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.
Prepare the dough as in the Apple and Blueberry Galette - steps 1-5.
The dough should be slightly oily. Let it rest for 30 minutes.
During this time, prepare the cabbage - finely chop and mix well with your hands, adding a little salt to soften it.
Add eggs, pepper, and salt to taste, mixing thoroughly.
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.
Fold the edges towards the middle of the pie, leaving the center open.
Cover the center with a small piece of aluminum foil.
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.
While it can be served hot, cabbage pies are usually tastier when cold.
Enjoy your meal!
