Cabbage Galette with Caramelized Cabbage and Gruyère

This cabbage galette wraps sweet, golden caramelized cabbage and melted Gruyère in a rustic, folded crust. It bakes on a sheet pan, so it takes less fuss than a pie while still looking like it came from a bakery.

why make this recipe

Cooking cabbage slowly in butter brings out its natural sweetness and gives it browned, crisp edges. Gruyère adds a nutty, savory contrast, and a refrigerated pie crust keeps the dough simple.

• It turns an inexpensive vegetable into a centerpiece.
• The free-form shape does not need a pie plate.
• It works as a main dish with a salad or as a side for a larger meal.
• The filling can be cooked ahead and cooled before assembly.

how to make Cabbage Galette

Ingredients

For the filling

• 1 1/4 pounds green cabbage (about 1/2 medium head), cored and thinly sliced, about 6 cups (570 g)
• 2 tablespoons unsalted butter (28 g)
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups shredded Gruyère cheese, divided (6 ounces, 170 g)

For the crust

• 1 refrigerated 9-inch pie crust (from a 14.1-ounce box)
• 1 tablespoon all-purpose flour, for rolling
• 1 large egg beaten with 1 tablespoon water, for brushing

Directions

1. Start the cabbage: Heat the butter and olive oil in a large 12-inch skillet over medium heat until the butter melts. Add the cabbage, salt, and pepper. Toss to coat.
2. Soften the cabbage: Cover the skillet and cook for 5 minutes, stirring once, until the cabbage begins to wilt.
3. Caramelize the cabbage: Uncover and continue cooking for 15 to 20 minutes, stirring often, until the cabbage is soft, golden, and browned at the edges. Reduce the heat if it begins to scorch. Spread it on a plate and let it cool for 15 minutes.
4. Heat the oven: While the cabbage cools, heat the oven to 400°F (200°C) with a rack in the middle. Line a large rimmed baking sheet with parchment paper.
5. Roll the crust: Let the pie crust stand at room temperature for about 10 minutes, or as directed on the package. On a lightly floured surface, roll it into a 12-inch circle. Transfer it to the prepared baking sheet.
6. Assemble the galette: Sprinkle 3/4 cup of the Gruyère over the center of the crust, leaving a 2-inch border. Top with the cooled cabbage, then fold the border over the filling, pleating as you go. The center stays open.
7. Brush the crust: Brush the folded edges with the egg wash.
8. Bake: Bake for 20 minutes. Sprinkle the remaining 3/4 cup Gruyère over the exposed cabbage and bake for 10 to 15 minutes more, until the crust is deep golden and the cheese is melted and bubbly. Cover the edges with foil if they brown too fast.
9. Rest and slice: Let the galette rest on the baking sheet for 10 minutes. Slide it onto a cutting board and cut it into wedges with a sharp knife.

how to serve Cabbage Galette

Serve warm, cut into 6 wedges as a main dish or 8 smaller wedges as a side. A simple green salad with a sharp vinaigrette balances the rich cheese.

For a party spread, cut thinner wedges and serve them on a board.

how to store Cabbage Galette

Refrigerate leftovers in a covered container within 2 hours of baking, or within 1 hour if the room is above 90°F (32°C). Keep them at 40°F (4°C) or below and use within 3 to 4 days.

To reheat, place wedges on a baking sheet in a 375°F (190°C) oven until hot throughout and the crust is crisp again. Leftovers should reach 165°F (74°C).

tips to make Cabbage Galette

• Slice the cabbage thinly so it browns evenly.
• Do not crowd the skillet, or the cabbage will steam instead of caramelizing.
• Cool the cabbage before filling the crust, so the dough stays firm.
• Keep the filling out of the border so the pleats seal.
• Add the second layer of Gruyère partway through baking so it melts without scorching.
• Rest the galette before cutting so the filling sets.

variation

For an herb version, sprinkle 1 teaspoon fresh thyme leaves over the cabbage before folding the crust. Keep the other ingredients and times the same.

