Sausage Cabbage And Red Onion Galette Recipes

SAUSAGE, CABBAGE, AND RED ONION GALETTE

Steps:

• Heat oven to 400°F In a large bowl, toss together the onion, cabbage, thyme, oil, and salt and pepper. Add the sausage and cheddar, and toss to combine.
• Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper (and crust) onto a baking sheet. Spoon the cabbage mixture onto the crust, leaving a 2" border all the way around. Fold the border of the crust over the cabbage mixture.
• Brush the crust with the egg and bake until the crust is golden brown and the vegetables are tender, 20 to 25 minutes. Cover the crust with foil if it is getting too dark.

SAUSAGE, CABBAGE AND RED ONION GALETTE

Steps:

• Heat oven to 400°F. In a large bowl, toss together the onion, cabbage, thyme, oil, and ¼ tsp each salt and pepper. Add the sausage and Cheddar and toss to combine.
• Working on a piece of parchment paper, roll the pie crust into a 14-in. circle. Slide the paper (and crust) onto a baking sheet. Spoon the cabbage mixture onto the pie crust, leaving a 2½-in.border all the way around. Fold the border of the crust over the cabbage mixture.
• Brush the crust with the egg and bake until the crust is golden brown and the vegetables are tender, 20 to 25 minutes. (Cover with foil if the crust is getting dark.)

SAUSAGE SMOTHERED IN RED CABBAGE

Steps:

• Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
• In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.

SAUSAGES WITH POTATOES AND RED CABBAGE

Steps:

• Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.
• Sprinkle caraway and coriander seeds and 3/4 teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.
• Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.
• When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.
• Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.
• Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.

CABBAGE GALETTE

Steps:

• Heat the oven to 180*C/375*F.
• Steam the cabbage for 3 minutes. Smear a pie dish with olive oil and heat in the oven.
• In a bowl, mix together the bacon, eggs, shallots, garlic, parsley and seasoning. Add the flour and milk and blend into a smooth dough.
• Remove the hot pie dish from the oven. Spread half the dough over the base of the dish, pile on the cabbage and pack it down with your hands. Cover with the remaining dough.
• Bake for 35 minutes, until golden and firm.