minced cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead the flour, salt, fat and 3 tablespoons of cold water into a smooth short pastry and roll out on a floured work surface (approx. 28 cm Ø). Line a greased springform pan (26 cm Ø) with it and prick several times with a fork.

2. 2

   Cut the protruding edge smooth and chill. Peel onions and cut into slices. Fry the minced meat in 2 tablespoons of hot oil. Add onions, cover and fry for 15 minutes. In the meantime, clean the savoy cabbage, quarter it and remove the stalk.

3. 3

   Steam cabbage in 100 ml salt water for 5 minutes. Wash the tomatoes, put 7 halves aside. Season the mince with salt and pepper. Garnish with parsley and marjoram except for a few leaves, chop coarsely and add to the mince.

4. 4

   Drain the savoy cabbage. Layer the chopped cabbage, savoy cabbage and tomato halves in the prepared form. Whisk milk, eggs, salt and pepper and pour into the mould. Stomp the mould several times on the work surface.

5. 5

   Cut the remaining tomato halves and place them on the filling. Sprinkle with grated cheese and bake in the preheated oven (electric range: 200 ° C/ gas: level 3) for about 45 minutes. Cover the cake for the last 15 minutes if necessary.

6. 6

   Garnish with remaining herbs. Makes about 12 pieces.

Nutrition Facts

KCAL
470 kcal

CARBS
26 g

FATS
31 g

PROTEINS
22 g