Clean the savoy cabbage, quarter it and cut out the stalk. Cut the savoy cabbage quarters into strips, wash and drain. Peel onions and cut them into fine slices. Dice the bacon. Heat 2 tablespoons of oil in a pot and leave the bacon in it. Add the onions and savoy cabbage and sauté briefly and deglaze with broth.
Stew for 5-10 minutes. Season with salt, pepper and caraway. Cool the cabbage and let it drip off. Cut mettendenden diagonally into thick slices. For the dough mix quark, remaining oil, milk and 1 teaspoon of salt. Mix flour and baking powder, add to the quark mixture and knead with the dough hooks of the hand mixer. Place the dough on a lightly floured work surface and knead the fried onions with your hands. Roll out the dough to a circle (approx. 36 cm Ø) and line a greased springform pan (26 cm Ø) with it. Sprinkle the dough base with breadcrumbs and cover with sausage slices. Place the savoy cabbage on top. Whisk the sour cream, eggs, semolina, marjoram, a little salt and pepper, pour over the savoy cabbage and bake in a preheated oven (electric range: 175°C / gas: level 2) for approx. 1 1/4 hours. Let the cake rest in the pan for about 10 minutes, then remove from the pan and cut into pieces.
Place the dough on a lightly floured work surface and knead the fried onions with your hands. Roll out the dough to a circle (approx. 36 cm Ø) and line a greased springform pan (26 cm Ø) with it. Sprinkle the dough base with breadcrumbs and cover with sausage slices. Place the savoy cabbage on top. Whisk the sour cream, eggs, semolina, marjoram, a little salt and pepper, pour over the savoy cabbage and bake in a preheated oven (electric range: 175°C / gas: level 2) for approx. 1 1/4 hours. Let the cake rest in the pan for about 10 minutes, then remove from the pan and cut into pieces. Serve garnished with fresh marjoram as desired. Makes approx. 12 pieces