Let’s elevate our snack game with these golden, flaky Cabbage Puffs! Stuffed with a spiced cabbage and pepper sauté and a layer of creamy hummus, these savory turnovers are perfect to serve at your next gathering.

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If you are looking for a recipe that uses that 1/4 head of cabbage you have hanging out in your fridge, this recipe is for you. This tasty cabbage recipe involves the marriage of flaky puff pastry, sautéed garlic cabbage, and creamy hummus. What’s not to love!?

These puffs are perfect as a snack or appetizer. They are also a portable picnic treat. And, they can also be a light lunch with a tasty cucumber salad.

Why You’ll Love These Cabbage Puffs

• Texture and Flavor: Crisp puff pastry adds crunch, garlic and onion add so much flavor, and hummus adds protein and a creamy texture without the need for heavy dairy. 
• Quick and Easy: This recipe is an easy one, made with pantry staple ingredients. And, it is ready in under 40 minutes.
• Meal Prep Friendly: You can assemble these ahead of time and pop them in the oven right when guests arrive. They can also be baked and reheated as needed.
• Vegetarian Comfort Food: All the satisfaction of a savory pie, but packed with fiber-rich veggies.
• Budget-friendly: Cabbage is one of the most affordable and versatile vegetables, and this recipe transforms it into something elegant and irresistible.

Ingredients for Savory Cabbage Puffs

1. Onion: I used a yellow one that, when roughly chopped, came to about 1.25 cups. A red onion would work as well.
2. Garlic cloves: I like to use fresh garlic, but peeling it can be tedious, so if you are using crushed garlic or finely grated prepackaged garlic, then use about 2 teaspoons.
3. Cabbage: I had about a quarter head of cabbage that I used. If you do not want to buy a head of cabbage, you could also use the prepackaged, unseasoned slaw that can be found at a local grocery store and farmer’s market. If you want to add a pop of color, use some red cabbage.
4. Peppers: I used 5 small sweet peppers as they were BOGO at Publix. However, a whole green or orange bell pepper could also be used instead. Chopped carrots or green peas can also be used instead of or with the peppers.
5. Hummus: I used a red pepper hummus, but feel free to use your favorite flavor of hummus.
6. Fresh parsley: This is optional; I added a bit of chopped parsley leaves to the cabbage mixture. Cilantro can also be substituted. I have made these puffs without the parsley, and they turn out just as delicious. If you like a bit of heat, add in a teaspoon of red pepper flakes.
7. Salt and pepper: For taste. I do this by adding a bit and tasting the cabbage mixture. I have found that it is always better to under-salt a dish than to over-salt it. 
8. Puff pastry sheets: I used store-bought. If you make your own puff pastry, that would make this even better.
9. Egg: For egg wash to seal and brush over the puffs.

How to Make This Cabbage Recipe

Step 1: Sauté the Aromatics

• Add a drizzle of oil to a large skillet over medium heat:
• Sauté the onion and garlic for about 10 minutes, until soft and fragrant.

Step 2: Cook the Cabbage Filling

• Add the chopped cabbage and diced peppers.
• Sauté for 3 minutes, until slightly softened but not mushy.
• Season with salt and pepper to taste.
• Stir in fresh parsley, if using.
• Remove from heat and allow the mixture to cool to room temperature before assembling. This prevents the pastry from becoming soggy.

Step 3: Prepare the Puff Pastry

• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment paper or a silpat.
• Roll out puff pastry sheets and cut into 4 equal squares (on each).
• Beat the egg in a small bowl for egg wash.

Step 4: Assemble the Cabbage Puffs

• Spread 2 teaspoons of hummus onto each puff pastry square.
• Add 1–2 tablespoons of the cooled cabbage mixture on top.
• Using a pastry brush, brush egg wash along two edges of each square.
• Fold over to form a triangle or rectangle, aligning egg-washed sides with dry sides.
• Pinch edges together firmly.
• Use a fork to crimp and seal all sides. 
• Brush the tops with egg wash for a golden finish. Then, using a knife, make a small slit on the top so the steam can escape.

