Puff pastry with purple cabbage. Purple cabbage is this amazing vegetable I discovered only recently; I can’t explain why I was opposed to buying it before, always using only white savoy cabbage. Practically now, I add purple cabbage everywhere, whether in minestrone or ribollita, but even when sautéed on its own purple cabbage is delicious.
- Difficulty: Easy
- Cost: Budget
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 Puff pastry
- 1.1 lb Purple cabbage
- 9 oz Tofu
- 1/2 cup Grated Parmesan
- 1 Egg
- 3 tbsp Extra-virgin olive oil
- 1 1/3 tsp Salt
- 1 clove Garlic
Tools
- Lattice pastry roller
- Dough board
- Rolling pin
- Baking pan
- Parchment paper
Preparation
Divide the round puff pastry into two. Lay one half out and keep it on its own baking paper on the baking tray. With the other half, use the lattice roller (alternating blade) to cut a diamond pattern so you’ll have the top layer to cover the puff pastry filled with purple cabbage.
Slice the tofu thinly. This puff pastry with purple cabbage is ideal for those who are lactose intolerant.
In a pan, add the garlic and oil and cook the purple cabbage over low heat for twenty minutes.
Spread the tofu over the puff pastry and top with the purple cabbage, then add the Parmesan.
Fold and close with the other half of the puff pastry.
Brush with an egg yolk and bake for thirty minutes at 356°F.
The puff pastry half-moon with purple cabbage is ready!
Also great as a tasty appetizer or as a main dish.
TOFU
Tofu is a food made from soymilk through a complex process to obtain this cheese-like product, without actually being cheese. Ideal for those who are lactose intolerant.
Tofu is a food made from soymilk through a complex process to obtain this cheese-like product, without actually being cheese. Ideal for those who are lactose intolerant.
