Savoy cabbage cake with ham
easy
75 mins
75 mins
Ingredients
- 1 small head savoy cabbage (approx. 800 g)
- 2 (approx. 150 g) medium-sized onions
- 12 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 tablespoon (15 g) + 300 g wheat flour (type 1050)
- 400 ml Vegetable broth (instant)
- 2 packages (250 ml each) Soy cream for cooking and refining
- 1 (approx. 0.5 cm/200 g) thick slice of lean, cooked ham
- 200 g Low-fat curd
- 8 TABLESPOONS low-fat milk
- 1 package Baking Powder
- 7-10 Tbsp Fat and flour
Directions
- 1
Clean, wash and cut the savoy cabbage into fine strips. Peel and chop the onions. Heat 4 tablespoons of oil in a large pot and sauté the onions briefly in it. Add the cabbage, also fry and season with salt, pepper and nutmeg. Dust with 1 tablespoon of flour, pour in broth and soy cream and bring to the boil while stirring. Cover and stew for 15-20 minutes. In the meantime cut ham into small cubes.
- 2
Season the savoy cabbage vegetables with salt and pepper again and let them cool down a bit. For the dough mix quark, 8 tablespoons of oil, milk and 1 teaspoon of salt in a bowl. Mix 300 g flour and baking powder, stir about 1/3 into the quark mixture and knead the rest with the dough hooks of the hand mixer. Knead the dough again briefly with your hands on a floured work surface. Grease a baking tray (approx. 32 x 39 cm), dust with flour and roll out or flatten the dough on it. (Does not have to be rolled out to the corners!) Spread the savoy cabbage on top and sprinkle with the diced ham. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Cut into 12 pieces and serve warm
Nutrition Facts
300 kcal
22 g
19 g
12 g
More Delicious Recipes
