This is an olde “thyme” Martha Stewart recipe that I’ve been making every winter for eons. It must date from the early to mid-90’s, predating any food blogs. The recipe is long lost but it’s committed to memory, so this is probably quite close to the original. It comes across as a strange combination for a savory pie – red cabbage, red onion, thyme, red wine vinegar and a pinch of sugar, all topped with Gruyere cheese. But it really works. I love to pair it with a salad for luncheon guests, because it is such a surprise. In the last Pies and Tarts Class, it was a favorite. So discard any skepticism and give it a try. At least you’ll have used that red cabbage that’s been in the back of the fridge for a month or two.
Red Cabbage and Onion Galette
Prep time
Cook time
Total time
Adapted/remembered from a recipe by Martha Stewart.
Recipe By: Sheila McDuffie
Serves: 8
Ingredients
Pie Crust
- 1¼ cups flour
- 8 tablespoons butter, cut into 8 pieces
- ¼ teaspoon salt
- ¼ cup cold water, more if needed
Filling
- 2 tablespoons butter or vegetable oil
- 1 large red onion, cut crosswise into ½-inch thick slices
- 1 small red cabbage, cored and cut into ½-inch thick slices
- 4 sprigs thyme, plus more for garnish
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- 2 teaspoons red wine vinegar
- 3 ounces gruyere cheese, shredded (about ¾ cup)
Instructions
- Place the flour, butter, and salt in a medium mixing bowl. Chop up the butter into the flour with a pastry blender or 2 knives, until the butter is in ¼ to ½-inch chunks.
- Sprinkle the water over the butter flour mixture.
- Swirl and gather the dough together with a fork. Add more water, if needed.
- When the dough looks moistened, press the dough together, cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 375 degrees.
- Melt the butter in a large skillet over medium-high heat. Add the red onion and cook until wilted, stirring frequently.
- Add the cabbage, thyme, salt and pepper and stir to combine.
- Cover and cook for 15 minutes, stirring frequently.
- Add the sugar and vinegar, stir to combine.
- Cook until the cabbage is very tender and all of the moisture is absorbed.
- Remove from the heat and cool slightly.
- Roll out the dough to a 14-inch circle and transfer to a parchment lined baking sheet.
- Place the cabbage and onion mixture in the center of the pie dough. Spread out to within 3-inches of the edge of the circle.
- Scatter the shredded cheese over the top of the filling.
- Fold the edges of the galette over the top, overlapping as needed.
- Brush with beaten egg or cream.
- Bake for 45 to 50 minutes, until the crust is golden brown.
- Serve hot.
Any roasted vegetables would work in this galette. So, if the cabbage is too scary, substitute any root vegetable now in season.
– Sheila
