Cabbage Galette

Cabbage galette is introduced to the sides menu in two forms, "summer" or "winter", interchangeably as entree, main meal, snack or side dish. The intention is to get away from the boring coleslaw. Savoy cabbage is blanched in a big pot of boiling water and cooled quickly to retain crispness and colour.

In the summer cabbage galette, the cabbage is served, warm or cold, with seasonal salsa, and dressed with complementing sauces.



Depending on the meals eaten, sauces include vinegars, oil infusions, pestos, and tomato based sauces in addition to salad dressings like mayonnaise.



The winter cabbage galette comprises blanched savoy cabbage layered over a bacon and onion pancake, and topped with more pancake batter before baking in the oven. Bacon can be omitted for a vegetarian version.



Unlike the common cabbage, the savoy cabbage retains its attractive green colour during cooking.



The baked cabbage galette is garnished with herb and served with complementing sauces.