Jaroma cabbage and minced meat pie with cheese

Ingredients for 4 servings:

• 300 g wholemeal spelt flour
• 230 g quark
• 150 g butter, soft
• 1 tsp herbs, shredded
• 1 tsp herbal salt
• 2 shallots
• 500 g minced beef
• 2 garlic cloves
• 500 g Jaroma cabbage
• 3 tbsp olive oil
• salt and pepper
• 1 apple, e.g. Elstar
• 3 eggs
• 200 g cream cheese
• 150 g Gouda, grated
• 1 tsp, heaped parsley, chopped
• 1 tsp herbal salt
• Nutmeg, to taste
• Pepper, to taste
• 150 g Gouda, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Knead all the dough ingredients together, pour the dough into a greased 26cm springform pan, and evenly line the bottom and sides. Peel and finely chop the shallots, and fry them in oil in a large pan. Add the minced meat, press in the garlic cloves, and fry everything. Meanwhile, remove the tough core from the cabbage, wash the cabbage leaves, halve them, and cut them into 1cm wide strips. Add the cabbage strips to the pan and cover. Fry for 10 minutes, turning occasionally. Season with salt and pepper. Season lightly rather than heavily, as the sauce will also be seasoned. Peel the apple, remove the core, chop them, and add them to the pan for the last 2 minutes. Meanwhile, whisk the eggs in a bowl and mix with the cream cheese, 150g grated cheese, and seasoning. Pour the contents of the pan onto the dough in the springform pan and smooth the surface. Now spread the cream cheese mixture evenly over the top and then sprinkle with the remaining 150g of cheese. Bake in a preheated oven at 180°C (convection oven) for about 35 minutes. The cheese should be golden yellow.