Ingredients
Scale
- 1 tablespoon olive oil: For sautéing the aromatics and browning the beef.
- 1 large onion, finely chopped: Adds a foundational aromatic sweetness to the filling.
- 2 cloves garlic, minced: Provides a pungent, savory depth.
- 1.5 lbs (approx. 680g) lean ground beef: The star protein, choose lean for less grease.
- 1 medium head of cabbage (about 2 lbs/900g), cored and thinly shredded: Adds bulk, a subtle sweetness, and a tender texture once cooked.
- 1 teaspoon dried thyme: Imparts an earthy, savory herb flavor.
- 1/2 teaspoon dried rosemary, crushed: Adds a piney, robust herbal note.
- 1/2 cup beef broth: Helps to deglaze the pan and adds moisture and flavor to the filling.
- 2 tablespoons Worcestershire sauce: Contributes a complex umami and tangy flavor.
- 1 tablespoon soy sauce (low sodium recommended): Adds depth and saltiness.
- Salt and freshly ground black pepper to taste: Essential for seasoning the filling perfectly.
- 1 sheet (approx. 9-10 oz / 250-280g) all-butter puff pastry, thawed: Creates the golden, flaky topping. Ensure it’s thawed according to package directions, usually in the refrigerator overnight.
- 1 large egg, beaten with 1 tablespoon of water: For the egg wash, giving the pastry a beautiful golden sheen.
- Optional: Sesame seeds or poppy seeds for topping: Adds a little visual appeal and texture.
Instructions
- Prepare the Aromatics and Beef: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the Beef: Add the lean ground beef to the skillet. Break it apart with a spoon and cook, stirring occasionally, until it’s browned all over, about 8-10 minutes. Drain off any excess fat from the skillet.
- Cook the Cabbage: Add the shredded cabbage to the skillet with the beef. It might seem like a lot, but it will wilt down considerably. Cook, stirring frequently, for about 10-15 minutes, or until the cabbage is tender-crisp and has reduced in volume.
- Season the Filling: Stir in the dried thyme, crushed rosemary, beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld and some of the liquid to evaporate. The mixture should be moist but not overly wet. Season generously with salt and freshly ground black pepper to your taste.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a similar-sized oven-safe casserole dish.
- Assemble the Bake: Transfer the beef and cabbage mixture into the prepared baking dish, spreading it out evenly.
- Top with Puff Pastry: Gently unroll the thawed puff pastry sheet. If necessary, lightly roll it on a floured surface to fit the top of your baking dish. Carefully lay the puff pastry over the beef and cabbage filling. You can trim the edges to fit, or tuck them down the sides of the dish. If you have excess pastry, you can use cookie cutters to make decorative shapes to place on top.
- Vent and Egg Wash: Cut a few slits in the top of the puff pastry to allow steam to escape during baking. In a small bowl, whisk together the beaten egg with 1 tablespoon of water to create an egg wash. Brush this mixture evenly over the surface of the puff pastry. If using, sprinkle with sesame seeds or poppy seeds.
- Bake: Place the baking dish in the preheated oven. Bake for 25-35 minutes, or until the puff pastry is deeply golden brown, puffed up, and the filling is bubbly around the edges. If the pastry starts to brown too quickly, you can loosely tent it with aluminum foil.
- Rest and Serve: Once baked, remove the Cabbage & Beef Puff Bake from the oven and let it rest for at least 10-15 minutes before cutting and serving. This allows the filling to set slightly and prevents the puff pastry from shattering too much.
Nutrition
- Serving Size: one normal portion
- Calories: 550