Easy Cabbage Galette
This is a savory alternative to the Pumpkin Galette, with a non-sweet dough. I wanted to explore more options, and it feels like I'm on the right track.
For the cabbage filling, I decided on a quick method, skipping pre-cooking and mixing the cabbage directly with eggs, just like my mother does, before adding it to the pie.
The result is a delightful pie, which tastes even better when completely cooled. A must-try for cabbage pie enthusiasts.
Ingredients
●
Salt
0.5 tsp
plus salt for the filling
●
Ground black pepper
0.25 tsp
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Step by step
Step 2
During this time, prepare the cabbage - finely chop and mix well with your hands, adding a little salt to soften it.
Step 3
Add eggs, pepper, and salt to taste, mixing thoroughly.
Step 4
Spread the dough into a large sheet with a slightly thicker center and thinner edges. Transfer it to a large baking tray.
Sprinkle some semolina in the middle and add the cabbage filling, leaving about 5-7 cm of free edges.
Step 5
Fold the edges towards the middle of the pie, leaving the center open.
Cover the center with a small piece of aluminum foil.
Step 6
Bake in a preheated oven at 200 degrees for 50-60 minutes.
If it browns too quickly, cover it with foil but do not remove from the oven. Remove the foil from the center for the last 10 minutes.
Cool well, even overnight.
Step 7
While it can be served hot, cabbage pies are usually tastier when cold.
Enjoy your meal!
Quantity:
1 kg
(8-10 servings)
Prep time:
45 min
Difficulty:
intermediate
Ready in:
60 min
Publish date:
