Cabbage pie made with puff pastry
Description
Cabbage pie made with puff pastry at home can be prepared using leftover stewed cabbage, which significantly reduces cooking time. 1. Shred the cabbage, lightly salt it, and knead it with your hands. 2. Peel and finely chop the onion. 3. Heat oil in a skillet and sauté the onion until golden brown. 4. Wash the tomatoes, dry them, and finely chop. Alternatively, blend them in a blender. 5. Add the cabbage to the sautéed onion and pour in the tomato sauce. Season with salt and pepper to taste. Simmer for 10–15 minutes. 6. Unroll the puff pastry and cut it into equal squares. You can make one large pie or several individual portions. 7. Remove the cabbage from heat and let it cool slightly. If there is excess tomato juice, drain the cabbage through a colander. 8. Place an even layer of cabbage onto the pastry, leaving about 1 cm around the edges. 9. Beat the egg and brush it along the edges. Carefully fold the individual pies into envelopes, or cover the large pie with a second sheet of pastry. Seal the edges well. 10. Brush the pie with the remaining egg to achieve a golden, crispy crust. Prick a few holes with a fork to allow steam to escape. 11. Bake in the oven for 15–20 minutes. This simple recipe for cabbage pie with puff pastry can be enhanced with additional vegetables, meat, or even cheese. Serve cooled or slightly warm.