Savoy cabbage bundt cake

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 1,000 g minced meat
• 1 small onion(s)
• 1 clove(s) garlic
• salt and pepper
• Cumin, as needed
• 1 roll, stale (or toasted or breadcrumbs)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

to eat hot and cold

Remove the outer coarse leaves from the savoy cabbage and use for other purposes. Separate the other cabbage leaves, halve the heart leaf with the very small leaves, and cut into fine strips. Boil the cabbage leaves and heart leaf strips briefly (about 5 minutes), pour everything into a colander to drain, and let it cool/drain. Thoroughly mix the minced cabbage with the finely chopped, possibly fried onion and garlic, the finely chopped heart leaf strips, and the old roll/toast bread. Remove the middle rib from the large savoy cabbage leaves, then line the Bundt cake (or other cake) dish with the cabbage leaves – double the layer if necessary. Pour the minced meat mixture into the cake dish, press down slightly, and place the remaining cabbage leaves on top of the minced meat. Place the cake dish in the oven for 2 hours at 160°C fan/convection oven. Let cool and then turn out onto a large plate or cake stand. Serve with delicious rice with hollandaise sauce or cream sauce. Additional notes: The more pronounced the ridges of the cake pan, the more pronounced the finished Bundt cake will be. The cabbage leaves and the minced meat mixture will fit very well. The cake pan should be fairly airtight so that moisture from the cabbage leaves or fat from the minced meat cannot escape – this will keep the minced meat mixture nice and moist.