Sausage, Cabbage and Red Onion Galette

This recipe is from page 102 of the January 2012 issue of Woman’s Day magazine. It is quick and tasty.

 

 

 

 

 

 

 

Sausage, Cabbage and Red Onion Galette

  • 1 red onion, thinly sliced
  • small head  cabbage, cored and sliced ½ in. thick (about 4 cups)
  • 2 tablespoon(s) (small  sprigs) fresh thyme
  • 2 tablespoon(s) olive oil
  • Kosher salt  and pepper
  • 8 ounce(s) Italian  sausage, casings removed, crumbled into small pieces
  • 3 ounce(s) extra-sharp Cheddar, grated
  • 1 (refrigerated) rolled  pie crust
  • 1 large egg, beaten

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.)

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