Easy Cabbage Galette
Another salty version of Pumpkin Galette, only the dough is not sweet and then I said to keep experimenting, so it seems that I am on the right track.
When stuffing with cabbage, I wanted to try the quick option, meaning not to heat the cabbage before putting it in the pie, I did as my mother does - I just mix the cabbage with eggs and put it in the pies.
A wonderful pie came out, better when it has cooled completely - you will surely like it if you are a fan of cabbage pies.
Prepare the dough as in the Apple and Blueberry Galette - steps 1-5.
It is normal to be a slightly more oily dough. Let it rest for 30 minutes.
During this time, prepare the cabbage - finely chop and mix well with your hands, with a little salt, to soften.
Add eggs, pepper and salt to taste, if necessary, mix.
The dough is spread on a large sheet, with a slightly thicker middle and thinner edges, move to a large baking tray.
Sprinkle a little semolina on the middle of the sheet and put the cabbage filling, so that in the picture we have about 5-7 cm of free edges.
Bring and gather the edges towards the middle of the pie but leave the center free.
Cover this center with a small piece of aluminum foil.
Bake the pie in the preheated oven at 200 degrees for 50-60 minutes. If it browns too much on top, cover it with aluminum foil, but leave it in the oven all this time anyway.
You can take the foil from the center of the pie to the last 10 minutes.
Allow to cool well, even overnight.
You can of course serve it hot, but I noticed in the cabbage pies that they are generally better cold.
Good appetite!
