Shaful Pie à la Didi

Ingredients for 2 servings:

• 300 g savoy cabbage (Rhineland Schaful)
• 1 medium-sized meatball(s), approx. 120 g
• 1 m.-sized onion(s)
• 1 tbsp olive oil
• 3 slices of puff pastry
• 1 egg yolk
• 1 shot of white wine
• 1 pinch(s) lemon peel
• 1 slice(s) processed cheese paprika-chili flavor
• 100 g gratin cheese (Gouda or Tilsiter)
• e.g. salt and pepper
• Paprika powder (mild rose paprika)
• nutmeg
• marjoram

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Savoy cabbage pate à la Didi

Remove the stalks from the savoy cabbage leaves, trim them, and cut into thin strips. Crumble the meatball. Cut the cream cheese into small pieces. Dice the onion into small cubes. Lay the puff pastry out flat and let it thaw. Heat a large, deep pan with olive oil. Sauté the diced onion until translucent. Add the crumbled meatball and fry briefly. Mix in the savoy cabbage and sauté, covered, for about 5 minutes, stirring frequently. Gently season with grated lemon zest, salt, pepper, paprika, nutmeg, and marjoram. Sauté for another 5 minutes, stirring frequently. Deglaze with a splash of white wine. Continue sautéing briefly, season to taste, and let cool. Line a greased baking dish with puff pastry, pulling up the sides and leaving enough puff pastry for the lid. Prick the pastry at regular intervals with a fork. Mix the cream cheese with the gratin cheese. Spread some of the cheese on the puff pastry, then some of the savoy cabbage on top, then add more cheese, savoy cabbage, and cheese. Whisk the egg yolk with a tablespoon of water. Brush the edges of the puff pastry with egg yolk and place a puff pastry lid on top. Any leftover puff pastry can be used for decoration. Brush the decorations with egg yolk and place it on the lid. Finally, brush the entire lid with egg yolk and bake in a preheated oven at 170°C for 35-45 minutes. Then arrange and serve. The pie also tastes good cold.