Sausage, Cabbage, and Red Onion Galette

I found this recipe in Woman's Day. I have posted it as printed in the magazine, but I used regular ground sausage since I do not care for some of the spices in Italian sausage (personal preference). This made four healthy servings, and we really liked it. It was a nice quick dinner.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  red onion, thinly sliced
• 1⁄2 small  head cabbage, cored and sliced 1/2-inch thick (about 4 C)
• 2  tablespoons  small sprigs fresh thyme
• 2  tablespoons olive oil
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon pepper
• 8  ounces Italian sausage, casings removed, and crumbled into small pieces
• 3  ounces extra-sharp cheddar cheese, grated
• 1  refrigerated rolled  pie crust
• 1  large egg, beaten

Directions

1. 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.
2. 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.
3. 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.