Cabbage cake

Ingredients for 1 servings:

• 100 g quark (20% fat)
• 1 small egg(s)
• 2 tbsp oil
• 150 g flour
• 1 tsp baking powder
• ½ tsp salt
• 1 small white cabbage
• 2 onions
• 2 apples, sour
• 2 garlic cloves
• 25 g sugar
• 40 g butter
• 2 tbsp paprika powder, sweet
• 1 tbsp vinegar (apple cider vinegar)
• Pepper, white
• 1 bunch parsley, chopped
• 250 g cheese (Emmental)
• 3 eggs
• 200 g sour cream
• 1 tsp salt
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the dough, whisk the quark with 1 small egg and oil. Knead in the flour, baking powder, and salt. Wrap the dough in cling film and let it rest for 30 minutes. For the filling, quarter the white cabbage, remove the stalk, and cut it crosswise into thin strips. Peel and finely dice the onions, peel and eighth the apples. Melt the sugar in a wide saucepan or large frying pan (with a lid) until golden caramel, then add the butter. Sauté the cabbage, onions, and crushed garlic over medium heat, stirring frequently. Season with paprika, salt, and pepper. Place the apples on top and sauté in the covered pan for 20 minutes. Finally, stir in the vinegar and chopped parsley. Let the mixture cool. Roll out the dough and line a greased 26cm springform pan with it. Cut the cheese into 1cm x 1cm cubes. Whisk the three eggs with the sour cream and mix everything with the cabbage. Pour the filling onto the dough. Bake immediately in a preheated oven at 180°C on the middle rack for about 40 minutes, until the cake has a golden yellow and crispy surface. Delicious warm or cold.