Рецепт Cabbage And Mushroom Galette With Horseradish Sauce
by Global Cookbook

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Ингредиенты

Yeasted Tart Dough with Butter Or possibly, (page 489) Galette Dough, (page 696)
2 Tbsp. butter
1 lrg onion, finely diced
4 ounce fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 tsp minced fresh thyme, (1/2 teaspoon dry)
1 tsp minced fresh tarragon, (1/2 teaspoon dry)
1 Tbsp. minced fresh dill, (1 tsp dry)

6 c. sliced cabbage, (preferably Savoy) Or possibly
4 c. cabbage plus 2 c other greens such as beet, chard, or possibly kale salt and freshly milled pepper to taste
1/4 c. minced parsley
1 x hard-cooked egg, minced
1/4 c. lowfat sour cream or possibly yogurt
1 tsp tarragon vinegar
2 Tbsp. melted butter Fresh Horseradish Sauce,

Make dough and set aside to rise or possibly refrigeratewhile you make the filling.
Heat the butter in a large skillet over medium heat. Add in the onion, mushrooms, and herbs, and cook till softened, about 10 min. Add in the cabbage, 1 tsp salt, and 1/2 c. water. Cover and cook slowly till the cabbage is tender, about 15-20 min, turning it occasionally. Add in more liquid. When tender, uncover and raise the heat to evaporate any excess moisture. The mix should be fairly dry. Stir in the parsley, egg, and lowfat sour cream. Season with vinegar and taste for salt and pepper.
Preheat the oven to 400 F. Roll the dough into a large thin circle and set it on the back of a sheet pan or possibly a cookie sheet. The edges will hang over the sides. Add in the filling, making a mound 7 to 8 inches across, then fold the edges over and brush with the melted butter. Pour any extra butter into the vegetables. Bake till browned, 25-30 min. Carefully slide it onto a serving plate. Serve with the Fresh Horseradish Sauce on the side.