Cabbage cake with Emmental cheese

Ingredients for 1 servings:

• 100 g quark
• 1 egg(s)
• 2 tbsp oil
• 150 g flour
• 1 tsp baking powder
• 1 tsp salt
• 500 g white cabbage
• 2 onions
• 2 apples, sour
• 2 garlic cloves
• salt and pepper
• 250 g cheese, Emmental
• 3 eggs
• 200 g sour cream
• Vinegar
• Sugar
• chili

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the cabbage and cut into thin strips. Peel the onions, apples, and garlic, and also cut into thin strips or pieces. Place the cabbage, apples, onion, and garlic in a pot, cover with water, add the spices, and cook like Bavarian cabbage (about 20 minutes), then let cool. Drain the cooking water. For the dough: Mix the quark, egg, oil, and salt, then add the flour and baking powder and knead into a dough. Wrap in foil and let rest in the refrigerator for 30 minutes. Then place the dough in a greased 24 cm springform pan. Cut the cheese into small cubes (1 x 1 cm), whisk the eggs with the sour cream and chili, and mix with the drained cabbage. Spread the mixture over the dough and sprinkle with the cheese. Bake the cake on the middle rack of a preheated oven to 200 °C (400 °F) for 30-40 minutes, until the cake has a golden, crispy surface. Of course, it also works with grated cheese. The cake tastes good both hot and cold.