I recently bought a recipe book called ‘Best vegetarian Recipes’ and this recipe seemed too easy to make. What’s more, it’s easily made as a snack for kids after school, instead of giving them sugar coated cereals/chocolates etc etc.. 🙂
Ok back to the recipe.
Recipe (serves 4-6)
- 300g cabbage sliced thin
- 1 tsp cumin seeds
- 1 onion sliced thin
- 3-4 tbsp. butter
- 3 eggs
- 1 sheet ready made chilled puff pastry , measuring about 40x20cm
For the glaze
- 1 egg yolk
- 1 tbsp water
- 1 tbsp breadcrumbs ( I used panko)
Discard outer leaves of the cabbage and stalk and chop finely. Heat butter in a large pan. Add cumin seeds ,let sizzle for 30 seconds, then add finely sliced onions. Sweat the onions till lightly caramelised, then add cabbage. Season with salt. Stir fry for about 15-20minutes until soft.
Put eggs in a pan, cover with cold water and bring to boil. Reduce heat and simmer for 10minutes, then drain. Remove shells from eggs and chop it up. Put the chopped eggs into a bowl then add the cooked cabbage to it, mix well.
Preheat oven to 220 deg C. Put puff pastry sheet on a dampened baking tray. Spread the cabbage and egg mixture lengthways on one half of the pastry sheet. Brush the edges with water and fold the other side over to enclose it. Seal together by pressing with a fork along joins.
Whisk together the egg yolk and water. Brush the pastry with the mixtureand make some holes on the top with a fork. Sprinkle the breadcrumbs over.
Bake the pie in the oven for 12-15minutes, until the pastry is crisp and golden brown.
Cut into portions and enjoy! 🙂