Savoy cabbage cake with Mettwurst
easy
120 mins
120 mins
Ingredients
- 500 g Savoy cabbage
- 150 g Onions
- 50 g streaky smoked bacon
- 7-8 TABLESPOONS Oil
- 1 TEASPOON Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Caraway seeds
- 150 g Low-fat curd
- 6 TABLESPOONS Milk
- 300 g Flour
- 1 package Baking Powder
- 40 g Roasted onions
- 300 g Mettenden or Cabanossi
- 7-10 Tbsp Grease
- 2 TABLESPOONS Breadcrumbs
- 375-400 g ripened cream
- 6 Eggs (Gr. M)
- 1 tablespoon (10 g) Semolina
- 1/2 TEASPOON dried marjoram
Directions
- 1
Clean and wash the savoy cabbage and remove the stalk. Cut the savoy cabbage into fine strips. Peel onions and cut them into thin slices. Finely dice bacon
- 2
Heat 1-2 tablespoons of oil. Leave out the bacon. Add onions and savoy cabbage, fry briefly. Deglaze with 1/8 l water. Bring to the boil and stir in the stock. Stew for 5-10 minutes. Season with salt, pepper and caraway. Let cool down
- 3
Stir the curd, milk, 6 tbsp. oil and 1 tsp. salt until smooth. Mix flour and baking powder. Stir half into the quark mixture, knead in the rest with fried onions
- 4
Cut the mettenden into slices. Roll out dough round (approx. 36 cm Ø). Put into a greased springform pan (26 cm Ø). Sprinkle the dough base with breadcrumbs. Spread sausage and savoy cabbage on top. Whisk cream, eggs and semolina. Season with marjoram, salt and pepper. Pour egg milk into the mould
- 5
Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 1 1/4 hours. Let the cake cool down for about 10 minutes, then remove from the tin
Nutrition Facts
390 kcal
25 g
24 g
16 g
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