Savoy cabbage tart

Name: Savoy cabbage tart
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 600 g Savoy cabbage; 150 g Onions; 50 g streaky smoked bacon; 8 TABLESPOONS Oil; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Caraway seeds; 300 g Mettenden (cooked sausages); 150 g Low-fat curd; 6 TABLESPOONS Milk; 300 g Flour; 1 package Baking Powder; 40 g Roasted onions; 2 TABLESPOONS Breadcrumbs; 375 g clotted cream; 6 Eggs (size M); 1 TABLESPOON Semolina; 1/2 TEASPOON dried marjoram; 7-10 Tbsp fresh marjoram; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

600 g Savoy cabbage
150 g Onions
50 g streaky smoked bacon
8 TABLESPOONS Oil
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Caraway seeds
300 g Mettenden (cooked sausages)
150 g Low-fat curd
6 TABLESPOONS Milk
300 g Flour
1 package Baking Powder
40 g Roasted onions
2 TABLESPOONS Breadcrumbs
375 g clotted cream
6 Eggs (size M)
1 TABLESPOON Semolina
1/2 TEASPOON dried marjoram
7-10 Tbsp fresh marjoram
7-10 Tbsp Fat and breadcrumbs

Directions

1
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.
2
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.
3
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