Cabbage Galette

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
The French Kitchen: A Cookbook

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-cu


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 h