Red cabbage cake

Ingredients for 6 servings:

• ½ red cabbage
• 4 onions
• 2 garlic cloves
• 150 g bacon, diced
• 8 tbsp olive oil
• 150 ml vegetable stock, instant
• 200 g herb curd
• 6 tbsp milk, 1.5% fat
• 300 g flour, spelt flour
• 1 packet of baking powder
• 50 g mixed herbs (frozen)
• 300 g paprika sausage, Hungarian
• 2 tbsp breadcrumbs
• 400 g sour cream
• 6 eggs
• 2 tbsp semolina (soft wheat semolina)
• 2 tsp mixed herbs
• salt and pepper
• herbal salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the red cabbage into thin strips, peel the onions and slice them into half rings, peel the garlic cloves and press them through. Heat 2 tablespoons of oil and fry the bacon. Add the red cabbage, onions, and garlic and sauté briefly. Deglaze with stock and simmer for about 20 minutes, then let cool. For the dough, combine the herb curd, remaining oil, milk, 1 teaspoon of herb salt, flour, and baking powder with the dough hook of a mixer until dough forms. Mix in the mixed herbs and chill the dough for 30 minutes. Line a springform pan with baking paper and roll out the dough, pulling up the edges. Cut the Hungarian paprika sausage into slices. Sprinkle the dough base with breadcrumbs, arrange the sausage slices on top, and top with the red cabbage mixture. Mix the sour cream, eggs, semolina, herbs, salt, and pepper together and pour over the red cabbage. Bake in a preheated oven at 180°C for about 75 minutes. If the surface starts to get too dark, cover with aluminum foil. Let the cake rest in the pan for about 10 minutes, then remove it from the pan and cut into slices. Enjoy hot or lukewarm. Serve with a mixed salad.