step 8
- Pile on the cabbage, pressing down with your hands
- Step 9
- Top with the remaining dough
- Step 10
- You may also add some Gruyere cheese at this point to the top
- Step 11
- Bake for 35 minutes until golden and firm
- Step 12