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Cabbage And Mushroom Galette with Horseradish Sauce

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  • Yeasted Tart Dough with Butter OR; (page 489)
  • Galette Dough; (page 696)
  • 2 tb Butter
  • 1 lg Onion; finely diced
  • 4 oz Fresh shiitake mushrooms; stems discarded, caps thinly sliced
  • 1 ts Chopped fresh thyme; (1/2 tsp. dried)
  • 1 ts Chopped fresh tarragon; (1/2 tsp. dried)
  • 1 tb Chopped fresh dill; (1 tsp dried)
  • 6 c Sliced cabbage; (preferably Savoy) OR
  • 4 c Cabbage plus 2 c other greens
  • Such as beet; chard, or kale
  • Salt and freshly milled pepper to taste
  • 1/4 c Chopped parsley
  • 1 Hard-cooked egg; chopped
  • 1/4 c Sour cream or yogurt
  • 1 ts Tarragon vinegar
  • 2 tb Melted butter
  • Fresh Horseradish Sauce; (page 72)


Make dough and set aside to rise or chill while you make the filling.
Heat the butter in a large skillet over medium heat. Add the onion, mushrooms, and herbs, and cook until softened, about 10 minutes. Add the cabbage, 1 tsp salt, and 1/2 cup water. Cover and cook slowly until the cabbage is tender, about 15-20 minutes, turning it occasionally. Add more liquid. When tender, uncover and raise the heat to evaporate any excess moisture. The mixture should be fairly dry. Stir in the parsley, egg, and sour cream. Season with vinegar and taste for salt and pepper.
Preheat the oven to 400 ΓΈ F. Roll the dough into a large thin circle and set it on the back of a sheet pan or a cookie sheet. The edges will hang over the sides. Add the filling, making a mound 7 to 8 inches across, then fold the edges over and brush with the melted butter. Pour any extra butter into the vegetables. Bake until browned, 25-30 minutes. Carefully slide it onto a serving plate. Serve with the Fresh Horseradish Sauce on the side.
Per serving: 76 Calories (kcal); 8g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 21mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Cooking for Everyone, Deborah Madison, pg 498
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