Minced meat – pointed cabbage – quiche

Ingredients for 4 servings:

• 200 g butter
• 350 g flour
• 5 tbsp water
• ½ tsp, leveled salt
• 300 g pointed cabbage
• 250 g minced meat, mixed
• 3 eggs
• 1 cup sour cream
• 150 g cheese (goat cheese) or cream cheese
• 100 g grated cheese of your choice
• Fat for the mold
• possibly herbs
• possibly nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Combine butter, flour, salt, and water in a bowl and knead. Chill the dough for half an hour. Line a baking pan with baking paper, grease it, and line it with the dough, forming a rim. Trim and finely chop the pointed cabbage. Brown the minced meat in oil until crumbly and add the pointed cabbage to the pan. Then season generously with salt, pepper, paprika, and garlic. Make a sauce from the eggs, goat cheese (or cream cheese), sour cream, and grated cheese. If using goat cheese, puree the sauce with a blender until smooth. Season the sauce with herbs and spices to taste (nutmeg). First, add the vegetables and meat, then the sauce to the dough. Bake in a preheated oven at 200°C on the middle rack for about 40 minutes.