The croissant dough sold at the store’s cold counter is surprisingly versatile. It is suitable not only for wrapping and baking as such, but also for filling.
The funniest little saltines of late summer are born from crispy blocks of summer cabbage, which are wrapped in croissant dough and baked in the oven until crispy.
The delicacy of cabbage croissants is based on the fact that the summer cabbage is still mild in taste and succulent in texture. This way it is allowed to remain crumbly in the oven - the purpose is not to cook the cabbage until soft.
Easy cabbage croissants are a quick answer to the craving for cabbage pie. They get their wonderful salinity from the blue cheese crushed between the cabbage leaves. You can choose to switch it to goat cheese or feta.
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