Whip up a batch of these Cabbage Puff Pastry Triangles for an appetizer that's sure to please.
Drawing from Eastern European traditions, this recipe involves crispy, golden puff pastry, enveloping a heartwarming filling of tender cabbage and aromatic spices.
Add a hint of fresh dill or some bacon bits for a personal touch to these easy and delightful bites, perfect for any occasion.
Pastries have a special place in the culinary world, often bringing a comforting touch to our daily routines. From the humble breakfast tables to grand party spreads, they can elevate any occasion with their delightful textures and flavors.
And when I think of Europe, especially Eastern Europe, I am instantly reminded of the quaint pastry shops that grace almost every street corner, offering a delightful range of baked goods, from pretzels to pies and, of course, stuffed pastries.
These pastry shops are a testament to the love people have for these baked delights. Some of them are so popular that people wait in line for them. It is an "on the go" meal when you run around the city with business. It is also a very cheap way of eating.
Reasons why you will love this recipe:
Crowd-Pleaser: Their crispy exterior coupled with a savory cabbage filling makes them a hit with both adults and kids alike. They are perfect for gatherings and can be served either warm or cold.
Vegetarian-friendly with a non-vegetarian twist: The basic recipe is vegetarian, making it a great option for everyone. And for those who prefer a touch of meat, adding a sprinkle of bacon while cooking the cabbage can elevate the recipe to a whole new level of deliciousness.
Versatility: Inspired by the popular filled pastries of Eastern Europe, these triangles can fit into any meal plan. Pair them with a fresh salad for a fulfilling lunch or enjoy them as a standalone snack; the choices are endless.
Easy and affordable: This simple recipe is made with readily available ingredients.
Puff Pastry (17.25 ounces package): I recommend Pepperidge Farm Frozen Puff Pastry Sheets as a reliable choice, known for its quality and consistency.
Pro Tip: Make sure it is properly thawed and do not forget it on the counter. Ideally, it should sit at room temperature for no more than 40 minutes; otherwise, it will be hard to work with it.
Cabbage: Green cabbage is generally preferred for its mild and slightly peppery flavor. Shred it finely to achieve a soft texture quickly during the cooking process.
Onion : Yellow or white onions are ideal for this recipe. Dice the onion small.
Vegetable Oil: Canola or vegetable oil are great options as they have a neutral flavor that won’t overpower the other ingredients.
Egg (for brushing the pastry): The egg wash gives the pastry a beautiful golden crust and adds a slight richness to the pastry.
Dill (Optional - fresh or dried): Fresh dill will provide a vibrant, bright flavor, while dried dill offers a more concentrated dill flavor. The choice depends on personal preference and availability.
Bacon (Optional): You can opt for a classic smoked bacon for a deeper flavor or go with a turkey bacon for a lighter touch. If using, chop it finely to ensure it distributes evenly and integrates well within the cabbage mixture.
How to make these crispy cabbage puff pastries:
Step 1: Preheat your oven.
Step 2: Thaw the puff pastry sheets.
Step 3. While the pastry is thawing, heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn translucent and soft.
If you want to add bacon, this is the time to do it. Set aside and let cool a little bit.
Step 4: Stir in the shredded cabbage and continue to cook for another 10-12 minutes, or until the cabbage is tender and all the ingredients are well combined. At this point, season the mixture with salt, pepper, and dried dill if using. Remove the pan from heat and set aside to cool for a few minutes.
Step 5: On a clean surface, roll out the thawed puff pastry sheets. Using a sharp knife, cut the pastry into even squares, each large enough to hold a generous spoonful of the cabbage filling.
Step 6: Place a heaping spoonful of the cooled cabbage mixture at the center of each pastry square. Fold the pastry over the filling to create a triangle or a rectangle, depending on your preference.
Press the edges firmly with a fork or your fingers to seal the parcels.
Brush the top of each pastries generously with the beaten egg(use a pastry brush) to ensure a golden and crispy crust.
Step 8: Bake in the preheated oven for 15-17 minutes or until the pastries are puffed up and golden brown. Keep a close eye on them to prevent burning.
Make sure you don't burn your tongue trying to munch on them right out of the oven! They are VERY HOT! Otherwise, enjoy!
Let the pastries cool to room temperature to prevent sogginess.
Store in an airtight container with parchment paper between layers. Use within 3-4 days. Reheat at 350°F for 5-7 minutes to regain crispness.
Unbaked: Freeze on a tray, then transfer to a freezer safe bag. Use within 2 months, baking from frozen with extra time.
Baked: Follow the unbaked method, but reheat for 10-15 minutes from frozen.
Absolutely! Feel free to add a pinch of your favorite spicy element, like red pepper flakes or a dash of hot sauce, to the cabbage mixture to give the pastries a kick.
While dill is a great choice, you can experiment with other herbs such as thyme, or oregano to add a different flavor profile to your pastries.
Yes, you can substitute puff pastry with phyllo dough or a pie crust for a different texture. Just keep in mind that the baking time might vary depending on the type of pastry you use.
Yes, you can prepare the cabbage filling up to a day in advance and store it in an airtight container in the refrigerator until you're ready to assemble and bake the pastries.
Are you interested in more puff pastry recipes? Here is my collection of pastries made with this delicious type of dough.
More appetizer recipes:
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Cabbage Puff Pastry Triangles
- 17.25 ounces package puff pastry (I used Pepperidge Farm Frozen Puff Pastry Sheets)
- ½ medium cabbage shredded
- 1 large onion chopped
- salt and pepper to taste
- 3-4 tablespoons vegetable oil
- 1 egg for brushing the pastry
- 1 tablespoon fresh dill, chopped or ½ teaspoon dried dill
- 8 ounces bacon
- Preheat your oven to 400°F (200°C).
- Thaw the puff pastry sheets at room temperature for a maximum of 40 minutes.
- While the pastry is thawing, heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn translucent and soft, which should take about 3-5 minutes. Optional: if you want to add bacon, chop it finely and add it to the pan together with the onions.
- Stir in the shredded cabbage and continue to cook for another 10-12 minutes, or until the cabbage is tender and all the ingredients are well combined. At this point, season the mixture with salt, pepper, and dried dill if using. Remove the pan from heat and set aside to cool for a few minutes.
- On a clean surface, roll out the thawed puff pastry sheets. Using a sharp knife, cut the pastry into even squares, each large enough to hold a generous spoonful of the cabbage filling.
- Place a heaping spoonful of the cooled cabbage mixture at the center of each pastry square. Fold the pastry over the filling to create a triangle or a rectangle, depending on your preference. Press the edges firmly with a fork or your fingers to seal the pastries.
- Transfer the pastries to a baking tray lined with parchment paper. Brush the top of each pastry generously with the beaten egg to ensure a golden and crispy crust.
- Bake in the preheated oven for 15-17 minutes or until the pastries are puffed up and golden brown. Keep a close eye on them to prevent burning.
- Remove the tray from the oven and allow the pastries to cool for a few minutes on a wire rack before serving.