Savoy cabbage cake with bacon

Ingredients for 4 servings:

• 1 bunch of parsley
• ¼ bunch lovage, if available
• 750 g savoy cabbage
• 1 onion(s)
• 80 g bacon (breakfast bacon)
• 200 ml milk
• 100 ml cream
• 1 egg(s)
• 1 tbsp tomato paste
• 500 g potatoes
• salt and pepper
• Paprika powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Vegetable quiche with a twist: with potato base

Preheat oven to 200°C (180°C fan-assisted oven). Rinse the herbs, shake dry, and finely chop. Remove the outer leaves from the savoy cabbage, halve the head, remove the entire stalk, and cut the leaves into strips. Peel and finely chop the onion. Cut the bacon into strips. Mix the milk with the cream, egg, and tomato paste; season with salt, pepper, and paprika. Peel and wash the potatoes, and cut them into thin slices. Layer the potatoes in a greased tart dish (approx. 28 cm in diameter). Spread the chopped herbs, savoy cabbage, onion, and bacon strips evenly on top. Pour the cream and egg mixture over the top. Bake the savoy cabbage tart in the preheated oven on the middle rack for 40-50 minutes. Garnish with parsley to serve, if desired.