Cabbage cake from Provence

Ingredients for 8 servings:

• 1 kg white cabbage
• 2 large onions
• 2 tbsp oil (olive oil)
• 500 g minced meat
• 50 g bacon (breakfast bacon), finely chopped
• Salt and pepper from the mill
• 2 cloves garlic
• 1 tbsp marjoram
• 1 tbsp thyme
• 2 tomatoes peeled
• 1 egg(s), including the yolk
• 2 tbsp sweet cream
• 1 pack of frozen puff pastry

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Boil the washed and quartered cabbage in salted water for 10 minutes. Then remove the stalks and roughly chop the quarters. Finely dice the onion and sauté in olive oil with a little salt for 3-4 minutes. Add the minced meat and bacon and fry lightly. Add the cabbage. Turn over several times and season with garlic, marjoram, thyme, pepper, and salt. Deseed and finely dice the tomatoes, and mix in. Cover and cook for about 15 minutes. Roll out the pastry sheets, reserving 1 sheet. Place in a springform pan lubricated with water and line the sides. Spread the cooled filling on top. Roll out strips from the remaining thinly rolled out pastry and arrange them in a lattice pattern over the cake. Brush the pastry with egg yolk and bake in a preheated oven at 220°C. After 20 minutes, spread the cream over the filling. The cake can be baked the day before and reheated shortly before serving.