From your picture, this looks like a savory vegetable-and-cheese stuffed bread bake: shredded cabbage, carrots, and possibly other vegetables are covered with a creamy mixture, baked until set, and finished as golden, herb-topped squares.
The exact recipe cannot be confirmed from the photo alone, so the version below recreates the appearance and flavor with soft bread dough, a creamy vegetable filling, melted cheese, and a golden top.
1. Recipe overview
Preparation
30 minutes
Baking
25–35 minutes
Yield
12–16 squares
Difficulty
Moderate
Texture: fluffy bread, creamy savory filling, tender vegetables, and a glossy golden crust.
2. Ingredients
A. For the bread dough
500 g (4 cups, approximately) all-purpose flour or bread flour
7 g (2¼ teaspoons) instant yeast
250 ml (1 cup plus 2 teaspoons) lukewarm milk
1 large egg
40 g (3 tablespoons) softened butter
2 tablespoons sugar
1 teaspoon salt
B. For the vegetable filling
300 g finely shredded green cabbage
2 medium carrots, grated
1 medium onion, finely chopped
1 small bell pepper, finely chopped
2 tablespoons oil or butter
1 teaspoon garlic, minced
½ teaspoon black pepper
1 teaspoon dried oregano or mixed herbs
½ teaspoon paprika
Salt to taste
150–200 g grated mozzarella or cheddar cheese
C. For the creamy sauce
The sauce in the top image appears creamy. This homemade version gives a similar look and helps bind the vegetables.
30 g (2 tablespoons) butter
25 g (3 tablespoons) all-purpose flour
300 ml (1¼ cups) milk
100 g (about ½ cup) grated cheese, optional
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
A pinch of nutmeg, optional
D. For brushing and topping
1 egg beaten with 1 tablespoon milk
1 teaspoon sesame seeds or dried rosemary
1 tablespoon melted butter, optional, for brushing after baking
3. Step-by-step preparation
Making yeast dough
Step 1: Prepare the dough
10 minutes active time
Combine the flour, yeast, sugar, and salt in a large bowl.
Add lukewarm milk and the egg.
Mix until a rough dough forms, then knead in the softened butter.
Knead for 8–10 minutes until smooth and elastic. Add a little flour only if the dough is excessively sticky.
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Step 2: Let the dough rise
60–90 minutes
Cover the bowl and leave the dough in a warm place until approximately doubled in size. Rising time depends on the room temperature.
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Step 3: Cook the vegetables
8–12 minutes
Heat oil or butter in a pan. Cook the onion for 2–3 minutes, then add garlic, carrots, and bell pepper. Add the cabbage, salt, pepper, paprika, and herbs.
Cook until the vegetables soften and most of their released moisture evaporates. Cool before mixing in the cheese. This prevents a soggy bread base.
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Step 4: Make the creamy sauce
5–7 minutes
Melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk, stirring continuously to prevent lumps. Simmer gently for 3–5 minutes until thick enough to coat a spoon. Add seasoning and optional cheese.
Let it cool slightly before using. If the sauce is too thick, whisk in a little milk.
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Step 5: Assemble the bread bake
10–15 minutes
Preheat the oven to 180°C (350°F). Grease a rectangular baking tray, approximately 23 × 33 cm (9 × 13 inches).
Divide the risen dough into two portions. Roll one portion into a sheet and fit it into the tray. Spread the cooled vegetable filling evenly over it, then add the creamy sauce and remaining cheese.
Roll the second portion into a sheet and place it over the filling. Pinch the edges to seal. For an open-topped version like the upper photo, omit the top dough sheet and spread the sauce over the vegetables instead.
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Step 6: Brush, decorate, and bake
25–35 minutes
Brush the top with the egg-and-milk mixture. Sprinkle with sesame seeds or rosemary.
If using the covered bread version, allow another 20–30 minutes for a second rise if the dough needs it. Bake until the top is golden brown and the center is fully cooked.
If making the open-topped version, bake the dough base for 8–10 minutes first, then add the cooked filling and creamy sauce and bake for another 15–25 minutes.
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Step 7: Rest and cut into squares
10–15 minutes
Let the bake rest before cutting into 12–16 squares. Brush the crust with a little melted butter if desired. Serve warm.
4. Important baking tips
Cook excess moisture out of the cabbage before assembling.
Let the filling and sauce cool slightly so they do not damage or soften the dough.
Do not use boiling-hot milk in the dough; lukewarm milk is best.
If the top browns too quickly, cover loosely with foil.
For a crisp bottom, bake on the middle or lower-middle oven rack.
The center should be fully baked, not gummy or wet. If you have a food thermometer, aim for approximately 88–93°C (190–200°F) in the bread portion.
