Savoy cabbage cake with Cabanossi

Ingredients for 8 servings:

• 250 g flour
• 1 egg(s)
• 1 tsp salt
• 4 tbsp milk, cold
• 100 g butter
• 500 g savoy cabbage
• Salt
• 200 g Cabanossi
• 1 bunch of parsley
• 1 tbsp peppercorns, green, in brine, drained
• 1 pinch(s) of cayenne pepper
• 200 g cream
• 3 eggs
• 150 g cheese (Gouda), grated
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Quickly knead the ingredients into a dough. Then quickly form it into a ball, flatten it slightly, and roll it into a large 30 cm circle. Grease a 26 cm springform pan with butter or oil and spread the dough, leaving a 3 cm border. Refrigerate the pan until the topping is ready. Cook the savoy cabbage in boiling salted water for 5 minutes. After pre-cooking, drain well and cut into strips. Slice the Cabanossi. Wash and finely chop the parsley. Mix everything into the savoy cabbage, add the green peppercorns, and season the vegetables with salt and cayenne pepper. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Mix together the cream, eggs, cheese, and nutmeg. Fold the savoy cabbage and sausage into the egg mixture. Fill the pan with the dough and spread it evenly. Bake the savoy cabbage tart for 35-40 minutes.