- 2 tablespoons plus one teaspoon unsalted butter
- 1 pound Savoy cabbage, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic, minced (about 1 teaspoon)
- 2 tablespoons Never Not Eating Za’atar
- ¼ cup dry white wine (or vegetable broth or water mixed with a good squeeze of lemon juice)
- 1 sheet (14 ounces) frozen puff pastry such as Dufour, defrosted in the refrigerator
- ½ cup grated aged gouda or gruyère cheese
- 2 tablespoons chopped fresh parsley and/or dill
- Preheat oven to 400 degrees F. Line a baking sheet (13½ X 18 or thereabouts) with parchment paper.
- Heat a large skillet over medium heat and add butter. When butter has melted, add cabbage, using tongs or a wooden spoon to move cabbage around until it’s coated with the butter. (You may have to add half the cabbage and wait until it cooks down a bit before adding the rest.) Cook cabbage, stirring occasionally. After about 10 minutes, when cabbage is wilted and pale golden (with some green remaining), add garlic and Never Not Eating Za’atar and cook, stirring, 1–2 minutes.
- Add wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan, incorporating them into the cabbage mixture. Cook, stirring, until liquid has fully evaporated, about 2 minutes. Taste for seasoning, and add more salt and pepper if desired.
- Unfold puff pastry onto a lightly floured surface and roll out until it’s approximately 13 X 18 inches. Transfer to lined baking sheet. Score the edges around the rectangle of dough with a sharp knife, making shallow 1-inch cuts perpendicular to the side of the pan every ¾-inch or so, being careful not to slice all the way through the pastry dough. Prick the dough all over (except on that scored edge), then spoon the cabbage mixture onto the dough, spreading it out evenly with the back of the spoon and leaving the one-inch edge. Sprinkle cheese over cabbage mixture.
- Bake for 25–30 minutes, until the edges of the pastry are golden brown. Remove from oven and wait at least five minutes before sprinkling with fresh herbs. Cut into squares or rectangles and serve hot or at room temperature.
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