Description
Creamy Cabbage & Veggie Puff Pastry Bake is a deliciously flaky, golden-brown savory pie filled with tender cabbage, carrots, onions, herbs, and a rich, creamy cheese sauce. Wrapped in buttery puff pastry and baked until crisp and beautifully browned, this comforting dish is perfect for lunch, dinner, brunch, or as a vegetarian main course. Every bite combines creamy vegetables with a light, crisp pastry that will have everyone coming back for seconds.
Ingredients
For the Filling
4 cups finely shredded green cabbage
2 medium carrots, grated
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
1 tsp dried dill (or 2 tbsp fresh dill)
1 tsp dried parsley
Salt and black pepper, to taste
For the Creamy Sauce
2 tbsp butter
2 tbsp all-purpose flour
1½ cups milk
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp garlic powder
¼ tsp nutmeg (optional)
For the Pastry
2 sheets frozen puff pastry, thawed
1 egg, beaten (for egg wash)
Optional Garnish
Fresh dill
Sesame seeds
Instructions
Step 1: Prepare the Vegetables
Heat the butter and olive oil in a large skillet over medium heat.
Add the onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add the cabbage and carrots, seasoning with salt, pepper, dill, and parsley.
Cook for 8–10 minutes until the vegetables are tender. Remove from the heat.
Step 2: Make the Cheese Sauce
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk until smooth.
Cook until the sauce thickens, about 3–5 minutes.
Remove from the heat and stir in the mozzarella, Parmesan, garlic powder, and nutmeg until smooth.
Mix the cheese sauce with the cooked vegetables.
Allow the filling to cool slightly.
Step 3: Assemble the Bake
Preheat the oven to 400°F (200°C).
Grease a 9×13-inch baking dish.
Lay one sheet of puff pastry in the bottom of the dish, pressing gently into the corners.
Spread the cabbage filling evenly over the pastry.
Cover with the second sheet of puff pastry.
Seal the edges and cut a few small slits in the top to allow steam to escape.
Brush the top with beaten egg.
Step 4: Bake
Bake for 35–40 minutes, or until the pastry is puffed, crisp, and deep golden brown.
Let the bake rest for 10 minutes before slicing.
Step 5: Serve
Garnish with fresh dill or sesame seeds if desired.
Serve warm with a fresh green salad or a bowl of soup.
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