Minced meat cake with savoy cabbage

Ingredients for 4 servings:

• 200 g flour
• 1 egg(s)
• 125 g butter
• 2 tbsp water
• 1 pinch of salt
• 3 eggs
• 250 g savoy cabbage
• 2 tbsp oil
• 250 g minced meat, mixed
• salt and pepper
• Cayenne pepper
• 600 g tomatoes
• 250 ml whipped cream
• 50 g cheese, grated
• Oil for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Knead flour, 1 egg, butter, 2 tablespoons of water, and 1 pinch of salt into a smooth dough. Cover and chill for about 30 minutes. Trim the savoy cabbage, remove the tough stalks, and cut the leaves into strips. Heat 2 tablespoons of oil in a pan and fry the minced meat until crumbly. Add the savoy cabbage and braise for 3 minutes. Season to taste. Preheat the oven to 180°C (top/bottom heat, fan: 160°C). Roll out the dough and line an oiled springform pan (approx. 26 cm diameter) with it, forming a raised edge. Place the minced meat and cabbage mixture on top. Remove the stems from the tomatoes, slice them, and spread over the mixture. Whisk the cream and remaining eggs, mix with the cheese, season with salt and pepper, and pour over the cake. Bake the minced meat cake in the oven for about 40 minutes.