Savoy cabbage cake

Ingredients for 12 servings:

• 600 g savoy cabbage
• 150 g onion(s)
• 50 g streaky bacon
• 8 tbsp oil
• 125 ml vegetable broth (instant)
• 150 g quark (low-fat quark)
• 6 tbsp milk
• 300 g flour
• 1 tbsp baking powder
• 40 g onion(s), roasted
• 300 g sausage (Mettenden)
• 2 tbsp breadcrumbs
• 375 g sour cream, firm
• 6 eggs
• 1 tbsp semolina
• ½ tsp marjoram
• ½ tsp caraway seeds
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Quarter the savoy cabbage and cut into strips, and cut the onions into wedges. Dice the bacon. Heat 2 tablespoons of oil in a pan. Fry the bacon in it. Briefly sauté the onions and savoy cabbage, then add the stock. Simmer for 5-10 minutes. Season with salt, pepper, and caraway seeds. Drain the cabbage and let it cool. For the dough, put the quark, remaining oil, milk, 1 teaspoon of salt, flour, and baking powder in a mixing bowl. Mix using the dough hook of a hand mixer. Knead well with the fried onions on a lightly floured surface. Roll out the dough into a round shape (approx. 36 cm). Line a greased springform pan (26 cm) with it. Cut the Mettenden sausages diagonally into thick slices. Sprinkle the dough base with breadcrumbs, top with sausage slices, and scatter the savoy cabbage on top. Whisk together the sour cream, eggs, semolina, marjoram, salt, and pepper and pour over the savoy cabbage. Bake in a preheated oven (electric oven: 175°C/ fan oven: 150°C/ gas mark 2) for about 1 1/4 hours. Let rest in the pan for about 10 minutes. Remove from the pan and cut into pieces.