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 The Galette Cabbage "Autumn" Recipe
If you love cabbage, be sure to try to cook this biscuit! The dough turns out almost smooth, a lot of cabbage filling, pleasant cranberry sourness - just a song!!!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, Special Food Dishes
Cuisine Chinese Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Dough:
Filling:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, Special Food Dishes
Cuisine Chinese Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Knead the dough. Carefully grind the cottage cheese, butter at room temperature and egg. I did it with a blender.
    Knead the dough. Carefully grind the cottage cheese, butter at room temperature and egg. I did it with a blender.
  2. Add salt, baking powder and both types of flour to the curd mass. Knead the dough. Form a ball of dough, wrap it in a film and put it in the refrigerator while we prepare the filling.
    Add salt, baking powder and both types of flour to the curd mass. Knead the dough. Form a ball of dough, wrap it in a film and put it in the refrigerator while we prepare the filling.
  3. Preparing the filling. Fry the leek cut into half rings in olive oil for a couple of minutes (if you haven't found the leek, take the onion, but fry it until transparent). Add chopped white and red cabbage to the onion. Fry for a couple of minutes over medium heat. Boil the Brussels sprouts and broccoli in boiling water for a couple of minutes, discard in a colander and add to the rest of the vegetables. Add salt, add your favorite seasonings (I added a mixture of stewed vegetables and dried basil) and simmer for another 3-4 minutes.
    Preparing the filling. Fry the leek cut into half rings in olive oil for a couple of minutes (if you haven't found the leek, take the onion, but fry it until transparent). Add chopped white and red cabbage to the onion. Fry for a couple of minutes over medium heat. Boil the Brussels sprouts and broccoli in boiling water for a couple of minutes, discard in a colander and add to the rest of the vegetables. Add salt, add your favorite seasonings (I added a mixture of stewed vegetables and dried basil) and simmer for another 3-4 minutes.
  4. Roll out the dough on a baking sheet covered with parchment or a silicone mat (later you will not be able to shift it, on what you will roll out, bake on that) The dough should not be very thin, about 5 mm thick. Place the warm filling in the center. Spread the filling with cranberry sauce with a teaspoon.
    Roll out the dough on a baking sheet covered with parchment or a silicone mat (later you will not be able to shift it, on what you will roll out, bake on that) The dough should not be very thin, about 5 mm thick. Place the warm filling in the center. Spread the filling with cranberry sauce with a teaspoon.
  5. Gather the edges of the dough to the center, forming a galette. If desired, sprinkle with grated cheese (I scattered about a tablespoon). Bake in a preheated 180 degree oven for about 30-35 minutes.
    Gather the edges of the dough to the center, forming a galette. If desired, sprinkle with grated cheese (I scattered about a tablespoon). Bake in a preheated 180 degree oven for about 30-35 minutes.
  6. Galette can be served both warm and cold! Bon appetit to everyone!!!
    Galette can be served both warm and cold! Bon appetit to everyone!!!
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