Cabbage, apples, and walnuts tucked into light and flaky puff pastry packets can be served as a light vegan lunch or dinner or offered as a tasty vegan appetizer.

Cabbage and Apple Turnovers

Serves 12

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups finely shredded red cabbage
• 2 Granny Smith apples, cored, finely grated
• 1 tablespoon lemon zest
• Juice of 1 lemon
• 2 tablespoons minced fresh parsley
• 2 tablespoons agave
• 1/2 cup coarsely chopped walnuts
• 2 tablespoons apple cider vinegar
• Salt and freshly ground black pepper to taste
• 1 package frozen puff pastry, thawed (2 rolls)

Directions:

1. Preheat oven to 350 degrees F.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, for 3 minutes.
3. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring often, for 5 minutes or until cabbage starts to wilt.
4. Add apple, lemon zest, and lemon juice. Cook, stirring often, for 3 minutes.
5. Add parsley, agave, walnuts, and vinegar. Cook, stirring, for 1 to 2 minutes.
6. Season with salt and pepper. Remove from heat to cool as you prepare puff pastry.
7. Unfold puff pastry and use a rolling pin to roll both sheets out to even thickness.
8. Use a 3-inch biscuit cutter and cut puff pastry into circles or use a sharp knife and cut pastry into squares.
9. Place 2 to 3 tablespoons of cabbage filling on one-half of each circle and fold remaining half over the filling. Use the back of a fork to press edges together.
10. Poke holes on top of each turnover and place on 2 large baking sheets.
11. Bake for 15 minutes or until puff pastry is golden. Serve warm.

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