Kasseler-Wirsing cake

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Clean the cabbage, wash it, quarter it, cut out the stalk. Cut cabbage into strips. Peel and chop onions. Wash meat, dab dry and cut into cubes. Heat 1-2 tablespoons of oil in a large roasting pan, fry the meat in it while turning, remove

2. 2

   Add the cabbage and onions to the frying fat and fry lightly while turning. Add 150 ml water, bring to the boil and stir in the stock. Braise for about 15 minutes. Season with salt and pepper. Pour the savoy cabbage into a large sieve, drain well

3. 3

   Whisk cream and eggs. Season with salt, pepper and nutmeg. For the dough mix 1 teaspoon salt, sugar, milk, 6 tablespoons oil and quark. Mix flour and baking powder, sieve onto the quark mixture and knead with the dough hook of the hand mixer

4. 4

   Roll out the dough into a circle (approx. 38 cm Ø) on a floured work surface. Place the dough in a well-greased, flour-spread fruit tart mould (27 cm Ø, height 5.5 cm) and press on. The edge should protrude approx. 0.5 cm

5. 5

   Sprinkle the bottom with breadcrumbs. Squeeze the cabbage vigorously in the sieve. Mix meat and cabbage, put into the mould and pour egg milk over it. Sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-1 3/4 hours on the bottom shelf.

6. 6

   After approx. 1 hour, push the cake onto the middle rail and cover with aluminium foil if necessary. Garnish the cake with marjoram

Nutrition Facts

KCAL
620 kcal

CARBS
36 g

FATS
36 g

PROTEINS
40 g