Savoy cabbage in puff pastry

Savoy cabbage in puff pastry

Thierry, junior doctor


„This wonderful combination of puff pastry, hearty savoy cabbage, and molten cheese is an excellent choice for a vegetarian main course.“

Difficulty

Medium 👍
40
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
½
savoy cabbage
1 clove
garlic
100 g
cherry tomatoes
150 g
mountain cheese (e.g. Gruyère or cheddar)
1 tbsp
vegetable oil
½ tsp
nutmeg (ground)
20 g
parsley
5
egg yolks (divided)
100 g
crème fraîche
1 package
puff pastry
salt
pepper
four for work surface
Metric
Imperial
  • 0.5 savoy cabbage
  • 1 clove garlic
  • 100 g cherry tomatoes
  • 150 g mountain cheese (e.g. Gruyère or cheddar)
  • 1 tbsp vegetable oil
  • 0.5 tsp nutmeg (ground)
  • 20 g parsley
  • 5 egg yolks (divided)
  • 100 g crème fraîche
  • 1 package puff pastry
  • salt
  • pepper
  • four for work surface

Utensils

  • cheese grater
  • saucepan
  • baking tray
  • cooking spoon (optional)
  • oven
  • baking paper
  • large bowl
  • brush
  • cutting board
  • knife
  • fine grater (optional)
  • rolling pin

Enjoy with

Chasselas, 2014
Chasselas is fresh and vibrant. This white wine carries delicate almond undertones which complement the acidity of the tomatoes and the crème fraîche. Best enjoyed young.

Nutrition per serving

Cal
651
Protein
21g
Fat
52g
Carb
26g

Step 1/9

Preheat oven to 180°C/350°F. Quarter savoy cabbage and cut into thin slices. Peel and chop garlic. Quarter cherry tomatoes and grate cheese.
  • 0.5 savoy cabbage
  • clove garlic
  • 100 cherry tomatoes
  • 150 mountain cheese
  • cheese grater
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Quarter savoy cabbage and cut into thin slices. Peel and chop garlic. Quarter cherry tomatoes and grate cheese.

Step 2/9

Sauté savoy cabbage in some vegetable oil until lightly browned. Season with salt, pepper, garlic, and nutmeg. Allow to cool down.
  • tbsp vegetable oil
  • 0.5 tsp nutmeg
  • salt
  • pepper
  • saucepan
  • fine grater
  • cooking spoon

Sauté savoy cabbage in some vegetable oil until lightly browned. Season with salt, pepper, garlic, and nutmeg. Allow to cool down.

Step 3/9

In the meantime chop parsley.
  • 20 parsley
  • cutting board
  • knife

In the meantime chop parsley.

Step 4/9

In a large bowl, mix sautéed savoy cabbage with cheese, cherry tomatoes, egg yolks, crème fraîche, and parsley.
  • egg yolks
  • 100 crème fraîche
  • large bowl
  • cooking spoon

In a large bowl, mix sautéed savoy cabbage with cheese, cherry tomatoes, egg yolks, crème fraîche, and parsley.

Step 5/9

Roll out puff pastry.
  • package puff pastry
  • flour for work surface
  • rolling pin

Roll out puff pastry.

Step 6/9

Cut puff pastry into approx. 15 cm x 15 cm (6 inch x 6 inch) squares.
  • cutting board
  • knife

Cut puff pastry into approx. 15 cm x 15 cm (6 inch x 6 inch) squares.

Step 7/9

Place 1 heaping tbsp. of filling in the center of each square.

Place 1 heaping tbsp. of filling in the center of each square.

Step 8/9

Fold up each side of the square. Twist, and press tightly to seal.

Fold up each side of the square. Twist, and press tightly to seal.

Step 9/9

Transfer pastries to a lined baking tray. Brush with egg yolk and bake in a preheated oven at 180°C/355°F for approx. 10 - 15 min. until golden. Serve with a fresh salad on the side.
  • egg yolk
  • baking tray
  • oven
  • baking paper
  • brush

Transfer pastries to a lined baking tray. Brush with egg yolk and bake in a preheated oven at 180°C/355°F for approx. 10 - 15 min. until golden. Serve with a fresh salad on the side.