Savoy cabbage cake

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 1 m.-sized onion(s)
• 250 g flour
• 125 g quark
• 3 eggs
• 4 tbsp oil
• ½ pack of baking powder
• 100 ml cream
• ½ tsp soy sauce
• 1 pack of grated cheese, e.g. Gouda
• possibly ham cubes
• salt and pepper
• nutmeg
• Oil for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 45 minutes

autumnal, simple

Knead the quark, 1 egg, oil, salt, flour, and baking powder into a dough. Let it rest briefly. Preheat the oven to 200°C (top/bottom heat). In the meantime, trim and chop the savoy cabbage. Remove the stalk. Peel and chop or dice the onion. Fry the onion in a little oil in a large pot. If you prefer something heartier, you can also add diced ham and fry briefly. For a vegetarian option, simply omit the diced ham. Add the chopped savoy cabbage. Deglaze with approx. 125 ml vegetable stock and cook for approx. 15 minutes, stirring frequently. Meanwhile, make the topping with the remaining two eggs, the cream, the soy sauce, and the spices. Simply whisk together in a suitable container. Grease a baking dish with oil, line the bottom and sides with the dough. Add the savoy cabbage and diced ham, and pour the topping over it. Then sprinkle the grated cheese on top. Place the dish on the middle rack of the oven and bake the savoy cabbage tart for about 40-50 minutes.