Ingredients
For the filling:
4 cups finely shredded cabbage
2 medium carrots, grated
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp butter or olive oil
2 eggs
1 cup (240 ml) heavy cream
1 cup shredded mozzarella or cheddar cheese
¼ cup grated Parmesan
2 tbsp chopped fresh dill or parsley
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional)
For the pastry:
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 375°F (190°C)and grease a 9×13-inch (23×33 cm) baking dish.
Heat the butter in a skillet. Sauté the onion for 3–4 minutes, then add the garlic. Stir in the cabbage and carrots and cook for 5–7 minutes until slightly softened. Let cool.
In a large bowl, whisk together the eggs, heavy cream, mozzarella, Parmesan, herbs, salt, pepper, and paprika.
Fold the cooled vegetable mixture into the creamy mixture.
Line the baking dish with one sheet of puff pastry, pressing it gently into the corners.
Spread the cabbage filling evenly over the pastry.
Cover with the second puff pastry sheet and seal the edges. Brush the top with beaten egg and cut a few small slits to allow steam to escape.
Bake for 35–45 minutes, or until the pastry is deep golden brown and crisp.
Let rest for 10 minutes before slicing into squares.
Serving Suggestions
Serve warm with:
A fresh green salad
Sour cream or Greek yogurt
Tomato soup for a comforting meal
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8–10