Cabbage & Mushroom Galette
I pride myself in being able to read a recipe and decide if it will be good enough to eat. So it's always a delight to find a recipe that's way better than I anticipated it could be. This is one of those. Don't skip the hard boiled egg, if you eat eggs. It matters. Don't skip the sour cream or the extra vinegar. Definitely use shiitake. They pair wonderfully with the cabbage. You could blend other greens (like beet, chard, or kale) with the cabbage, too.
But if you made the cabbage-stuffed cabbage, you should have the perfect amount of cabbage leftover for this.
Cabbage & Mushroom Galette
Deborah Madison - "The New Vegetarian Cookbook for Everyone"
Yeasted Tart Dough with Olive Oil
2 teaspoons active dry yeast
1/2 teaspoon sugar
3 tablespoons olive oil
1 egg, lightly beaten, or 3 tablespoons water plus 1 tablespoon oil
3/8 teaspoon sea salt
1.75 cups flour, as needed
Dissolve the yeast and sugar in 1/2 cup warm water in a medium bowl and let stand until bubbly, about 10 minutes. Add the oil, egg, and salt, then stir in the flour. When the dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set the dough in an oiled bowl, turn it over to coat, cover with a towel, and let rise until doubled in bulk, 45 minutes to an hour. Turn the dough out. Roll it into a thin circle and use it to line a tart or pie pan or to make a free-form galette.
Cabbage & Mushroom Filling
2 tablespoons butter
1 large onion, finely diced
4 ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 teaspoon chopped thyme or 1/2 teaspoon dried
1 teaspoon chopped tarragon (or oregano) or 1/2 teaspoon dried
1 tablespoon chopped dill or 1 teaspoon dried
6 cups thinly sliced cabbage, preferably savoy, or 4 cups cabbage plus 2 cups other greens, such as beet, chard, or kale
1 teaspoon salt
1/4 cup chopped parsley
1 hard-cooked egg, chopped
1/4 cup sour cream or yogurt
1 teaspoon tarragon vinegar (or red wine vinegar)
freshly milled pepper
2 tablespoons melted butter (for galette brushing)
Make the 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, the salt, and 1/2 cup water. Cover and cook slowly until the cabbage is tender, 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 400F. 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 7-8 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 horseradish sauce on the side.
1 (3-inch) chunk horseradish root
1 cup thick yogurt, sour cream, or cream, whipped (or pureed silken tofu)
2 tablespoons finely snipped chives
1 tablespoon sugar
white wine vinegar
Peel the horseradish, removing any green. Coarsely chop it, then partially puree in a food processoro or blender with enough water to loosen the mixture. It should retain some texture, not be a puree. Drain it to get rid of the water, then combine with yogurt, chives, sugar, a pinch of salt, and a few drops of vinegar.