Comments on: cabbage and mushroom galette

By: Pam

Pam — Sun, 14 Mar 2010 03:34:22 +0000

These galettes are truly awesome! My family sincerely thanks you ! We loved this particular galette recipe, I’m thinking I will add caraway seeds next time..

By: deb

deb — Tue, 02 Mar 2010 04:33:11 +0000

Elizabeth — Very late! (Uh, before the baby.) I’m not sure I had runoff, but will edit that suggestion into the recipe — thank you.

By: Elizabeth

Elizabeth — Mon, 01 Mar 2010 20:50:09 +0000

Made this last night for some vegetarian guests who are also fans of cabbage and it was very successful.

A couple of quibbles. Why does this recipe not encourage you to put another sheet under the first to catch butter/juice runoff, as some of your others do? (E.g., the blood orange galette.) I ended up with a horrible mess at the bottom of the oven and much smoke, shortly before the arrival of said guests. My bad for not thinking it through but it would have been a help. Is my experience of buttery juice explosion unusual?

And um, “came together quickly” on a weeknight? After one hour of chilling flour and another chilling dough? How late do you folks eat? :)

By: bojana

bojana — Sun, 14 Feb 2010 20:30:15 +0000

i made this today and i must say it was great. i forgot to put the onion, but i loved the taste from the combination of cabbage, cale and sour cream. and i didn’t have tarragon (i put oregano) and tarragon vinegar (substituted with cider) and it turned out delicious. this is the first time i make or eat a galette, but i will definitely make more. thank you for the recipe and for the detailed instructions.

By: Kristin T.

Kristin T. — Sun, 07 Feb 2010 00:27:32 +0000

I don’t understand this part of the recipe: “over and cook slowly until the cabbage is tender, 15 to 20 minutes, turning it occasionally. Add more liquid. When tender…” Do I add more liquid after it is already tender or just before? Please clarify. Thanks.

By: Lucie

Lucie — Mon, 18 Jan 2010 20:35:11 +0000

I made it yesterday and decided that I must tell you how amazing it was. I ran out of mushrooms, but the cabbage sufficed perfectly. The whole recipe seemed very suspicious to me (frozen butter? cabbage and cream?), but turned out to my favourite one. Thanks! (and excuse my English)

By: Eileen

Eileen — Mon, 30 Nov 2009 18:57:36 +0000

this was my first attempted galette, and a huge success! Great combination of flavor and the rich crust, thank you. I plan to try many more combinations :)

By: Hannah

Hannah — Fri, 13 Nov 2009 18:25:41 +0000

This was wonderful, thanks Deb! Have been reading your great site for about six months now and only recently started trying your recipes. I’m temporarily living with a woefully understocked kitchen in Ukraine, but your ingredients seemed so appropriate — cabbage! sour cream! mushrooms! dill! — that I had to try it. Your Russian relatives must adore it.
For those who might be hesitating, I had no pastry cutter (ended up grating the frozen butter into the chilled flour), plain old button mushrooms and neither tarragon nor tarragon vinegar (used regular cider) and it was still fabulous. I also didn’t chill the dough a full hour for either step, but it was still perfectly workable and flaky. Of course, I did have the advantage of the amazingly rich sour cream here…
I only have D. Madison’s “Greens” cookbook and although I love reading it, I find the ingredient list and steps overwhelming. Is “VCFE” a bit simpler?

By: Jessica

Jessica — Mon, 09 Nov 2009 23:56:44 +0000

oh, wow. This was fantastic.
I thought the directions for the crust might be overly complicated, but it was worth it. I replaced 1/4 C of the flour for whole wheat flour, which turned out very nicely.
I also put a good bit of chopped dill in with the parsley.
Delicious.

By: deb

deb — Sat, 08 Aug 2009 00:35:23 +0000

Definitely, reduce the salt, add some sugar.