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Member recipe

Galette au Chou

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Serves 4

A bacon and onion dough with cabbage filling.

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  • 1/2 Savoy Cabbage, roughly chopped
  • 200g diced bacon
  • 2 eggs
  • 3 shallots
  • 3 cloves of garlic
  • 200g flour
  • 250m1 milk
  • olive oil
  • parsley
  • sea salt
  • freshly ground black pepper


    1. Preheat the oven to 200 degrees. Smear a round, deep, cake tin with olive oil.
    2. In a bowl, mix the chopped bacon, shallots, eggs, garlic, flour, milk, parsley and seasoning. Mix to make a smooth dough.
    3. Steam the cabbage for a few minutes until wilted.
    4. Line the bottom of the tin with half the dough, then cover with the cabbage. Cover the cabbage with the remaining dough.
    5. Bake for 30 minutes until browned and a skewer comes out clean.

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