Savoy cabbage cake

Ingredients for 4 servings:

• ½ head of savoy cabbage
• 1 large onion(s)
• 125 g bacon, diced
• 125 ml broth
• 150 g low-fat curd cheese
• 8 tbsp milk
• 6 tbsp oil
• 1 tsp salt
• 250 g flour
• 1 packet of baking powder
• 30 g fried onions
• 400 g sour cream
• 6 eggs
• ½ tsp marjoram
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Cut the savoy cabbage into strips. Peel and dice the onion. Fry the diced onion in 2 tablespoons of oil, then add the bacon. Sauté the cabbage and deglaze with the broth, then simmer for about 5 to 10 minutes. In the meantime, mix the quark with milk, 4 tablespoons of oil, and salt, then add the flour and baking powder and knead everything into a smooth dough. Just before the end of the kneading process, stir in the fried onions. Pour the dough into a springform pan lined with baking paper, making sure to rise well around the edges. Once the savoy cabbage has cooled slightly, pour it into the springform pan and spread it out. Whisk the sour cream with the eggs and season with marjoram, salt, and pepper. Spread this mixture over the savoy cabbage and then bake at 150°C (fan oven) for 1 1/4 hours. Let it rest for about 10 minutes before slicing.