Cabbage Galette


Preparation info

  • Difficulty


  • Serves


Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is an old peasant dish from the Auvergne region, and although it is known as Galette au Chou, it is quite different from the thin Breton galettes. It is dense and filling, and can be eaten hot or cold, although I think this dish is best served just warm.


  • ½ Savoy cabbage, roughly chopped
  • 2 tbsp olive oil
  • 200 g thick-cut smoked bacon, cubed
  • 2 eggs
  • 3 shallots, finely diced
  • 3 cloves of garlic, crushed, peeled and chopped
  • a bunch of flat-leaf parsley, finely chopped
  • sea salt
  • freshly ground black pepper
  • 200 g flour
  • 250 ml milk


Heat the oven to 180°C/gas 4.

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, and cover with the remaining dough. Bake for 35 minutes until golden and firm.