Creamy Cabbage Veggie Puff Pastry Bake

Ingredients

For the Filling

• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups green cabbage, thinly shredded
• 1 medium carrot, grated
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp Dijon mustard (optional)

For the Pastry

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 tbsp sesame seeds or poppy seeds (optional)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a large skillet, melt the butter with the olive oil over medium heat.
3. Add the chopped onion and cook for 3–4 minutes until softened.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the shredded cabbage and grated carrot. Season with the Italian seasoning, paprika, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender.
6. Pour in the heavy cream and stir well. Add the mozzarella cheese and half of the Parmesan cheese. Cook until the cheese has melted and the filling is creamy. Remove from the heat and let it cool slightly.
7. Roll out the puff pastry onto the prepared baking tray. Spoon the filling into the center, leaving a border around the edges.
8. Fold the edges of the pastry over the filling, or cover with a second sheet of puff pastry and seal the edges if making a fully enclosed pie.
9. Brush the pastry with the beaten egg and sprinkle with sesame seeds or poppy seeds, if desired.
10. Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
11. Let the bake cool for 5 minutes before slicing and serving.

Serving Suggestions

Serve warm with a fresh green salad, roasted vegetables, or a bowl of creamy soup for a comforting meal.