Creamy Cabbage & Veggie Puff Pastry Bake

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

For the Filling

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups green cabbage, thinly sliced
• 1 medium carrot, grated
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• ½ cup heavy cream
• ½ cup sour cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

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). Grease a 9-inch (23 cm) pie dish or baking dish.
2. Heat the butter and olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.
3. Stir in the cabbage, carrot, bell pepper, mushrooms, thyme, smoked paprika, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and most of the moisture has evaporated.
4. Reduce the heat to low and stir in the heavy cream and sour cream. Cook for 2 minutes, then remove from the heat. Mix in the mozzarella and Parmesan until melted. Let the filling cool for about 10 minutes.
5. Spoon the filling into the prepared baking dish. Lay the puff pastry over the top, trimming any excess and tucking the edges inside the dish. Cut a few small slits in the pastry to allow steam to escape.
6. Brush the pastry with the beaten egg and sprinkle with sesame or poppy seeds, if using.
7. Bake for 25–30 minutes, or until the pastry is puffed and deeply golden brown.
8. Let the bake rest for 10 minutes before serving.

Serving Suggestions

• Pair with a crisp green salad or roasted vegetables.
• Serve alongside grilled chicken, roasted pork, or baked salmon for a heartier meal.
• Enjoy with a bowl of tomato soup for a comforting lunch.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes to help keep the pastry crisp.