Creamy Cabbage & Veggie Puff Pastry Bake

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Creamy Cabbage & Veggie Puff Pastry Bake

A crispy, golden puff pastry filled with seasoned cabbage and vegetables, topped with a creamy egg mixture for a soft, flavourful centre. Perfect for breakfast, lunch, or as a savoury snack!

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Servings: 12–16 squares

 Ingredients

For the Filling

  • 1 medium green cabbage, finely shredded (about 6 cups)
  • 2 medium carrots, grated
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter or olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried oregano or Italian seasoning
  • 1 cup shredded mozzarella cheese
  • ½ cup grated cheddar cheese

For the Creamy Mixture

  • 3 large eggs
  • 1 cup milk
  • ½ cup heavy cream
  • ½ cup mayonnaise or sour cream
  • ½ cup shredded mozzarella
  • ½ tsp garlic powder
  • Pinch of salt and pepper

For the Top

  • 2 sheets puff pastry (thawed)
  • 1 egg beaten (for egg wash)
  • 1 tbsp dried parsley or rosemary

 Instructions

Step 1: Prepare the Filling

  • Heat butter or olive oil in a large skillet.
  • Sauté onions for 3–4 minutes until soft.
  • Add garlic and cook for 30 seconds.
  • Stir in cabbage and carrots.
  • Season with salt, pepper, paprika, and oregano.
  • Cook for 10–12 minutes until the vegetables are tender.
  • Remove from heat and let cool slightly.
  • Mix in mozzarella and cheddar cheese.

Step 2: Make the Cream Mixture

In a bowl, whisk together:

  • Eggs
  • Milk
  • Heavy cream
  • Mayonnaise (or sour cream)
  • Garlic powder
  • Salt and pepper
  • Mozzarella

Mix until smooth.

Step 3: Assemble

  • Preheat oven to 375°F (190°C).
  • Grease a 9×13-inch baking dish.
  • Place one sheet of puff pastry on the bottom.
  • Spread the cabbage mixture evenly.
  • Pour the creamy egg mixture over the vegetables.
  • Cover with the second puff pastry sheet.
  • Seal the edges gently.

Step 4: Finish

  • Brush the top with beaten egg.
  • Sprinkle with parsley or rosemary.
  • Cut light score lines on top to make serving easier after baking.

Step 5: Bake

Bake for 40–45 minutes, or until:

  • The pastry is deep golden brown.
  • The filling is fully set.
  • The top is crispy and flaky.

Step 6: Serve

  • Let cool for 10 minutes before slicing.
  • Cut into squares.
  • Serve warm with yoghurt, sour cream, or your favourite dipping sauce.

 Tips

  • Add cooked shredded chicken for extra protein.
  • Mushrooms, spinach, or bell peppers make great additions.
  • Let the filling cool before assembling to keep the pastry flaky.
  • Reheat leftovers in the oven or air fryer for the best crispness.

Frequently Asked Questions

Can I make it ahead?
Yes! Assemble it, refrigerate for up to 24 hours, then bake when ready.

Can I freeze it?
Yes. Bake, cool completely, wrap tightly, and freeze for up to 2 months.

Can I use phyllo dough instead?
Absolutely. Brush each sheet with melted butter for a crisp, layered texture.

 Approximate Nutrition (Per Square)

  • Calories: 250–290
  • Protein: 8g
  • Carbohydrates: 18g
  • Fat: 17g
  • Fiber: 2g

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