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Cabbage Galette
- Serves
6
- Difficulty
Easy
- Ready in
50 min
By Joanne Harris and Fran Warde
Published 2002
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.
Ingredients
½ 2 tbsp 200 g
Method
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 h
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well don't know what I did wrong but the onions and garlic and bacon weren't cooked enough nor was the batter. Not a great success to be honest
I made this mostly as the recipe says, but with some of the frozen leftover christmas ham, and it was a huge hit with all the family. It’s so easy to make and was quite delicious. Perfect for a chilly winter’s day when you need something comforting and filling. Great for a weekday supper as well because so quick and simple.
Thanks so much for your kind words and well done for adapting according to your left over Christmas ham which would make a superb addition. Glad your family enjoyed it and it's got you through the chilly winter days.
Keep sharing your cooking triumphs we authors love hearing from all keen cooks.
I've been wanting to make this dish for a while - it looks so good. But my efforts were a bit of a disappointment. The recipe worked very easily and the end result looked like the picture, but it tasted stodgy and bland. I will give it another go, but with more seasoning and perhaps an addition or two.
Certainly the intro describes it as ‘dense and filling’ peasant dish. Is stodgy necessarily a pejorative term, I wonder? (There are some good choux farci recipes which may be a bit less stodgy though.)
So sorry to hear this my advice would be to increase your oven temperature which in turn should evaporate more moisture and create a better result. Ovens can really vary according to age, brand and type.