Savoy Cabbage Bundt Cake

Place the savoy cabbage in a large pot with water, bring the water to a boil and blanch the cabbage for about 30 minutes. In the meantime, prepare the minced meat with pepper, salt, smoked paprika, eggs, ketchup, breadcrumbs, an onion and mustard (the minced meat may be heavily seasoned). When the savoy cabbage is blanched, remove it from the water (about 500 ml of the water pick up) and carefully remove the 6-7 large leaves, cut out the thick central rib up to the middle and set aside. Cut the rest of the savory into fine strips. Melt the butter in a wok, finely dice an onion until translucent, add the cut savoy cabbage, season with pepper, salt, nutmeg and cumin and let it collapse while stirring, then deglaze with approx. 100 ml cabbage stock, put the lid on and simmer until soft, stirring occasionally.

Spread the Gugelhupf tin with butter, line the tin with the large savoy cabbage leaves. Now layer alternately minced meat and finely chopped steamed savoy cabbage until the tin is full. Finally cover with savoy cabbage leaves. Close the mold, fill a sufficiently large saucepan halfway with water and bring to the boil, place the mold in the saucepan (the mold should be 2/3 in the water), reduce the temperature, the water should simmer slightly. The Gugelhupf now remains in the water bath for 60 minutes. After the cooking time, lift the pan out of the pot, open it and pour the resulting brew into a small pot. I closed the pan again to keep the Gugelhupf warm.

Melt the butter in a small saucepan, dust with flour and deglaze with the poured-off stock. If the brew is not enough, add the collected savory brew from the blanching and season to taste with paprika pulp, pepper, salt, smoked paprika and sugar. This sauce is served with the Gugelhupf, which you now cut into slices and served with potatoes.

Bon appetit !!! ????????