300 g of frozen puff pastry
250 g of fresh bacon
6 cups of finely chopped cabbage (930 g)
1 large onion, finely chopped or grated (170 g)
salt and black pepper to taste
300 g of frozen puff pastry
250 g of fresh bacon
6 cups of finely chopped cabbage (930 g)
1 large onion, finely chopped or grated (170 g)
salt and black pepper to taste
Thaw the puff pastry
Cut the bacon into small pieces
In a large skillet, cook slowly until the pieces are tender
Drain
Remove 3 tablespoons of this fat and put it back in the skillet
Add the cabbage and onion
Mix well
Reduce heat, cover, and cook slowly for 10 minutes or until the cabbage starts to soften
Remove the lid and continue cooking slowly until the cabbage is tender
Season with salt and black pepper to taste
Let cool
Unroll the puff pastry on a floured surface to about 25 x 50 cm
Brush with melted butter
Place the filling in the center, fold over the edges and brush with remaining butter
Place in a baking dish and bake in a hot oven (200°C) for about 40 minutes or until golden brown
Cut into 12 pieces.
