Puff pastry rolls with cabbage and mushrooms are a great idea for a warm snack. It works great as an addition to borscht, but it also tastes great on its own. You can fill these little puff pastry rolls with any filling. Instead of cabbage and mushrooms, you can use lentils, spinach or broccoli. In each variant, they will taste great.
It’s super easy to make, because you only prepare the stuffing, everything else is done by itself in the oven – so easy! They are great as a snack for your guests, or you can serve them with some nice dip.
The rolls with cabbage stuffing have a very distinct flavor, which makes them very filling. I think that if you are looking for a more delicate version of this dish, I recommend experimenting with a different stuffing, e.g. the one with spinach.
MUSHROOMS – in this recipe regular white mushrooms will work great, but if you have some forest dried mushrooms, add a few to the stuffing (remember to soak and cook them before), and the stuffing will get this nice luxurious aroma.
PUFF PASTRY – attention, the first thing you need to do before you start preparing the stuffing is to take the puff pastry out of the fridge, give it 20-30 minutes to warm up to room temperature, it will then develop nicely and will not crack.
INGREDIENTS
- a sheet of puff pastry
- 500g of sour cabbage
- 250g of mushrooms
- 1 large onion
- 1 tablespoon of tomato puree
- 1 tablespoon of mustard
- 2 cloves of garlic
- 1 teaspoon of cumin
- ½ teaspoon of horseradish
- oil
- salt pepper
PUFF PASTRY ROLLS WITH CABBAGE – PREPARATION
- Start by checking that the cabbage is not too sour. If so, it must be rinsed in the sink. Remember that the cabbage must still have a nice sour taste though.
- Chop the onion, squeeze out the garlic and fry in a little oil. Add chopped mushrooms, continue frying for 5 minutes, salt.
- After this time, add the cabbage, puree, mustard, cumin, horseradish and pepper. Simmer everything for about 10 minutes, season as needed. The stuffing should not be too watery.
- Spread the puff pastry and put the stuffing on it (as in the photo).
- Roll the dough and cut the resulting roulade into 2-3 centimeter strips, put the rolls on a baking tray with baking paper.
- Bake the patties in an oven preheated to 220 degrees for 20 minutes.
