Red Cabbage and Chestnut Stuffed Vegan Phyllo Cups

Red Cabbage and Chestnut Stuffed Vegan Phyllo Cups are the perfect holiday appetizer.

Guys, the struggle with naming these babies were serious. So much flavor and texture in one bite, it’s just hard to describe (you know I suck at describing food…). I went with the obvious, I hope the name is good enough to make you try these. All I can say, it’s one of the best foods I’ve created in a very long time. Crunchy phyllo dough, extra creamy chestnut cream, earthy cabbage, sweet pomegranate and fresh mint, such an awesome combo! Make these in a mini muffin pan for a cute little appetizer or in a regular muffin pan for a fancy main.

It’s Christmas, so I don’t care about healthy eating. As you know I prefer to keep my food oil-free, but it’s the time of the year when I feel it’s more important to make delicious choices than healthy ones. We wanna show our friends and family that cruelty-free food can be just as awesome and flavorful as the ones they are used to. So I used vegan butter and all other satiating ingredients here. Of course, you can still make this recipe healthy, I tried the oil-free version too, it’s great as well. Not as crunchy and not as convincing, but still super yummy.

Here’s how to make the perfect Red Cabbage and Chestnut Stuffed Vegan Phyllo Cups:

• Feel free to use as many layers of phyllo dough as you prefer/have. I find anything between 2 and 6 layers are great.
• You can mix together all the fillings. It won’t look that pretty but it’s a lot easier to eat these that way.
• Mini or regular muffin molds work both great for the recipe. In fact you can use any of your ramekins for the recipe. Make sure to adjust the size of your phyllo pastry squares.
• You can also keep the recipe oil-free. Brush the dough with plant milk, plant cream, or a nut butter-water mixture. The dough won’t be as crispy as with oil/butter tough. Phyllo dough can be hard to handle without oil, so make sure you are extra careful and don’t break the dough when pushing it into the molds.
• Portion sizes: these can serve a huuuuuuge crowd if you serve it as an appetizer. If you serve it as a main count with 4-6 portions.

Also, check out these 50+ RECIPES FOR THE ULTIMATE CHRISTMAS MENU!

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

Red Cabbage and Chestnut Stuffed Vegan Phyllo Cups

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• Total Time: 40 mins
• Yield: 48 mini cups 1x

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Ingredients

Units USM Scale 1x2x3x

For the cups

• 1 package of phyllo dough*
• 1/4 cup of melted vegan butter or plant milk**

For the cabbage

• 1,5 cups of grated red cabbage
• 1/2 cup of grated apple
• 1/2 cup of grated onion
• 1 clove of garlic, minced
• 1 tbsp vegan butter (optional)
• 1 lime, juice
• 1/4 cup of chopped walnuts
• 1/2 tsp nutmeg
• salt, pepper

For the chestnut cream

• 1,5 cups of cooked chestnuts
• 1/3 cup of plant milk
• 1 tbsp tahini
• 1 tbsp balsamic vinegar
• 1 tsp chopped fresh sage
• 1/4 tsp red pepper flakes (optional)
• salt, pepper

To serve

• 1/4 cup of pomegranate seeds
• 1/4 cup of chopped, toasted walnuts
• 1/4 cup of chopped, fresh mint leaves

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Instructions

Phyllo cups

1. Cut phyllo dough into 6×6 cm/2.5×2.5 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 6×6 cm/2.5×2.5 inch squares, and for the regular muffin tin I used 10×10 cm/4×4 inch ones.
** See notes above.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Appetizer, Snack
• Cuisine: Vegan