5. Nutrition information
These are estimated values for the covered bread version, assuming 16 squares, whole milk, butter, cheese, and the ingredients above. Actual nutrition varies with the amount of cheese, sauce, and dough in each portion.
Estimated per square · 1 of 16 servings
Calories
230–300
kcal
Protein
7–11 g
Carbohydrates
28–38 g
Fat
9–15 g
Fiber
2–4 g
Sugars
3–6 g
The open-topped version may have fewer calories per portion if you use less dough and cheese. These figures are estimates rather than laboratory analysis.
Vitamins and minerals
Vitamin C: Cabbage and bell pepper provide vitamin C.
Vitamin A: Carrots contribute beta-carotene, which the body can convert to vitamin A.
Vitamin K: Cabbage provides vitamin K.
Calcium: Milk and cheese contribute calcium.
Vitamin B12: Present in dairy products and eggs.
Iron: Flour and vegetables provide some iron; enriched flour may contain more.
Sodium: Depends mainly on the added salt, cheese, and any other packaged ingredients.
6. Dietary and allergen information
Dietary requirement
Details
Vegetarian
Yes, if the cheese uses vegetarian-friendly rennet
Halal
Generally suitable with halal-certified ingredients
Dairy-free
No; substitute plant milk, dairy-free butter, and dairy-free cheese
Egg-free
Not as written; omit the egg wash and use an appropriate dough alternative
Gluten-free
Not as written; requires a suitable gluten-free bread recipe and flour blend
Nut-free
The listed ingredients contain no nuts, but check ingredient labels and cross-contamination warnings
Higher-protein
Add more cheese, or use a protein-rich filling such as cooked chicken or beans
Allergen warning: This recipe contains wheat/gluten, milk, and egg. Cheese and packaged seasonings may contain additional allergens or cross-contact warnings.
7. Frequently asked questions
Q1. Can I make this without yeast?
Yes, but you will need a different dough recipe, such as a baking-powder bread dough. The texture will be more like a quick bread than a soft yeast bread.
Q2. Can I use ready-made puff pastry?
Yes. Puff pastry is a convenient alternative and creates crisp, flaky layers. Use cooked, cooled filling and avoid adding too much sauce. Follow the pastry package’s temperature and baking instructions.
Q3. Can I prepare it the day before?
You can cook the filling and make the sauce a day ahead. Refrigerate them separately, then assemble and bake when needed. For the best bread texture, avoid leaving a wet filling against raw dough for too long.
Q4. Why is the bottom soggy?
The vegetables may contain too much water, or the sauce may be too thin. Cook the vegetables until their moisture evaporates, cool the filling, and thicken the sauce properly.
Q5. Can I add chicken or minced meat?
Yes. Cook the chicken or minced meat completely before combining it with the vegetables. Allow the mixture to cool, and season it well.
Q6. What cheese works best?
Mozzarella gives a stretchy, mild filling. Cheddar provides a stronger flavor, while a mixture of both gives good flavor and texture.
Q7. How do I get the shiny golden top?
Brush the dough with beaten egg mixed with milk before baking. For a softer crust, brush lightly with melted butter after baking.
Q8. How should I store leftovers?
Refrigerate within 2 hours in an airtight container and eat within 3–4 days. Reheat until hot throughout. You can freeze individual portions for around 2–3 months for best quality.
Q9. Can I bake it in an air fryer?
You can bake smaller portions if they fit safely in your air fryer. Reduce the batch size, check the appliance’s recommended temperature, and make sure the dough cooks through without burning the top.
Q10. Why did the bread become dense?
The dough may not have risen enough, the yeast may be inactive, or too much flour may have been added. Knead until elastic and allow sufficient rising time.
8. Printable recipe card
Creamy Vegetable Stuffed Bread Bake
12–16 squares · Approximately 2 hours including rising
Ingredients
500 g flour
7 g instant yeast
250 ml lukewarm milk
1 egg
40 g butter
2 tbsp sugar and 1 tsp salt
300 g cabbage
2 carrots, 1 onion, 1 small bell pepper
150–200 g grated cheese
30 g butter, 25 g flour, and 300 ml milk for the sauce
Black pepper, paprika, garlic, and dried herbs
1 egg mixed with 1 tbsp milk for brushing
Method
Mix and knead the dough; leave covered until doubled.
Cook the vegetables until tender and most moisture evaporates.
Make a thick white sauce with butter, flour, and milk.
Roll the dough into a base, add cooled filling, sauce, and cheese. Cover with a second dough sheet if desired.
Brush the top with egg wash and sprinkle with herbs or sesame seeds.
Bake at 180°C (350°F) until golden and cooked through.
Rest for 10–15 minutes and cut into squares.
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