Ingredients
- ½ (500-600g) savoy cabbage, roughly chopped
- 1 leek, sliced thinly
- 2 Tbsp olive oil
- 200g bacon (smoked), sliced thinly
- 3 cloves garlic, minced
- 50g parmesan or cheddar cheese, finely grated
- Salt and white pepper
- Generous handful parsley, roughly chopped
- 3 eggs
- 2 cups flour
- 300ml milk
CABBAGE GALETTE
Method
- Preheat the oven to 180C and lightly grease a 20-23 cm pie dish or heavy based fry pan and heat well in the oven
- This will assist with the bottom of the galette to brown
- Place a pot of water on to boil and place a steamer on top
- Steam the cabbage and leeks for 3 minutes, remove and add leaves to a bowl and season well with salt and pepper and a drizzle of oil
- In a bowl, mix together the bacon, eggs, garlic, parsley and cheese together
- Add the eggs, flour and milk and mix to combine
- Remove the hot pie dish/pan from the oven
- Spread half the dough over the base of the dish, pile on the seasoned cabbage and pack it down with your hands, cover with the remaining dough
- Bake for 35 minutes until golden and firm
Comments
I love dishes like this in winter and this ticks all the boxes! Sweet, wholesome cabbage encrusted with a savoury pastry and served like a pie! Need I say more…?
Serves 6
Thanks to BRYDONE ORGANICS for providing the cabbage used in the demonstration
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