Cabbage cake with pineapple, mandarins and meat

Ingredients for 6 servings:

• 1 portion of pizza dough, for one baking tray
• 2 heads of white cabbage, cut into small cubes
• 800 g pork schnitzel, cut into small cubes
• 250 g smoked bacon, cut into small cubes
• 250 g smoked bacon, cut into small cubes
• 4 onions, cut into small cubes
• 1 bunch of spring onions, finely chopped
• 2 cans pineapple, cut into pieces, drain juice
• 2 can/n tangerine(s), drain juice
• 6 eggs
• 500 ml cream
• some pepper, mixed, ground or orange pepper
• some garlic powder, or two cloves of garlic crushed
• some caraway, ground pepper
• some juniper berries, in a bag
• some bay leaves, in a bag
• 3 liters of salt water, hot
• smoked salt

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 2 hours

Tested by nurses, very tasty, hearty

Place the pizza dough on a baking sheet and let it rise. Form a small edge for the egg topping later. Blanch the cabbage in hot salted water; this takes a little longer. Refresh in ice water or cool water. Fry the onions, bacon, ham and strips in a pan with vegetable fat or butter until not too dark. Put a little vegetable fat in a large pot and add the drained cabbage together with the meat, pineapple and mandarin oranges as well as the spice sachets with bay leaves, juniper berries and spring onions. Season with smoked salt, pepper, garlic and caraway. Sauté briefly and stir several times. Let it sit for a while, up to 2 hours or longer. Remove the spice sachet. Spread the lukewarm cabbage mixture on the pizza dough. Bake in the oven at approx. 160 degrees C for approx. 1 hour. Mix the eggs and cream and add a small pinch of salt. Carefully pour the egg cream over the cabbage cake, let it absorb and let it simmer for about 1 hour. Bake for 15 minutes at 180 degrees Celsius until golden yellow. Let cool, then eat warm or cold. The flavor really improves after 24 hours at room temperature, so be patient.