Step 5: Bake

• Bake at 425°F for 15–20 minutes, or until the puffs are golden brown and flaky.
• Let cool slightly before serving.

Tips for Perfect Cabbage Puffs

• Don’t overfill — too much filling can cause leaks and make it hard to fold over. Besides, you don’t want toothpicks to secure the sides. 
• Cool completely. Make sure your filling is completely cool before putting it on the pastry. If the cabbage is still steaming, it will melt the fat in the puff pastry layers, and you won’t get that dramatic, flaky rise.
• For extra crispiness, chill assembled puffs for 10 minutes before baking.
• Sprinkle sesame seeds on top before baking for added texture.

How to Store

• Store leftovers in an airtight container in the fridge for up to 5 days. 
• Reheat in the oven at 350°F for 5-7 minutes to restore crispiness. These can also be reheated in an air fryer preheated to 350 degrees, for 3-4 minutes.

These are a showstopper on their own, but I love serving them with a side of Spicy Date & Tamarind Chutney or some sweet chili sauce.

If you’re looking for creative cabbage recipes that go beyond coleslaw and stir-fry, these Crispy Cabbage Puffs are guaranteed to impress. They’re flaky, savory, satisfying, and surprisingly simple to make.

Make a batch today — they might disappear fast!

More Savory Cabbage Favorites:

• Easy Cabbage Salad with Lentils
• Spicy Harissa Cabbage Cakes
• Mung Bean Cabbage Sauté
• Easy Cabbage Parmesan (A Low Carb Recipe)

Easy Cabbage Puffs with Hummus

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Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Author: Shashi

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Let's elevate our snack game with these golden, flaky Cabbage Puffs! Stuffed with a spiced cabbage and pepper sauté and a layer of creamy hummus, these savory turnovers are perfect to serve at your next gathering. 

Ingredients

• 3 tbsp olive oil
• 1 Large Onion (approx. 1.25 cups when chopped)
• 3 Garlic Cloves
• 3 Cups Chopped Cabbage (approximately 1/4 head of cabbage)
• 5-6 Small Sweet Peppers (or one bell pepper)
• 1/3 Cup Hummus (about 16 tsp. I used red pepper hummus)
• 2 Puff Pastry Sheets
• 1 Egg
• 2 tbsp. Fresh Parsley
• Salt & Pepper: To taste.

Instructions

• Peel and chop onion and garlic.
• Add oil to a large pan set over medium heat.
• Add onion and garlic to pan and sauté for 10 minutes until soft and slightly golden. Stir mixture often to keep from burning.
• Chop the cabbage and peppers.
• Add in cabbage and peppers. Sauté for 3 minutes.
• Season with salt and pepper, stir in the parsley,.
• Let the mixture cool to room temperature.
• Preheat your oven to 425°F.
• Unroll your puff pastry and cut each sheet into 4 equal squares (for a total of 8)
• Spread 2 tsp of hummus onto the center of each square.
• Add 1 to 2 tbsp. of the cooled cabbage mixture on top of the hummus.
• Using a pastry brush, apply the beaten egg wash to two sides of the square. Fold the pastry over to form a triangle (or rectangle), aligning the egg-washed sides with the dry sides. Pinch the edges to seal, then use a fork to crimp the edges for that professional look.
• Place the puffs on a parchment-lined baking sheet.
• Brush the tops generously with the remaining egg wash.
• Bake for 15–20 minutes at 425°F until they are puffed up and deep golden brown.

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Nutrition

Calories: 428kcal | Carbohydrates: 34g | Protein: 7g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 195mg | Fiber: 3g | Sugar: 3g | Vitamin A: 919IU | Vitamin C: 38mg | Calcium: 35mg | Iron: 2mg

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