Step 1: Prepare the Filling
- Heat butter or olive oil in a large skillet.
- Sauté onions for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds.
- Stir in cabbage and carrots.
- Season with salt, pepper, paprika, and oregano.
- Cook for 10–12 minutes until the vegetables are tender.
- Remove from heat and let cool slightly.
- Mix in mozzarella and cheddar cheese.
Step 2: Make the Cream Mixture
In a bowl, whisk together:
- Eggs
- Milk
- Heavy cream
- Mayonnaise (or sour cream)
- Garlic powder
- Salt and pepper
- Mozzarella
Mix until smooth.
Step 3: Assemble
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Place one sheet of puff pastry on the bottom.
- Spread the cabbage mixture evenly.
- Pour the creamy egg mixture over the vegetables.
- Cover with the second puff pastry sheet.
- Seal the edges gently.
Step 4: Finish
- Brush the top with beaten egg.
- Sprinkle with parsley or rosemary.
- Cut light score lines on top to make serving easier after baking.
Step 5: Bake
Bake for 40–45 minutes, or until:
- The pastry is deep golden brown.
- The filling is fully set.
- The top is crispy and flaky.
Step 6: Serve
- Let cool for 10 minutes before slicing.
- Cut into squares.
- Serve warm with yoghurt, sour cream, or your favourite dipping sauce.
