Savoy cabbage tarte flambée

Name: Savoy cabbage tarte flambée
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 600 g Savoy cabbage; 1 Onion; 1 small clove of garlic; 150 g Cabanossi Sausage; 2 TABLESPOONS clarified butter; 1/2 TEASPOON Caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 ml Vegetable broth; 125 g Schmand; 4-5 Tbsp medium hot mustard; 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf); 7-10 Tbsp clarified butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

600 g Savoy cabbage
1 Onion
1 small clove of garlic
150 g Cabanossi Sausage
2 TABLESPOONS clarified butter
1/2 TEASPOON Caraway seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 ml Vegetable broth
125 g Schmand
4-5 Tbsp medium hot mustard
1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
7-10 Tbsp clarified butter

Directions

1
Clean, wash and cut the savoy cabbage into large pieces. Peel onion and garlic and chop finely. Cut Cabanossi into slices
2
Spread a large, coated pan with clarified butter and heat it up. Add the sausage and fry it for approx. 4 minutes, turning it over, then take it out. Add clarified butter and heat up. Fry cabbage for 4-5 minutes while turning. After about 2 minutes add onion and 1/4 teaspoon caraway, season with salt, pepper and nutmeg. Pour on stock, simmer for 2-3 minutes
3
Mix sour cream, mustard and 1/4 tsp. caraway, season with salt and pepper. Pour cabbage through a sieve and drain well. Take the tarte flambée dough out of the packet and roll it out on the baking paper directly on a baking tray. Spread the dough with mustard cream, cover with savoy cabbage and cabanossi slices
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes. Remove the tarte flambée and cut into pieces