Creamy Cabbage & Veggie Puff Pastry Bake

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.

Equipment

• Large skillet
• Saucepan
• 9×13-inch baking dish
• Oven

Ingredients

• 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
• 2 tbsp butter (for sauce)
• 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)
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Fresh dill (optional garnish)
• Sesame seeds (optional garnish)

Instructions

1. Heat the butter and olive oil in a large skillet over medium heat.
2. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. 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.
4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
5. Gradually whisk in the milk until smooth. Cook until the sauce thickens, about 3–5 minutes.
6. Remove from the heat and stir in the mozzarella, Parmesan, garlic powder, and nutmeg until smooth.
7. Mix the cheese sauce with the cooked vegetables. Allow the filling to cool slightly.
8. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
9. Lay one sheet of puff pastry in the bottom of the dish, pressing gently into the corners.
10. Spread the cabbage filling evenly over the pastry.
11. 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.
12. Brush the top with beaten egg.
13. Bake for 35–40 minutes, or until the pastry is puffed, crisp, and deep golden brown.
14. Let the bake rest for 10 minutes before slicing.
15. Garnish with fresh dill or sesame seeds if desired. Serve warm with a fresh green salad or a bowl of soup.

Notes

Let the filling cool before assembling to help keep the pastry crisp. Fresh dill adds the best flavor, but dried dill works well too. Thaw the puff pastry according to the package directions before using. Squeeze any excess moisture from the cooked cabbage before adding the cheese sauce. Add cooked mushrooms or spinach for extra flavor and texture. Sprinkle extra Parmesan on top before baking for a crisp, cheesy crust. Use sharp cheddar, Gruyère, or Swiss cheese for a different flavor profile.