At the risk of overwhelming you with red cabbage recipes, dear reader, I have another to offer up. I had actually chosen this before Pippa posted her recipe for Danish red cabbage earlier in the week and thought about trying something else instead, but then decided to go ahead with it anyway. It's a good winter dish to beat the cold dark nights!
I was a fairly fussy eater as a child, and vegetables weren't really my thing. I loved peas, corn, tomatoes and beans, but turned up my nose at broccoli and cauliflower, dreaded school lunches that featured spinach, and positively ran screaming from beets and brussel sprouts. Some things haven't changed. I'll still avoid sprouts and beets if at all possible, and haven't really tried to acquire a taste for cauliflower. But I have become much more adventurous with my vegetarian cooking and now routinely try out vegetables that I always assumed I would never like. One example is cabbage. I'm not a fan of the green variety (overcooked school dinners to blame again, I feel) but last year one day on a whim I picked up a red one in the supermarket, and fried ribbons of it in olive oil with peas and bacon bits. Absolutely delicious (either a plateful as a main meal or as an accompaniment to meat), and visually arresting besides.
Since then I've been wanting to try something a little more ambitious with red cabbage, hence this recipe. And since this blog was originally designed to record experimentation in cooking rather than just the success stories, I'm posting this with the proviso that I think it needs some tweaking to become great, rather than good. I'll definitely try it again though and work on the kinks, which are most likely due to human error rather than the recipe itself!
Balsamic Red Cabbage Galette with Caramelised Onions and Feta
(Adapted quite liberally from Food 52)
For the crust:
1 1/2 cups wholegrain flour (or all-purpose flour)
3/4 tsp salt
3 tbsp vegetable shortening, cold and cut into small pieces
3 tbsp unsalted butter, cold and cut into small pieces
1/4 cup ice water
Mix the flour and the salt in a bowl. Add the vegetable shortening and the butter and mix (with your hands or a palette knife) until it has a breadcrumb consistency. Add the cold water a tbsp at a time, mixing after each addition, until a smooth dough forms. Shape this into a round disc and cover in clingfilm. Chill until you are ready to make the galette, at least an hour. Use this time to make the filling.
Cook's admission #1: I mixed this by hand, ignoring the recipe's exhortations to do it with a food processor. Maybe I should have listened! Or used all purpose flour instead of wholegrain. Or added more water. I'm not sure. When the dough came out of the fridge it had gone too hard, and then crumbled when I started to roll it out. I added more water and managed to get it in a semi-decent shape, but it didn't quite cook properly. I was just starting to get confident about my pastry-making abilities too! Oh well, pride comes before a fall. Maybe the answer is to use pre-prepared pastry next time. Shortcrust would probably be best.
Roll out the
dough into a large circle approximately 1/8 inch thick. Place it on a baking
sheet. Sprinkle the bread crumbs over the
dough, leaving a 2 inch margin
at the edge. Evenly spread the caramelised onions over the
crumbs. Spoon the cabbage mixture on top of the onions. Fold the edges over and
gently pinch them in place. Sprinkle the crumbled feta over the opening of
the galette. Place the galette in the oven and cook for 35-40 minutes, until the crust is nicely
browned and firm to the touch. Carefully slide the galette onto a serving plate. Serve with a salad, peas, or some other green vegetable (for the colour contrast, mainly!) and, if you're hungry, with some kind of meat. We had a chicken breast with ours.
Preparation time: 1 hour and 20 minutes
Cooking time: 35-40 minutes
This is not a quick and easy recipe. It is designed for a weekend evening when you have plenty of time (and if you're lucky like me, have good friends over to help you chop vegetables and clean dishes!). But it is worth trying, and experimenting with. Specifically, I think it could do with the addition of a few more ingredients to balance the flavour of the red cabbage. More cheese is always a good idea, so next time I would add a layer of feta between the onions and the red cabbage in addition to the layer on top. It would also be good to add some diced bacon somewhere into the mix. But you can do almost anything you want with a galette, it seems, so have fun playing around with it!
