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Author Notes: Cabbage that even kids will lust after! This recipe is originally from the region of Auvergne, France. What I liked most about the recipe was how its unique technique worked out; the batter served more as a shell to hold the layers of vegetables together instead of just acting as a type of cake dough, which is quite unusual. The effect this gives of creating a pie will enthuse even the youngest members of your family tribe. Finally, cabbage can be served without tears.
I was inspired by Joanna Harris' cookbook, the author of Chocolat, but I made my changes and personalised using some Spanish chorizo. —Daniela Bluindigo
- 1/2 Savoy cabbage, shredded
- 100 grams chorizo sausage, cut into small pieces
- 2 eggs
- 2 shallots, thinly sliced
- 1 clove garlic, minced
- 200 grams flour
- 300 milliliters milk
- 2 tablespoons olive oil
- Preheat the oven to 360ºF (180ºC). Steam the savoy cabbage for about 3 minutes, or until whittled down but still al dente
- In a medium bowl place the garlic, shallots, chorizo, eggs and olive oil. Mix with a fork. Add the flour and the milk and whisk to combine.
- Butter a 10-inch round cake tin. Spoon half of the mixture into it and layer all the shredded cabbage. Cover with the rest of the mixture and smooth the surface with spoon or spatula, if needed.
- Bake for 25 to 30 minutes, until golden brown and a toothpick inserted in the centre comes out clean. Transfer the cake tin to a cooling rack and leave the Galette to cool in the pan for 5 minutes. Remove or serve directly from the tin.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
Spick and Span
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