Red Cabbage and Chestnut Stuffed Vegan Phyllo Cups
Cuisine: Vegan
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Ingredients
For the cups
  • 1 package of phyllo dough*
  • ¼ cup of melted vegan butter or plant milk**
For the cabbage
  • 1,5 cups of grated red cabbage
  • ½ cup of grated apple
  • ½ cup of grated onion
  • 1 clove of garlic, minced
  • 1 tbsp vegan butter (optional)
  • 1 lime, juice
  • ¼ cup of chopped walnuts
  • ½ tsp nutmeg
  • salt, pepper
For the chestnut cream
  • 1,5 cups of cooked chestnuts
  • ⅓ cup of plant milk
  • 1 tbsp tahini
  • 1 tbsp balsamic vinegar
  • 1 tsp chopped fresh sage
  • ¼ tsp red pepper flakes (optional)
  • salt, pepper
To serve
  • ¼ cup of pomegranate seeds
  • ¼ cup of chopped, toasted walnuts
  • ¼ cup of chopped, fresh mint leaves
Instructions
Phyllo cups
  1. Cut phyllo dough into 6x6 cm/2.5x2.5 inch squares. I used 3 layers of dough for each cups, so a total of 144, but you can use less or more, if you prefer.
  2. Brush each square with melted butter or milk (see notes above). Place 3 squares on top of each other at slightly different angles.
  3. Lightly grease the muffin tins, then place the layered squares inside the cup and press to fit. Repeat with remaining phyllo squares.
  4. Bake in a preheated oven at 200°C/400ºF for 10-12 minutes, or until crispy. Let cups cool completely, before you remove them.
Cabbage
  1. Meanwhile add grated cabbage, apple, onion, minced garlic and vegan butter (if using) to a large pan and sauté over medium heat for 10 minutes, stirring occasionally, until the cabbage is tender. Add lime juice, walnuts and season with nutmeg, salt and pepper.
Chestnut cream
  1. Add cooked chestnuts, milk, tahini, vinegar, sage and red pepper flakes to a food processor and blend until completely smooth. Adjust consistency with milk if needed, and season with salt and pepper.
Assembly
  1. Fill each cup with a spoonful of the sautéed cabbage, then with chestnut cream (using a small spoon or a piping bag), then top them all with pomegranate, walnuts and fresh mint. Serve warm or at room temperature. Enjoy!
Notes
* Phyllo dough comes in various shapes and sizes, so you have to figure out how much you need exactly. For the 48 mini cups I used one package, but you might need less or more depending on what you can buy. For my mini muffin pan I used 6x6 cm/2.5x2.5 inch squares, and for the regular muffin tin I used 10x10 cm/4x4 inch ones.
** See notes above.
Recipe by Green Evi at http://greenevi.com/red-cabbage-and-chestnut-stuffed-vegan-phyllo-cups/