Vegetable cake

Ingredients for 6 servings:

• 300 g Brussels sprouts
• 2 stalk(s) leeks
• ½ head of white cabbage, approx. 750 g
• 1 large onion(s), white
• 6 tomatoes, peeled, from the can, approx. 480 g
• 300 g Gouda, finely diced
• 150 g raw ham, finely diced
• 200 ml cooking cream, 18% fat
• 200 g crème fraîche
• 6 egg yolks
• 1 pack of yeast dough from the refrigerated section, round
• Fat for the mold
• 2 vegetable stock cubes
• 1 tbsp caraway powder
• 1 pinch of nutmeg
• 1 tsp, levelled black pepper from the mill
• 1 pinch of salt, fine

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 2 hours 25 minutes

very suitable for freezing – for unexpected guests

Remove the outer leaves from the white cabbage, halve the head of cabbage, and roughly chop one half into small pieces. Set aside. Remove the outer leaves from the Brussels sprouts and quarter them. Remove the root end from the leek stalks, shorten the green end of the stalk by half, and carefully slit the outer layer lengthwise. Once prepared, halve the stalks lengthwise and chop them into small pieces. To remove the sand and soil that is usually found between the leaves, wash the chopped leek and Brussels sprouts thoroughly and dry them in a salad spinner. In the meantime, set the oven to 180°C (fan oven). Finely dice the cheese and ham and mix evenly with the cream, crème fraîche, egg yolks, salt, nutmeg, and freshly ground pepper. Set aside. Finely chop the onion with a little ghee and sauté until translucent. Set aside. Simmer the chopped vegetables in a large pot with the stock cubes for 15-25 minutes, depending on the size of the vegetables. Remove the vegetables, sieve them, and toss them with the 6 peeled, roughly crushed canned tomatoes and the fried onions. Lightly grease a springform pan and line it with the yeast dough. Layer the vegetables and cream mixture in layers, repeating two or three times, always adding the cream mixture as the last layer. Bake in the oven on the second rack for 50 minutes. Depending on the color of the surface, adjust the baking time by plus or minus five minutes. Even if you want to bite into it right away, I always refrigerate the vegetable cake overnight. It can then be perfectly divided into four, six, or eight portions, just like a cake. After portioning, microwave for 10 minutes at 900 watts. Freeze any leftover “cake” pieces.