Sunday, November 15, 2009

Cabbage and Mushroom Galette with Horseradish Sauce

I had a big, lovely head of green cabbage from my CSA, and I wanted to use it for something other than slaw. At first, I considered this Hungarian cabbage strudel, and I still may try that eventually. But, then I saw the recipe for cabbage and mushroom galette in Vegetarian Cooking for Everone, and that was how this cabbage was meant to be used. This savory galette is made with a yeasted tart dough, filled with sauteed cabbage and mushrooms, and given a little kick with the horseradish sour cream sauce. I have to tell you about the dough first. It’s a lot like a pizza dough except that an egg is added. The dough was mixed and left to rise for about an hour, and that one, little egg made the dough very tender. It was less elastic than pizza dough when being shaped, and it was flakier than pizza crust once baked. This was a tart dough I’ll definitely use again.

For the filling, minced onion and sliced shitakes were sauteed in butter with thyme and dill. Then, the sliced cabbage was added with a little water, and the saute pan was covered while the cabbage cooked for about 15 minutes. The cover was removed, and the heat was raised to evaporate remaining moisture from the pan. Last, parsley, a chopped hard-boiled egg, and some sour cream were stirred into the vegetables. At this point, I transferred this mixture to a bowl and left it in the refrigerator for a few hours. I had also rolled out the dough into an oblong, rectangular-ish shape, placed it on a baking sheet, covered it with a kitchen towel, and placed that in the refrigerator as well. At dinner time, I assembled the tart while the oven warmed. The filling was placed on the tart dough leaving a border of a few inches. The border was folded up and over the filling and was brushed with melted butter. For a savory tart, I like to spinkle the top edges with sea salt. The tart baked for about 30 minutes while I made the horseradish sauce.

The recipe in the book suggests peeling and chopping fresh horseradish root and then partially pureeing it in a food processor with water. Then, it was to be drained and combined with the other ingredients in the sauce. I took a lazier approach and simply peeled the horseradish and grated it on a microplane into a bowl of sour cream. Then, I added chopped chives, salt and pepper, and white wine vinegar. You could also just use prepared horseradish and skip the added vinegar in the sauce, but I do like the bite of just-grated, fresh horseradish. The sauce was perfect with the cabbage and mushroom filling, and this hearty galette was perfect for fall.





35 comments:

  1. Looks fantastic! It looks like a pizza dough from the first glance! The hourseradish sauce sounds a great compliment to the whole dish. Yummy!

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  2. A scrumptious galette! A perfect fall/winter recipe!

    Cheers,

    Rosa

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  3. Yum!! I really liking that horseradish sauce. Lately, I've been having a horseradish craving. Mushrooms yum!

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  4. Lovely! I would love to try it!

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  5. Never had this before...you are really good at making simple things delightful, delicious and deadly enjoyable!

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  6. MMMMMMMMMM,...It looks excellent!! I so love all of your divine flavours!!

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  7. Oh yum, now I wish I had not made a cabbage rolls with my CSA supply - this recipe seems so much more exciting - wait there's always next week!

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  8. It does look a bit like a pizza although you can already tell by looking at the photo that the consistency is a bit different. Looks wonderful!

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  9. oh yummy! The horseradish sauce sounds like an awesome addition to this already awesome dish! niiiice!

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  10. Oh sounds so scrumptious and irresistible with the addition of horseradish.

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  11. What unique ingredients for a galette! And how delicious it looks - especially with the horseradish sauce!

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  12. Must. Make. Ohhhhhhhh my goodness! I've been ogling the beautiful (and cheap!) cabbage at the farmer's market but like you I get bored with slaw. This is on my list for sure!

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  13. I love, love, love, LOVE it! Wow...a rustic galette...with savory fillings! And one of my fave vegetables, cabbage! OMG!

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  14. Wow Lisa. Just gorgeous. We are on the same wavelength - I'm making a cabbage galette for dinner tomorrow. Yours looks more interesting than mine will be. Gotta love Deborah!

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  15. I love the bite of fresh horseradish, although I remember the first time I grated a big wad of it in my processor. I took a sniff and nearly passed out! Talk about a sinus clearer! ;)

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  16. Looks great and delicious!! Healthy too with all those cabbage inside. Cabbage has great anti-oxident values!

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  17. who says galettes have to be dessert all the time? i, for one, would definitely enjoy a meal of savory galette followed by sweet galette. this is clever and looks lovely!

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  18. Nice recipe, Lisa! I love savory tarts-and your mixture of cabbage, shiitake, onion and herbs sounds divine.
    (Think I'll use store-bought horseradish though.)

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  19. That sounds better than a pizza! I love the mixture of your recipe. Have a great day.
    Mamatkamal

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  20. Beautiful galette, looks tasty.

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  21. I am a cabbage nut. This looks tasty Lisa!

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  22. Oh, that galette sounds so good with cabbage & mushrooms, yum!

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  23. Wow! This gets a super high rating on my *Yum Factor* scale. Hubby almost lives for cabbage!

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  24. Looks delicious. Thanks for the thoughtful description of the dough consistency after baking, really helps imagine being there! Oh, and nice touch with the sea salt.

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  25. Oh nice, very nice. I love all sorts of cabbage pies and this looks delicious.

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  26. Delicious! For some reason this reminds me of Russian pierogis (in the best way possible). And I bet that horseradish sauce can go on so many different things.

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  27. What a great recipe! I love it! I think old peasant things like cabbage and mushrooms turned into something so wonderful and yummy is the best!

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  28. Darn girl I love this, love my cabbage! You have gone and made something that I just might Indianize it a step further, so I am stealing this for my own tasty desires...

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  29. What a great way to feature cabbage, your galette looks fantastic and my hubby would go crazy over that horseradish sauce!

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  30. When I hear galette, my first thought is of fruit but this cabbage and mushroom version is tremendous! The horseradish sauce sounds like the perfect condiment for this.

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  31. Your galette looks wonderful. I would have never thought of cabbage, mushrooms and horseradish in a galette, but the one you made here is amazing. Thanks for commenting on the blue cornmeal biscotti-I would have never known that it showed up in Saveur.

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  32. That really looks supremely delicious. I can never get enough cabbage or mushrooms, but you don't often enough see them together!

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  33. The filling sounds so Asian, like in an egg roll. Love the horseradish sauce.

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  34. This sounds fantastic!! It makes me think of my mother's cabbage bread, which is a favorite comfort food for me, but upscaled and improved.

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  35. Wow Lisa. I have just discovere your blog an you have so many recipes that appeal to the vegetable eater in me. What a great way with cabbage - a galette, who'd have thought it. Thanks for sharing. I am so glad I stumbled upon your blog.

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