Kasseler-Wirsing cake

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 9
  • 1.5 kg Savoy cabbage
  • 2 Onions
  • 600 g detached pork chop
  • 7-8 TABLESPOONS Oil
  • 1 TEASPOON Vegetable broth
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 150 g Low-fat curd
  • 6 TABLESPOONS Milk
  • 300 g + some flour
  • 1 package Baking Powder
  • 250 g Whipped cream
  • 8 Eggs (Gr. M)
  • 7-10 Tbsp Grease
  • 3 TABLESPOONS Breadcrumbs
  • 100 g grated gouda
  • 7-10 Tbsp Aluminium foil

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 chop. Heat 1-2 tablespoons of oil in a large frying pan. Brown the meat in it, take it out.

  2. 2

    Sauté the cabbage and onions in hot frying fat while turning. Add 150 ml water and stock, bring to the boil. Cover and stew for about 15 minutes. Season with salt and pepper. Drain in a sieve.

  3. 3

    Mix quark, milk, 6 tbsp. oil and 1 tsp. salt. Mix 300 g flour and baking powder, add and knead everything with the dough hooks of the hand mixer. Whisk cream and eggs, season well.

  4. 4

    Roll out the dough on some flour to a circle (approx. 38 cm Ø). Place in a well greased springform pan (28 cm Ø) or fruit tart pan (27 cm Ø; 5.5 cm high), dust with flour and press down the rim.

  5. 5

    Sprinkle the bottom with breadcrumbs. Squeeze the cabbage vigorously. Mix with smoked pork loin and fill into the form. Pour egg cream over it. Sprinkle with cheese. Cake in the hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) on the lowest level (gas: see

  6. 6

    oven manufacturer) bake for about 1 hour. Place on the middle rack, cover with foil and bake for approx. 30 minutes.

  7. 7

    Drink: cold beer.

Nutrition Facts

KCAL
520 kcal
CARBS
30 g
FATS
29 g
PROTEINS
32 g