This is my all-time favorite recipe mash up: Heidi Swanson’s (of 101cookbooks.com fame) remix of the Tassajara Warm Red Cabbage Salad meets Deborah Madison’s Cabbage and Mushroom Galette from Vegetarian Cooking for Everyone. —Bob Vivant
crust (food processor method)
1 1/2 cups
whole grain spelt flour (or all-purpose)
vegetable shortening, cold and cut into small pieces
unsalted butter, cold and cut into small pieces
filling and sauce
large red onions, thinly sliced
balsamic vinegar (Use aged balsamic if you have it on hand.)
whole wheat breadcrumbs, lightly toasted
large garlic cloves, 3 minced, 1 whole
red cabbage, cut into thin ribbons
fresh rosemary, minced
golden raisins or currants
Greek yogurt or sour cream
Parmesan cheese, freshly grated
feta cheese, crumbled
white balsamic vinegar (or lemon juice)
Place the flour and salt in the bowl of the food processor. Pulse to combine.
Sprinkle the shortening and butter over the flour. Pulse again only until they are cut in and coarse crumbs form.
Add a tablespoon of the water and pulse a few times. Add more water and pulse again. Continue, adding more water if necessary, until the mixture resembles large curds. If you wait until a large ball of dough is riding on the blade, you risk overdoing it.
Wrap the dough in plastic. Chill until you are ready to make the galette, at least an hour.
filling and sauce
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and stir to coat with the oil. Add a pinch of salt. Allow the onions to cook slowly for 30 minutes, stirring occasionally. You are looking for brown onions, not burned ones. Adjust the heat accordingly. Add 1 tablespoon balsamic vinegar at the end. Stir constantly for one minute then remove from heat.
While the onions are browning, preheat the oven to 400°F. In a second skillet heat the remaining 2 tablespoons of olive oil over medium heat. Add the red cabbage, 3 cloves of minced garlic, and a generous pinch of salt. Cook slowly until the cabbage begins to soften. Add the rosemary, raisins and remaining 2 tablespoons balsamic vinegar. Cook for one minute and remove from heat. The cabbage will continue to wilt in the hot pan. Allow the cabbage to cool slightly then stir in the yogurt and Parmesan.
Roll out the dough into a large circle approximately 1/8 inch thick. Place it on a baking sheet. (I roll mine between two 11 5/8” x 16 ½” Silpats; peel off the top one; and bake the galette on the bottom one.) Sprinkle the bread crumbs over the dough, leaving a 2” margin at the edge. Using your hands evenly spread the caramelized onions over the crumbs. Spoon the cabbage mixture on top of the onions. Fold the edges over and gently pinch them in place. Sprinkle half the crumbled feta over the opening of the galette. Place the galette in the oven and set the timer for 20 minutes.
Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar and stir until the sugar melts and coats the seeds. Transfer the seeds immediately to a plate so they don't stick to the pan.
Combine the remaining whole garlic clove, 2 ounces of feta, white balsamic vinegar, and water in a blender or mini food chopper. Blend until smooth. Set aside.
When the galette has baked for 20 minutes, sprinkle the sunflower seeds over the top. Continue baking for 15-20 minutes, until the crust is firm to the touch and nicely browned. Carefully slide the galette onto a serving plate. Serve garlic feta sauce on the side.