John Myers
Ingredients for 6 servings:
- 2 onions
- ½ head of white cabbage
- 1 large smoked pork chop, boned
- 2 tbsp oil
- Salt and pepper, black from the mill
- 1 bunch of parsley
- 250 g sour cream
- 6 eggs
- Nutmeg, freshly grated
- 1 pack of pizza dough from the refrigerated section, round
- 2 tbsp breadcrumbs
- 75 g cheese, grated
- Fat for the mold
- Flour for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes
Dice the onions. Cut the cabbage into strips and the smoked pork into cubes. Heat the oil in a casserole dish and sauté the onions until translucent. Add the smoked pork and fry briefly. Add the cabbage and sauté for 6 minutes over medium heat, stirring occasionally. Season with salt and pepper. Drain. Finely chop the parsley. Whisk the sour cream and eggs. Stir in the parsley and season generously with salt, pepper, and nutmeg. Roll out the pizza dough, remove from the baking paper, and place in a greased and floured 28 cm tart pan. Prick several times. Sprinkle with breadcrumbs. Spread the cabbage evenly on top. Pour the sour cream topping over it and sprinkle with cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 65 minutes. Remove from the oven and serve.
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