March 31, 2014 § 60 Comments
A recipe from My French Kitchen. “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 Breton galettes. It is dense and filling, and can be eaten hot or cold, although this dish is best served just warm.” quote from book.
When I read this recipe I was so intrigued about how the crusty top was prepared and I knew I had to make it. There are only three of us here in this house and although the recipe says it serves six, this pie was gone by the end of the night. And we are far from gluttons! Or maybe not so far? Nevertheless, I had to promise to make another one soon. With that said, you must know the pie is good!
I n g r e d i e n t s
- 1/2 head green cabbage, preferably Savoy, cored and roughly chopped
- 2 tablespoons olive oil
- 7 ounces of thick cut bacon (approximately 7 slices)
- 2 large eggs
- 3 shallots, finely diced
- bunch of flat-leaf parsley, finely chopped
- 3 garlic cloves, chopped
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 cup milk
- 1-1/2 cups all-purpose flour
Heat the oven to 350°F. Steam the cabbage for 3 minutes over boiling water. Smear a pie dish with olive oil and heat it in the oven. In a large bowl, mix the bacon, eggs, shallots, parsley, garlic, salt, and pepper. Add the milk and flour, and mix 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.
Looks delicious! I always thought gallete is something like puff pastry with fruits or veggies as toppings. :)
That was my impression as well. I just learned about this other style of galette and it is wonderful. The crusty topping was so simple to prepare compared to pastry. Thank you for stopping in this morning! :)
What a great side dish this would make with a vegetable i don’t often use and should. Will be trying this recipe soon. Looks wonderful
Thank you Jovina. We actually eat a fair amount of cabbage. There are only a few vegetables my son will eat and this is one of them. Go figure, seems most children don’ t like cabbage at all! I think he ate 1/2 of this pie!
This is gorgeous. I happen to have some cabbage and turkey bacon, along with fresh farm eggs! :-) Thanks for sharing, Seana. Beautiful recipe and photos, as always. – Shanna
Thank you Shanna. :) I went to the Sunday market yesterday and wanted so badly to purchase a $10 dozen of farm fresh duck eggs! I couldn’t bring myself to splurge. I’ll have to pick up a dozen of them at some point as a treat! So nice you have chickens and they provide you with fresh eggs. We could have chickens where we live, I’m just not ready for the extra task of keeping up the hen house. And I know they’d drive our black lab nuts! :) Or not? Maybe they could be great friends!
You need to splurge on the duck eggs and factor it into your family’s “entertainment” budget. :-) You only live once and you should eat amazingly, right? Yes, the chickens would peck your dog to no end…
I make this quite often. Are you referring to “The French Kitchen” cookbook by Joanne Harris (author of the bestseller Chocolat) and Fran Warde? It’s a great book and a great dish!
Yes I am! You make this often, how interesting. Isn’t it delicious? You must have this book too. It is new to me and I’m really enjoying it. I am so pleased with the simplicity of the recipes and so comfortingly delicious too. I’ll be making this often now too, we loved it.
Yes, I have the book and cook from it quite often. I’m a big fan of Joanne Harris, who is a local author here in Yorkshire. If you like this cookbook, you will also like Susan Loomis’s book, French Farmhouse Cookbook. Loomis also wrote several books on her and her family’s expat life in Normandy, the first of which is called On Rue Tatin.
I’ve been looking for something “different” to do with cabbage and here it is – thank you! :)
Great! Hope you give it a try, it is a great way to enjoy cabbage. :)
You must have heard my conversation this morning Seana! I was just telling a co-worker that I have 1/2 of a cabbage left in my fridge, and had no idea what to do with it… hahaha!! Now I know. :-)
This is beautiful..
Funny! I had a 1/2 head left over from St. Patrick’s Day so I was searching for something other than cole slaw and found this idea. We liked it… :)
What an interesting take on galette! Love the flavors here.
Cabbage can seem like such a boring vegetable. This was a nice way to cook it, and it didn’t “stink” while it was cooking like cabbage does sometimes. Interesting crust for sure. It is prepared as a batter rather than a pastry, and quite simple and delicious.
Sounds yummy. I don’t usually like cabbage but they are everywhere in the farmers market!
Thank you! They certainly are lovely to see when they are stacked up in a pile. :)
This looks so good. I’ve been looking for cabbage recipes as well because unless it’s stuffed, I never really know what to do with it. This is a really great option. The crusty top looks so delicious. Thanks for sharing. Great photos.
There is a stuffed cabbage recipe I have been dying to try and you just reminded me of it. ;) Cabbage is one of those vegetables I never really think of buying to cook. Although I do buy it to make cole slaw… I bought a head for St. Patrick’s Day and only used 1/2 and this was a really nice way to use up the left over. Thank you Amanda!
wow–must have been a winner if you devoured it so quickly. The crust has me intrigued as well! Great way to get in the veggies :-)
I couldn’t believe how much my teenage son loved it! I think he ate 1/2 of it. Great crust though. It was more like making a batter with bacon and shallots and pouring it on top. Lovely. :)
Cabbage and bacon? Amen sister!
