Red Cabbage Turnovers with Apples and Gruyère
These turnovers are a great do-ahead dish. You can make and freeze them in advance, then bake as needed.
Ingredients
- 1 medium apple peeled and cut into ½-inch cubes (try an Empire, Cortland, or another all-purpose apple)
- 2 cups thinly sliced red cabbage ¼ to ⅓ head of a medium cabbage
- ¼ cup apple cider vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¾ pound Gruyère cut into ½-inch cubes
- All-purpose flour for dusting
- 1 1- pound sheet puff pastry thawed
- 1 egg beaten
Instructions
- Melt butter in a large skillet over medium heat. Add onion and fennel seeds and stir to coat. Cook, stirring, for about 5 minutes. Add apple and cook, stirring, for 5 to 10 minutes more. Add cabbage and cook, stirring, for 5 to 10 minutes more. Add vinegar and bring to a simmer. Reduce heat to medium-low, partially cover, and cook, stirring occasionally, until liquid has mostly evaporated, about 15 minutes. Remove from heat, taste, and season with salt and pepper. Stir in cheese and set filling aside.
- Heat oven to 400°F and line 2 rimmed baking sheets with parchment paper. Dust a work surface with flour and unfold puff pastry. Roll into a 16-inch square and cut into quarters. Transfer 3 of the quarters to a baking sheet (in one layer), and place in the refrigerator to keep cool.
- Cut remaining pastry square into four smaller squares. Brush edges of pastry with beaten egg and place 1 heaping tablespoon of filling in the center of each square. Working with 1 turnover at a time, fold 1 corner over to meet the opposite corner and form a triangle, then press down along the edges to seal. Using the tines of a fork or your fingers, crimp edges of the turnovers. Transfer to the remaining rimmed baking sheet. Repeat with remaining pastry until you have 16 turnovers.
- When ready to bake, brush tops with beaten egg and cook for 20 to 25 minutes, until puffed and golden brown. Serve hot.
Notes
Making turnovers in advance? Freeze unbaked turnovers on sheet pans, then bag and store in freezer until ready to serve. Brush with beaten egg just before baking and add 2 to 3 minutes to the baking time.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
