Cabbage Galette
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.
Preparation: 20 minutes
Cooking: 30 minutes
Serves 6
1/2 Savoy kind of Cabbage, roughly chopped
2 tbsp olive oil
200g 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
200g flour
250m1 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.
Reference:
Extract from "The French Kitchen", Written by Joanne Harris and
Fran Warde. NSW Australia: Transworld Publishers, 2002.
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