Red cabbage, apple and walnut slices
Vegetarian savoury pastry slices
Red cabbage, apple and walnut slices are ideal to serve at a lunchtime party with drinks.
These veggie pastries are topped with a beautiful mix of red cabbage, apple, walnuts and Cheddar cheese. Serve them to guests at a party or enjoy one with salad as a light dinner.
Braised red cabbage on a crisp pastry rectangle
Braised red cabbage, fresh apple, roasted walnuts and melted Cheddar on crispy shortcrust pastry.
The tart freshness of the Granny Smith apple complements the richness of the braised cabbage. The walnuts add a toasty taste and melted Cheddar cheese brings all the flavours of these slices together.
You should make red cabbage slices because they are:
- Budget-friendly: inexpensive red cabbage is the main ingredient of this recipe.
- Lovely to eat: crisp pastries with a vegetarian topping.
- A great alternative to serving standard veggie quiches at a party.
Red cabbage slices’ main ingredients:
- Red cabbage
- Granny Smith apple
- Shortcrust pastry
- Vegetarian Cheddar
Tips for busy cooks
You can make the red cabbage, onion and red wine vinegar mixture in advance & keep it in the fridge until you need it.
If you don’t have pastry you could always use small slices of seeded bread instead. Miss out step 4 of the recipe and reduce the final oven-baking time to about 5 minutes.
- Lunchtime party: serve these savoury pastry slices on a wooden board or platter.
- Snack/Canapé: enjoy a red cabbage slice as an appetiser.
- Light dinner: eat a slice with a large salad.
Veggie slices that are full of flavour
Why serve mini vegetarian quiches to your guests when you can make these tasty savoury pastry slices instead?
Red cabbage, apple and walnut slices look and taste great. They are appetising party snacks that would go well with a glass of red wine.
Did you enjoy the flavour combination of these slices?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Looking for more lunch inspiration? Try this recipe next: spinach mille-feuille
Red cabbage, apple and walnut slices
- 1 tsp extra virgin olive oil
- 1 small red onion approx. 60g, peeled & chopped
- 200 g red cabbage sliced
- ½ tbsp red wine vinegar
- 1 Granny Smith apple *see Recipe Notes, approx. 100g
- 30 g walnuts *see Recipe Notes
- Salt and pepper
- 100 g frozen shortcrust pastry slightly thawed *see Recipe Notes
- 50 g vegetarian Cheddar grated
Heat oil in frying pan and add onion. Fry on medium heat for 5 minutes.
Add red cabbage and red wine vinegar, stir and fry for 5 minutes. Remove from heat and allow to cool. Add apple, walnuts, salt, pepper and mix. Set aside while you prepare the pastry.
Preheat oven to 200°C fan. Line a large baking tray with greaseproof paper.
Cut pastry into four rectangles (12 cm long by 6 cm wide) and transfer to baking tray. Prick pastry slices with a fork and blind bake in the oven for 15 minutes. Remove from oven.
Add some of the Cheddar to the top of the slices and return them to the oven for 1 minute. Remove from oven and top with red cabbage and apple mixture. Sprinkle remaining Cheddar on top of cabbage. Bake slices in oven for 10 minutes. Remove from oven.
To serve: can be eaten hot or cold.
*Granny Smith apple: remove core & stalk, cut apple into large matchstick shapes and mix with 1 tsp lemon juice to prevent browning.
*Walnuts: roast in oven for 3 minutes & roughly chop.
*Shortcrust pastry: blind baking the pastry without baking weights gives an uneven pastry surface which I prefer for these slices. If you would like a more even pastry surface, cover the pastry with greaseproof paper and baking weights before blind baking.