Minced meat cake

Ingredients for 4 servings:

• 375 g flour
• Salt
• 200 g butter
• 4 onions
• 750 g minced meat
• 2 tbsp oil
• 1 head of savoy cabbage
• 700 g tomatoes
• pepper
• ½ bunch parsley, flat
• ½ bunch marjoram
• 0.8 liters of milk
• 3 eggs
• 70 g cheese, grated
• Flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead flour, salt, butter and 3 tbsp cold water into a smooth shortcrust pastry, then roll out on a floured surface to a sheet of dough approx. 28 cm. Line a greased 26 cm springform pan with the dough, pierce the dough frequently. Trim off the excess edge and chill. Peel the onions and cut into wedges. Fry the minced meat in oil. Add the onions, cover and cook for 15 minutes. Clean and quarter the savoy cabbage, removing the stalks. Sauté in 100 ml salted water for 5 minutes. Halve the tomatoes and set 7 halves aside. Season the minced meat with salt and pepper. Chop the parsley and marjoram except for a few leaves and add to the pan. Drain the savoy cabbage. Layer the minced meat, savoy cabbage and tomato halves in the pan. Whisk together the milk, eggs, salt and pepper, pour into the pan, and tap the pan several times to allow everything to settle. Slice the remaining tomatoes, place them on top of the filling, sprinkle with cheese, and bake in a preheated oven (200 degrees Celsius) for about 45 minutes. Garnish with herbs.