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!!!
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
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.
  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.
  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.
  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.
  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.
  6. Galette can be served both warm and cold! Bon appetit to everyone!!!
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