Seana the vegie queen! Delicious way to use cabbage. I have a post scheduled which is very similar using zucchini. I’ll try this soon
Oooo. Can’t wait to to see it. I was imagining what else could be used for a filling with this type of “crust”. Looking forward to it…
What a beautiful way to use cabbage, I can only imagine how wonderful the kitchen must smell when this is baking. Pinned.
Thank you Cheri. It’s delicious! Maybe you’ll have a chance to make it. Nice to see you here today. :)
How big is the pleasure of old dishes??? Cabbage and bacon it sounds even more interesting!
I agree, old peasant dishes are so quaint and non-fussy. I like that.
I love this Rustic galette:) It looks so appetizing and I don’t blame you to savor this pie!
Who’d have thought any cabbage dish could be made to look and sound so indulgent and tempting?! If the “cabbage soup diet” was the “cabbage galette” one I’d be on it like a shot ;)
Thank you so much for posting the recipe – I can’t wait to try it, and, judging by the ingredients list it looks like it could become a staple. I’d love to try varying the veg filling too, maybe swap cabbage for tomatoes and peppers or something?
Ha! I had to LOL with the cabbage soup diet comment, it’s true, who wants to eat cabbage soup to lose a few pounds? Let me know if you do play around with the recipe and try different veg fillings. I’d love to hear about it. :)
Looks lovely, what a great idea!
Thank you Cheesy Biscuit! :)
this looks divine!
Thank you! :)
The galette looks wonderful but I am trying to figure out the crust, it’s just milk and flour? Is it roll out or press on? Love this tart, cabbage is delicious and this is so rustic and hearty.
I was super curious myself. I thought this is going to be one of those recipes that fails. (like my chocolate chip “baking soda-less” cookies”) But it didn’t. The crust is more like a batter, it’s poured on. And yes, milk and flour, eggs, bacon and shallots mixed into a batter and poured on. What I really liked about it too was, no cheese! It reminded me of quiche a little, but without the cheese. Delicious!
Oh I see I could not figure it our so you pour the batter over the cabbage. I love it!
Look delicious! I This is the kind of dishes I love to make. We have similar recipes in Italy, we mix eggs, different herbs and vegetables and usually a lot Parmesan as well. I must try this! Thank you! :-)
I’ll have to look into the Italian version of this idea. I know I would love it. Do you have one on your blog I should try? Great to hear from you Serena! :)
:-) Thank you! I don’t have one in my blog…I am going to have to post one, then! :-)))
This looks incredible, thanks for sharing
Ha! You left me two comments….must be my lucky day. Thank you for visiting twice in one day. :)
I will be in the Auvergne later in the year. I will look out for the likes of this. Delicious.
Oh, nice! Sounds like a lovely place to be. :)
Simple and delicious!
What’s not to like? ;)
So intrigued about the book My French Kitchen – I must try to find a copy. This is another winning looking recipe that will have to go on my chalkboard menu. Soon I’ll stop blogging and just start re-blogging you! ♥
Hahaha. That’s funny Lindy. I just found a copy of this book at the second hand store, along with a copy of The Naked Chef! I’m working on a post for tomorrow (polenta pudding cake). I’m always so content when I find inspiration from new cookbooks. And I am not familiar with French cooking at all! This book comes across as being very simple, rustic and no fuss. I like that. Not sure why I had the impression French cooking was complicated and time consuming. :)
I love French cooking – at least French farmhouse cooking. The rustic kind of French cooking. And I love Yorkshire cooking – so the fact that one of the authors is from Yorkshire makes me so happy. Must find this book!
This looks delicious. I love that it elevates the humble cabbage from dowdy to glamorous.
Well put! I’m always looking for way to prepare cabbage, it’s one of only a few green vegetables my son likes. This was spot on! :)
This galette looks divine! :)
Thank you Jessica! :)
I love rustic dishes like this. Looks very tasty!
Hi there! Thank you for your nice comment. I know I don’t always post vegan or vegetarian recipes, but it’s always nice to see you here! :)
This does sound good. Love Savoy cabbage and bacon together. And I can understand why you would be so keen on trying this out. I’ve never heard of this before. Now I’m wondering what I can sub the bacon with, if anything.
And why did I just now see this comment? You left this 3 days ago. Sub the bacon… You don’t eat bacon eh? Not sure if this would work without it. Both the fat and flavor from the bacon seemed to be a key ingredient here. But, I also think most recipes can be altered into a vegetarian version. Hmmm. I’m wondering too….Thank you for your comment, always glad to see them Johnny.
What a nice way to use cabbage. I should give this a try.