Savoy cabbage cake

Ingredients for 6 servings:

• 125 g quark
• 1 egg(s)
• 4 tbsp oil
• ½ tsp salt
• 250 g whole wheat flour
• ½ pack of baking powder
• Fat for the mold
• Flour for the work surface
• 2 eggs
• 100 g cream
• ½ tsp soy sauce
• Salt and pepper, black
• 1 pinch of nutmeg
• 120 g Emmental cheese, grated
• 50 g breadcrumbs
• 1 savoy cabbage (approx. 1 kg)
• 1 onion(s)
• 125 ml water
• 2 tbsp oil

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 16 hours; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 17 hours 30 minutes

Ingredients for a springform pan with a diameter of 26 cm

For the dough, mix the quark with the egg, oil, and salt. Mix the flour with the baking powder and add to the dough. Knead everything well. Let the dough rest at room temperature for about 35-40 minutes. Meanwhile, trim and quarter the savoy cabbage. Cut out the stalk and remove the larger leaves. Wash all of the savoy cabbage thoroughly, drain well, and cut into strips approximately 1-1.5 cm wide. Heat the oil in a pan and fry the onion. Add the savoy cabbage strips and fry. Add 125 ml of water and sauté the cabbage over medium heat for 20-25 minutes until tender. Meanwhile, for the topping, mix the eggs with the cream, soy sauce, salt, pepper, and nutmeg. Mix the grated cheese with the breadcrumbs. Grease a baking dish and preheat the oven to 200°C (top/bottom heat: 180°C). Roll out the dough on a lightly floured surface to the size of the tin and line the tin with it. Spread the savoy cabbage on top, cover with the glaze, and sprinkle with the cheese and breadcrumb mixture. Bake the cake in the hot oven for about 40-50 minutes until golden brown. Tip: Leaf spinach, chard, or leeks also taste good instead of savoy cabbage (they would need to be pre-cooked according to the respective variety).