John Myers
Ingredients for 1 servings:
- 200 g mayonnaise
- 200 g crème fraîche
- 2 eggs
- 1 tsp baking powder
- n. B. Vinegar essence, or vinegar of your choice
- 6 tbsp flour
- ½ head of white cabbage
- some parsley
- some dill
- 3 eggs, boiled and chopped, optional
- Fat, for the shape
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Preheat oven to 200°C. Finely slice the white cabbage, season with salt, pepper, and parsley, dill, and 1-2 small splashes of vinegar. Knead the cabbage thoroughly and season to taste; it should taste tart, but not too sour. Mix the mayonnaise, crème fraîche, eggs, and flour. Combine the baking powder with a splash of vinegar, add to the batter, season with a pinch of salt and pepper (not too much, as the mayonnaise is already seasoned), and season to taste. Mix everything well. Pour half of the batter into a springform pan greased with margarine or butter and spread evenly. Then spread the cabbage over the batter and cover with the second half of the batter. Smooth the surface. Reduce the oven to 180°C and bake for 20 minutes, until the cake is golden brown. It’s perfect as an appetizer or served on a baking sheet for a buffet. As a variation, boiled, sliced eggs can be added to the cabbage.
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