Cabbage with Cream Pastry
Instructions:
- Prepare the Cabbage Filling:
- In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until softened (about 2-3 minutes).
- Add shredded cabbage, salt, pepper, and nutmeg (if using). Cook, stirring occasionally, until the cabbage is tender and slightly caramelized, about 8-10 minutes.
- Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and let cool to room temperature.
- Prepare the Pastry:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry or pie dough on a lightly floured surface to smooth any creases.
- Assemble:
- Spoon the cooled cabbage mixture onto one half of the pastry, leaving a 1-inch border around the edges.
- Fold the pastry over the filling to create a turnover or pocket. Seal the edges by pressing with a fork.
- Alternatively, layer the filling into a pie dish and cover with pastry, sealing the edges.
- Egg Wash and Bake:
- Brush the top of the pastry with beaten egg for a golden finish. Cut a few small slits on top to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Serve:
- Let the pastry cool slightly before slicing. Serve warm as a main course with a side salad or as a side dish for roasted meats.
Tips for Success:
- For a flakier crust: Chill the assembled pastry for 15 minutes before baking.
- Add extra flavor: Mix cooked bacon, ham, or sautéed mushrooms into the cabbage filling.
- Go vegetarian: Substitute Parmesan with a vegetarian-friendly cheese.
This Cabbage with Cream Pastry is a comforting and elegant way to enjoy cabbage. Let me know if you’d like variations or wine pairing suggestions!
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