Creamy Cabbage & Veggie Puff Pastry Bake

For the filling:4 cups finely shredded cabbage2 medium carrots, grated1 small onion, finely chopped2 cloves garlic, minced2 tbsp butter or olive oil2 eggs1 cup (240 ml) heavy cream1 cup shredded mozzarella or cheddar cheese¼ cup grated Parmesan2 tbsp chopped fresh dill or parsley1 tsp salt½ tsp black pepper½ tsp paprika (optional)For the pastry:2 sheets puff pastry, thawed1 egg, beaten (for egg wash)InstructionsPreheat the oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish.Heat the butter in a skillet. Sauté the onion for 3–4 minutes, then add the garlic. Stir in the cabbage and carrots and cook for 5–7 minutes until slightly softened. Let cool.In a large bowl, whisk together the eggs, heavy cream, mozzarella, Parmesan, herbs, salt, pepper, and paprika.Fold the cooled vegetable mixture into the creamy mixture.Line the baking dish with one sheet of puff pastry, pressing it gently into the corners.Spread the cabbage filling evenly over the pastry.Cover with the second puff pastry sheet and seal the edges. Brush the top with beaten egg and cut a few small slits to allow steam to escape.Bake for 35–45 minutes, or until the pastry is deep golden brown and crisp.Let rest for 10 minutes before slicing into squares.