Minced meat and savoy cabbage bundt cake

Ingredients for 5 servings:

• 1 m.-large savoy cabbage
• 2 rolls
• 1 large onion(s)
• 750 g minced meat, mixed
• 3 eggs
• 1 tbsp mustard
• salt and pepper
• 40 g butter
• 2 tbsp tomato paste
• 40 g flour
• 500 ml broth (savoy cabbage broth)
• Salt
• Sugar
• 2 tsp vegetable broth, instant
• some cream to refine
• Margarine for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

with tomato sauce

Remove the savoy cabbage leaves and cook in boiling salted water for 1 to 2 minutes until al dente. Remove the leaves, drain well, and reserve the cooking water for the sauce. The meatball dough is made like a meatball dough from the bread rolls, which you soak in hot water and then squeeze out the excess moisture, along with the onions, minced meat, eggs, and mustard. Knead the mixture thoroughly and season generously with salt and pepper. Grease a Bundt cake pan with margarine and sprinkle with breadcrumbs. Line the pan with a few savoy cabbage leaves and add the meatball mixture. Shake the pan vigorously to ensure the dough is evenly distributed and settles. Place the remaining savoy cabbage leaves on top. Place the pan in a large pot of boiling water and simmer with the lid on for 2 to 2.5 hours over low heat. This also works in a steamer. After the cooking time, let the Bundt cake stand in the pan for 10 minutes, then carefully remove and serve. For the tomato sauce, sauté the butter and tomato paste. Stir in the flour. Add the remaining ingredients and bring to a boil while stirring.