Patties are small snacks made from yeast dough, shortcrust or puff pastry. The pastry is filled with meat or vegetables whereas the meat stuffing can be made from chicken, beef or pork. The vegetarian version of the stuffing is prepared with cabbage, mushrooms or even spinach.
On the blog, you can already find the recipe for patties with creamy chicken filling on the blog. Below, however, I want to share with you a very simple recipe for patties with cabbage. To prepare the stuffing for these patties, I used cooked white cabbage, onion, a bit of cumin, salt and pepper. I made these patties on a homemade puff pastry, for which you can also find the recipe on the blog.
Ingredients for puff pastry patties.
- 400 g cooked cabbage (squeezed from water)
- 100 g white onion
- 3/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of sunflower oil
- 1/2 teaspoon of cumin powder
- 400 g puff pastry
- 1 tablespoon of caraway seeds
- 1 egg
How to make patties with cabbage.
Peel an onion and cut into very small cubes. Put it on a frying pan along with some oil. Fry over a medium heat for 6-7 minutes. Grind or chop the cooked cabbage very finely and add it to the fried onion. Season with salt and sprinkle with pepper and ground cumin. Fry over a medium heat for 20 minutes. Let the fried cabbage cool down.
Prepare the puff pastry according to the recipe HERE or use a shop-bought one. Roll out the pastry into a 2-milimeter thick rectangle and cut it into smaller pieces. I cut small rectangles measuring 9 by 6 centimetres. Place the cabbage stuffing in the center of each rectangle, then roll the pastry into a roll. Slightly flatten each roll, brush with egg and sprinkle with caraway seeds. Put the finished patties on the baking sheet.
Preheat an oven to 200 degrees Celsius, and once hot, put the baking tray in. Bake the patties for 25 minutes.
Good to know when making cabbage patties.
I cut the small-sized cabbage into quarters, put it in unsalted water and cooked for 30 minutes. After cooking, I let the cabbage cool down, chopped it and squeezed out the excess juice and water.
From the given amounts, I got 16 patties.
From the cold cabbage stuffing I made small balls, 16 pieces in total. I placed the cabbage balls on the rolled out pastry. Thanks to such a preparation of the stuffing, the pastry for the patties remained clean. I could also divide the stuffing evenly, so that each patty had the same amount of it.
Do you like mini patties? If so, try our recipe for Mini pies.