This is a very tasty winter meal. We enjoyed it as a main meal, it would also be good as an appetizer or for a brunch.

Cabbage, Chestnut and Apple Galette

Yield: 1 galette


for the dough:

  • 1 & 3/4 cups AP flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening such as coconut oil or vegan margarine
  • 3/4 cup cold water or less

for the cabbage chestnut filling:

  • 2 ounces vegan margarine
  • 1 onion, chopped
  • 1 apple, cleaned, cored and chopped
  • 1 head of cabbage (1 pound) shredded
  • pinch salt
  • 1 teaspoon sugar
  • 12-14 cooked chestnuts, peeled

Cabbage, Chestnut and Apple Galette


to make the dough:

  1. Place the flour and salt in a food processor with the dough making attachment.
  2. Add the vegetable shortening and pulse the food processor to blend the flor and margarine.
  3. You want the consistency of sand.
  4. Add less than the 1/2 cup of cold water and pulse again to form a ball of dough.
  5. If more water is needed, then add.
  6. Wrap the dough in plastic wrap and place in the refrigerator to cool.

to make the filling:

  1. Chop the onion, shred the cabbage, peel and chop the apple.
  2. Prepare the chestnuts.
  3. Heat the vegan margarine in a large frying pan.
  4. Add the chopped onion and saute until glassy.
  5. Add the shredded cabbage and cook until wilted, stirring to mix evenly with the margarine.
  6. Add the chopped apples salt and sugar and mix well.
  7. Remove from the heat and mix in the chestnuts.

to assemble and bake the galette:

  1. Preheat the oven to 400 F / 204 C.
  2. Flour your rolling pin and work space.
  3. Roll the dough out.
  4. You will want it to be a rough circle, 2 inches larger all around than your serving plate.
  5. Place the dough on a cookie-sheet with baking parchment or silicone mat.
  6. Put the cooked cabbage mixture in the center of the dough and carefully bring the edges up and fold over around the edge of the top.,
  7. Crimp the overlapping parts of the dough together.
  8. Brush the galette with soy-milk and bake for 30 minutes or until golden brown.
  9. Serve the galette warm from the oven.


We enjoyed the galette with spicy red onion jam.