The Gardener Cook

Red Cabbage and Onion Galette

by

Red Cabbage and Red Onion Galette

This is an olde “thyme” Martha Stewart recipe that I’ve been making every winter for eons. It must date from the early to mid-90’s, predating any food blogs. The recipe is long lost but it’s committed to memory, so this is probably quite close to the original. It comes across as a strange combination for a savory pie – red cabbage, red onion, thyme, red wine vinegar and a pinch of sugar, all topped with Gruyere cheese. But it really works. I love to pair it with a salad for luncheon guests, because it is such a surprise.  In the last Pies and Tarts Class, it was a favorite. So discard any skepticism and give it a try. At least you’ll have used that red cabbage that’s been in the back of the fridge for a month or two.

IMG_9997

Red Cabagge and Red Onion

Savory Cabbage and Cheese Pie

Red Cabbage and Onion Galette
 
Print
Prep time
Cook time
Total time
 
Adapted/remembered from a recipe by Martha Stewart.
Recipe By:
Serves: 8
Ingredients
Pie Crust
  • 1¼ cups flour
  • 8 tablespoons butter, cut into 8 pieces
  • ¼ teaspoon salt
  • ¼ cup cold water, more if needed
Filling
  • 2 tablespoons butter or vegetable oil
  • 1 large red onion, cut crosswise into ½-inch thick slices
  • 1 small red cabbage, cored and cut into ½-inch thick slices
  • 4 sprigs thyme, plus more for garnish
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • 2 teaspoons red wine vinegar
  • 3 ounces gruyere cheese, shredded (about ¾ cup)
Instructions
  1. Place the flour, butter, and salt in a medium mixing bowl. Chop up the butter into the flour with a pastry blender or 2 knives, until the butter is in ¼ to ½-inch chunks.
  2. Sprinkle the water over the butter flour mixture.
  3. Swirl and gather the dough together with a fork. Add more water, if needed.
  4. When the dough looks moistened, press the dough together, cover with plastic wrap, and refrigerate for 30 minutes.
  5. Preheat oven to 375 degrees.
  6. Melt the butter in a large skillet over medium-high heat. Add the red onion and cook until wilted, stirring frequently.
  7. Add the cabbage, thyme, salt and pepper and stir to combine.
  8. Cover and cook for 15 minutes, stirring frequently.
  9. Add the sugar and vinegar, stir to combine.
  10. Cook until the cabbage is very tender and all of the moisture is absorbed.
  11. Remove from the heat and cool slightly.
  12. Roll out the dough to a 14-inch circle and transfer to a parchment lined baking sheet.
  13. Place the cabbage and onion mixture in the center of the pie dough. Spread out to within 3-inches of the edge of the circle.
  14. Scatter the shredded cheese over the top of the filling.
  15. Fold the edges of the galette over the top, overlapping as needed.
  16. Brush with beaten egg or cream.
  17. Bake for 45 to 50 minutes, until the crust is golden brown.
  18. Serve hot.

Any roasted vegetables would work in this galette. So, if the cabbage is too scary, substitute any root vegetable now in season.
– Sheila

untitled