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.