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.
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.
© 2002 Fran Warde. All rights reserved.