Vegetable cake

Name: Vegetable cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 250 g Flour; 1 egg (size M); 125 g Butter; 1 TEASPOON Salt; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 500 g White cabbage; 2 medium-sized onions; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Caraway seeds; 100 ml Vegetable broth (instant); 1-2 TABLESPOONS Oil; 400 g mixed minced meat; 1/2 TEASPOON dried marjoram; 1 can(s) (425 ml) peeled tomatoes; 2-3 TABLESPOONS Breadcrumbs; 30 g roughly chopped hazelnuts; 250 g Schmand; 4 Eggs (size M); 100 g finely grated, medieval Gouda cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp fresh marjoram

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

250 g Flour
1 egg (size M)
125 g Butter
1 TEASPOON Salt
7-10 Tbsp Cling film
7-10 Tbsp Flour
7-10 Tbsp Grease
500 g White cabbage
2 medium-sized onions
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Caraway seeds
100 ml Vegetable broth (instant)
1-2 TABLESPOONS Oil
400 g mixed minced meat
1/2 TEASPOON dried marjoram
1 can(s) (425 ml) peeled tomatoes
2-3 TABLESPOONS Breadcrumbs
30 g roughly chopped hazelnuts
250 g Schmand
4 Eggs (size M)
100 g finely grated, medieval Gouda cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp fresh marjoram

Directions

1
Knead flour, egg, butter in pieces, salt and approx. 1 1/2 tablespoons of cold water with the dough hooks of the hand mixer. Finally, knead briefly with your hands and wrap in cling film. Put the dough in a cool place for about 30 minutes. In the meantime clean, wash and cut the cabbage into strips. Peel onions and cut into fine slices. Heat the fat in a pot and fry the onions in it.
2
Add cabbage, sauté briefly and season with salt, pepper and caraway seeds. Pour in broth, bring to the boil and braise for about 10 minutes. In the meantime heat oil in a pan and fry the minced meat in it until crumbly. Season with salt, pepper and marjoram. Mix the braised cabbage with the minced meat and let it cool down. Drain the tomatoes well, cut them roughly into pieces and fold into the cooled cabbage filling. Roll out the dough on a floured work surface to a circle of a good 32 cm Ø. Line a greased springform pan (26 cm Ø) with it and press the dough to the edge. Cut the edge straight off with a dough wheel (approx. 4 cm high edge) and prick the dough base several times with a fork. Sprinkle the base with breadcrumbs and add the cabbage filling. Sprinkle with hazelnuts.
3
Drain the tomatoes well, cut them roughly into pieces and fold into the cooled cabbage filling. Roll out the dough on a floured work surface to a circle of a good 32 cm Ø. Line a greased springform pan (26 cm Ø) with it and press the dough to the edge. Cut the edge straight off with a dough wheel (approx. 4 cm high edge) and prick the dough base several times with a fork. Sprinkle the base with breadcrumbs and add the cabbage filling. Sprinkle with hazelnuts. Mix sour cream, eggs, grated cheese, some salt, pepper and nutmeg with the whisks of the hand mixer. Pour evenly over the filling and bake in the preheated oven, 2nd shelf from below, (electric oven: 175 °C/ gas: level 2) for about 1 hour. Let the finished cake rest in the mould for about 15 minutes. Then remove from the mould and serve garnished with marjoram as desired. Results in approx. 12 pieces
4
Mix sour cream, eggs, grated cheese, some salt, pepper and nutmeg with the whisks of the hand mixer. Pour evenly over the filling and bake in the preheated oven, 2nd shelf from below, (electric oven: 175 °C/ gas: level 2) for about 1 hour. Let the finished cake rest in the mould for about 15 minutes. Then remove from the mould and serve garnished with marjoram as desired. Results in approx. 12 pieces
5
Waiting time approx. 45 minutes