FAQs

What is a galette?
A galette is a free-form tart. You roll out the dough, add the filling to the center, and fold the edges over it without using a pan.

Why is my cabbage not browning?
The skillet may be crowded, or the heat may be too low. Cook it uncovered after the first 5 minutes and stir often.

How do I keep the crust from getting soggy?
Cook the cabbage until it is fairly dry, then cool it before assembly. The cheese layer under the cabbage also helps.

Can I use homemade pie dough?
Yes, if it is rolled into a similar 12-inch circle. This recipe was written with refrigerated crust, so watch the bake time.

Can I make cabbage galette ahead?
You can cook and refrigerate the cabbage up to a day ahead. Assemble and bake the galette closer to serving time for the crispest crust.

Can I use red cabbage?
This recipe is written with green cabbage. Red cabbage cooks and colors differently, so test it before publishing it as a swap.

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Ellie

Cabbage Galette with Caramelized Cabbage and Gruyère

A rustic folded crust filled with golden caramelized cabbage and melted Gruyère. Prep Time: 25 minutes Cook Time: 1 hour Additional Time: 25 minutes cooling and resting Total Time: 1 hour 50 minutes Yield: 1 galette; about 6 main-dish or 8 side-dish wedges Category: Main Dish Method: Stovetop and Baked Cuisine: French-Inspired

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Ingredients Equipment Method Notes

Ingredients

  

• For the filling:
• 1 1/4 pounds green cabbage about 1/2 medium head, cored and thinly sliced, about 6 cups (570 g)
• 2 tablespoons unsalted butter 28 g
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups shredded Gruyère cheese divided (6 ounces, 170 g)
• For the crust:
• 1 refrigerated 9-inch pie crust from a 14.1-ounce box
• 1 tablespoon all-purpose flour for rolling
• 1 large egg beaten with 1 tablespoon water for brushing

Equipment

• 12-inch skillet with lid
• Rimmed baking sheet
• Parchment Paper
• Rolling Pin
• Pastry brush
• Sharp Knife
• Food thermometer for reheating

Method

 

1. Heat the butter and olive oil in a large 12-inch skillet over medium heat. Add the cabbage, salt, and pepper and toss to coat.
2. Cover and cook for 5 minutes, stirring once, until the cabbage begins to wilt.
3. Uncover and cook for 15 to 20 minutes, stirring often, until soft, golden, and browned at the edges. Reduce the heat if it scorches. Spread on a plate and cool for 15 minutes.
4. Heat the oven to 400°F (200°C) with a rack in the middle. Line a large rimmed baking sheet with parchment paper.
5. Let the pie crust stand at room temperature for about 10 minutes, or as directed. On a lightly floured surface, roll it into a 12-inch circle and transfer to the baking sheet.
6. Sprinkle 3/4 cup of the Gruyère over the center, leaving a 2-inch border. Top with the cooled cabbage. Fold the border over the filling, pleating as you go, leaving the center open.
7. Brush the folded edges with the egg wash.
8. Bake for 20 minutes. Sprinkle the remaining 3/4 cup Gruyère over the exposed cabbage and bake 10 to 15 minutes more, until the crust is deep golden and the cheese is melted. Cover the edges with foil if they brown too fast.
9. Rest on the baking sheet for 10 minutes, then slice into wedges.

Notes

Slice the cabbage thinly and do not crowd the skillet.

Cool the cabbage before assembly.

Keep the filling out of the 2-inch border so the pleats seal.

Refrigerate within 2 hours (1 hour above 90°F/32°C). Store at 40°F (4°C) or below and use within 3 to 4 days.

Reheat on a baking sheet at 375°F (190°C) until the center reaches 165°F (74°C).

Optional variation: sprinkle 1 teaspoon fresh thyme leaves over the cabbage before folding.

Contains wheat, egg, and dairy. Check the crust and cheese labels for other ingredients and allergens.