Comments on: cabbage and mushroom galette

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.

By: Mariana

Mariana — Fri, 07 Aug 2009 23:02:46 +0000

Do you think you can use this dough for a sweet galette?

By: Mariana

Mariana — Fri, 07 Aug 2009 22:53:58 +0000

I had some CSA kale and cabbage and decided to make this and it was amazing! I usually am afraid of making my own crusts but here it was totally worth it. My husband, 2 year old son and I ate almost the whole thing ourselves. Thanks for sharing the recipe and the great tips, as usual your recipe was a hit at our house!

By: caarin

caarin — Sun, 15 Feb 2009 00:21:42 +0000

yumma yumma! I belong to an organic farm co-op and had received a cabbage as part of the order. We don’t make normally cook cabbage, so I googled a recipe and landed here. Fantastic! Even my kids love it. I cheated a bit and made the crust in the food processor. Much faster, but lovely and flakey all the same. I also skipped the vinegar since I didn’t have any. Super delicious. I will definitely make it again – soon!
Thank you!

By: julia

julia — Mon, 02 Feb 2009 04:31:19 +0000

um, i just made this. though i omitted the egg, this was incredibly delicious. very well done.

btw. that crust is incredibly genius.

By: deb

deb — Sun, 04 Jan 2009 23:34:46 +0000

It is a vinegar flavored with tarragon, an herb. Here's an example. If you can't find it/don't want it, just use a white wine or champagne vinegar instead.

By: nancy

nancy — Sun, 04 Jan 2009 23:03:00 +0000

What is tarragon vinegar? Is there a substitute, or can I just leave it out?

By: cake

cake — Tue, 25 Nov 2008 15:29:37 +0000

i made this too, and loved it. i tried to make the horseradish sauce from scratch, from some roots that my neighbor dug up for me. it didn’t work out very well. it just wasn’t strong enough. i think i would just use prepared sauce if i did it again.

i want to try your crust. heather (at grow it. eat it.) raves about it.