Creamy Cabbage Veggie Puff Pastry Bake

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 8 oz (225g) cremini mushrooms, sliced
• 1 medium head of green cabbage (about 2 lbs / 900g), cored and thinly sliced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1 cup (240ml) vegetable broth
• 1 cup (240ml) heavy cream
• 2 tbsp all-purpose flour
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (15g) fresh parsley, chopped

• 1 package (17.3 oz / 490g) puff pastry (2 sheets), thawed according to package instructions
• 1 large egg, beaten with 1 tbsp water (for egg wash)

Instructions

1. 1. Prepare the Oven and Pastry (Intensity: Low)
2. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
3. On a lightly floured surface, gently roll out one sheet of the thawed puff pastry to fit the bottom and slightly up the sides of your baking dish. Press it gently into the corners. Place the dish in the refrigerator while you make the filling.
4. 2. Sauté the Vegetables (Intensity: Medium)
5. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
6. Add the minced garlic, grated carrot, and sliced mushrooms. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms have released their liquid and are starting to brown.
7. 3. Cook the Cabbage (Intensity: Medium-High)
8. Add the thinly sliced cabbage to the skillet in batches if necessary. Stir to combine with the other vegetables.
9. Sprinkle over the dried thyme, smoked paprika, salt, and a generous amount of black pepper.
10. Cook the cabbage down for about 10-12 minutes, stirring frequently, until it has wilted significantly and reduced in volume by about half.
11. 4. Create the Creamy Sauce (Intensity: Medium)
12. Sprinkle the flour over the vegetable mixture and stir to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
13. Pour in the vegetable broth and heavy cream. Stir constantly as the mixture begins to simmer and thicken. This should take about 3-5 minutes.
14. Once the sauce is thick and bubbly, remove the skillet from the heat. Stir in the grated Parmesan cheese and fresh parsley until melted and well combined. Taste and adjust seasoning if needed. Let the filling cool slightly for 10 minutes.
15. 5. Assemble the Bake (Intensity: Low)
16. Remove the pastry-lined baking dish from the refrigerator. Pour the creamy cabbage and vegetable filling evenly into the dish.
17. Roll out the second sheet of puff pastry and carefully place it over the top of the filling. Trim any excess pastry and crimp the edges of the top and bottom pastry sheets together to seal the bake.
18. Cut a few small slits in the top pastry to allow steam to escape. Brush the entire top surface with the prepared egg wash.
19. 6. Bake to Golden Perfection (Intensity: High – Oven)
20. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed up and a beautiful, deep golden brown.
21. If the edges are browning too quickly, you can loosely cover them with strips of aluminum foil.
22. 7. Rest and Serve (Intensity: Low)
23. Once baked, remove the dish from the oven and let it rest on a wire rack for at least 10-15 minutes. This allows the filling to set, making it easier to serve.
24. Slice into generous portions and serve hot. Enjoy this delicious and comforting bake!

Nutrition

Calories: 550 kcal · Protein: 10g · Fat: 38g · Carbohydrates: 42g Dietary · Saturated Fat: 16g · Fiber: 5g · Sugar: 8g · Sodium: 450mg