Whole Wheat Cabbage and Mushroom Galette

by Stephanie

I’m not really sure why I bought savoy cabbage, but I did, so I had to make some dinner with it. I originally wanted to roast it in wedges and serve it with the leftover sausage from this salad, but I ended up using that for something else. Apparently people make galettes with savoy cabbage, so that’s what I decided to do!

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I borrowed bits and pieces of this recipe from a bunch of different blog posts around the internet, and came up with this; I think it came out pretty delicious!

I made a regular pie dough, substituting some of the flour for whole wheat, and some of the butter for olive oil, and served this alongside baked salmon. It was a great dinner, and also great leftovers for my lunch the next couple of days!

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Savoy Cabbage and Mushroom Galette

Ingredients:

For the dough (makes enough for two):

  • 1 1/2 cups AP flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon kosher salt
  • 1 stick (8 tablespoons) cold butter
  • 1/4 cup olive oil
  • 1 egg yolk
  • 1/4 teaspoon vinegar
  • 5 tablespoons ice water

For the filling:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 4 ounces mushrooms, sliced (I used a 4-oz a blend of sliced mushrooms, you can use all shiitakes or even buttons mushrooms)
  • 1/2 savoy cabbage, thinly sliced
  • 1/2 cup water
  • 1/4 cup chopped parsley
  • 2 eggs
  • 1/4 cup plain yogurt, sour cream (or labne, which I sometimes use as a substitute)
  • salt and pepper, to taste

Directions:

Make the dough:

  1. In a bowl or the bowl of your food processor, mix the flours and the salt together.
  2. Add the butter and oil and pulse (or blend with a pastry cutter) until it’s crumbly.
  3. Slowly mix in the egg yolk, vinegar and finally the water, pulsing until it just comes together.
  4. Split the dough into two, shape into discs, wrap in plastic wrap and refrigerate for at least 30 minutes. (At this point, I freeze one dough in a zip-top bag for next time!)

Make the filling:

  1. Heat the olive oil and butter over medium heat. Sautee the onions and mushrooms until they soften, about 10 minutes. Season with salt and pepper.
  2. Add the cabbage and water, cover and let cook for another 10 to 15 minutes, until the cabbage is wilted. Uncover and raise the heat to boil away all of the liquid.
  3. Mix in the sour cream, egg and parsley and remove from heat.

Assemble and bake:

  1. Preheat the oven to 400. Roll the dough out into a large, thin circle and place it on a greased cookie sheet. Your dough should hang over the sides.
  2. Mound the filling in the center of the dough, then fold the edges over. Brush with melted butter or olive oil, if desired.
  3. Bake for 30 to 40 minutes, until it’s golden brown.