I was a fairly fussy eater as a child, and vegetables weren't really my thing. I loved peas, corn, tomatoes and beans, but turned up my nose at broccoli and cauliflower, dreaded school lunches that featured spinach, and positively ran screaming from beets and brussel sprouts. Some things haven't changed. I'll still avoid sprouts and beets if at all possible, and haven't really tried to acquire a taste for cauliflower. But I have become much more adventurous with my vegetarian cooking and now routinely try out vegetables that I always assumed I would never like. One example is cabbage. I'm not a fan of the green variety (overcooked school dinners to blame again, I feel) but last year one day on a whim I picked up a red one in the supermarket, and fried ribbons of it in olive oil with peas and bacon bits. Absolutely delicious (either a plateful as a main meal or as an accompaniment to meat), and visually arresting besides. Since then I've been wanting to try something a little more ambitious with red cabbage, hence this recipe. And since this blog was originally designed to record experimentation in cooking rather than just the success stories, I'm posting this with the proviso that I think it needs some tweaking to become great, rather than good. I'll definitely try it again though and work on the kinks, which are most likely due to human error rather than the recipe itself!
Balsamic Red Cabbage Galette with Caramelised Onions and Feta
(Adapted quite liberally from Food 52)
For the crust:
1 1/2 cups wholegrain flour (or all-purpose flour)
3/4 tsp salt
3 tbsp vegetable shortening, cold and cut into small pieces
3 tbsp unsalted butter, cold and cut into small pieces
1/4 cup ice water
Mix the flour and the salt in a bowl. Add the vegetable shortening and the butter and mix (with your hands or a palette knife) until it has a breadcrumb consistency. Add the cold water a tbsp at a time, mixing after each addition, until a smooth dough forms. Shape this into a round disc and cover in clingfilm. Chill until you are ready to make the galette, at least an hour. Use this time to make the filling.
Cook's admission #1: I mixed this by hand, ignoring the recipe's exhortations to do it with a food processor. Maybe I should have listened! Or used all purpose flour instead of wholegrain. Or added more water. I'm not sure. When the dough came out of the fridge it had gone too hard, and then crumbled when I started to roll it out. I added more water and managed to get it in a semi-decent shape, but it didn't quite cook properly. I was just starting to get confident about my pastry-making abilities too! Oh well, pride comes before a fall. Maybe the answer is to use pre-prepared pastry next time. Shortcrust would probably be best.
For the filling:
pinch of salt
4 tbsp olive oil
2 large red onions, thinly sliced
3 tbsp balsamic vinegar
1/3 cup whole wheat breadcrumbs, lightly toasted
3 large garlic cloves, minced
4 cups red cabbage, cut into thin ribbons (I would use your own judgment about quantities here. The recipe called for 6 cups but that seemed like far too many - one red cabbage produced more filling than was needed as it was!)
1 tsp fresh rosemary, minced (but dried rosemary will also do nicely)
1/3 cup Greek yogurt or sour cream
1/3 cup Parmesan cheese, freshly grated
3 oz feta cheese, crumbled
Heat 2
tablespoons of olive oil in a medium-sized pan 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 large pan 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
and the 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 sour cream and parmesan.
Roll out the
dough into a large circle approximately 1/8 inch thick. Place it on a baking
sheet. Sprinkle the bread crumbs over the
dough, leaving a 2 inch margin
at the edge. Evenly spread the caramelised onions over the
crumbs. Spoon the cabbage mixture on top of the onions. Fold the edges over and
gently pinch them in place. Sprinkle the crumbled feta over the opening of
the galette. Place the galette in the oven and cook for 35-40 minutes, until the crust is nicely
browned and firm to the touch. Carefully slide the galette onto a serving plate. Serve with a salad, peas, or some other green vegetable (for the colour contrast, mainly!) and, if you're hungry, with some kind of meat. We had a chicken breast with ours.
Cooks admission #2: This recipe also called for a garlic feta sauce and for some complicated procedure involving roasting sunflower seeds in sugar. I couldn't be bothered with either of those steps but see the link to the original recipe if you're a purist and want to make the recipe as originally designed.
Preparation time: 1 hour and 20 minutes
Cooking time: 35-40 minutes
This is not a quick and easy recipe. It is designed for a weekend evening when you have plenty of time (and if you're lucky like me, have good friends over to help you chop vegetables and clean dishes!). But it is worth trying, and experimenting with. Specifically, I think it could do with the addition of a few more ingredients to balance the flavour of the red cabbage. More cheese is always a good idea, so next time I would add a layer of feta between the onions and the red cabbage in addition to the layer on top. It would also be good to add some diced bacon somewhere into the mix. But you can do almost anything you want with a galette, it seems, so have fun playing around with it!
