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Natural Awakenings Chicago

Green Cabbage Gallete Recipe From Middlebury Farms

Nov 20, 2017 10:35PM ● By Peter Grubbe and Laura Martin

Photo credit: Peter Grubbe

 

 

 

 

 

 

 

 

 

 

This recipe is a favorite of our CSA customers because it combines so many items we grow on our certified organic farm during the fall. This is a great autumn recipe, and perfect for Thanksgiving. Our CSA ends in November, and our CSA customers love the fresh produce all season long. 

1 pie crust

¼ cup water

2 Tbsp butter or vegan substitute
        (to sauté the vegetables)

1 large yellow onion, thinly sliced.
        (can substitute with leeks or
        scallions as well)

3 Tbsp fresh dill

1 small zucchini, thinly sliced

1 small head green Faro cabbage
        cut into thin strips
        (any green cabbage will do)

¼ cup ricotta cheese, or vegan
        substitute

1 hard boiled egg, chopped

2 Tbsp apple cider vinegar

Salt

Pepper from a grinder

Few springs of parsley or dill fronds
        for garnish

Make pie crust ahead of time (using your favorite recipe), or use a pre-made one from the freezer. Make sure to thaw prior to use.

Melt the butter in a large skillet, then add the onion, dill and zucchini and sauté until softened (10 minutes).

Add the cabbage and ½ tsp of salt, and turn all of the vegetables together with tongs or a spatula. After 2 minutes, add ¼ cup of water and cover so that the cabbage can wilt down a bit. Don’t cook it for too long or it will turn gray; cook until you can easily bite into it.

Add more water if necessary, but when done the mixture shouldn’t be very wet. Turn off the heat and add the ricotta cheese, egg, apple cider vinegar, and salt/pepper to taste.

Preheat the oven to 400 F, unroll the pie dough and put the filling in the center, leaving two to three inches on all sides.

Then use the remaining dough on the perimeter to make pleats that will hold in the filling. You should get six to seven pleats. Bake the galette on a flat pan (parchment is a nice touch) for about 20 minutes. Cool on a wire rack and cut into wedges. Top with some fresh herbs (parsley) of your choice.

 

Middlebury Farms is a certified organic Community Supported Agriculture (CSA) farm located in Harvard. For more information or to sign up for the 2018 CSA season, email [email protected] or call 224-588-7457.