Cabbage Cake from Provence
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg white cabbage
- 2 large onions
- 2 tablespoon oil (olive oil)
- 500 g minced meat
- 50 g bacon (breakfast bacon), finely chopped
- Salt and pepper from the mill
- 2 cloves garlic
- 1 tablespoon marjoram
- 1 tablespoon thyme
- 2 peeled tomato (s)
- 1 egg (s) which the yolk
- 2 tablespoon sweet cream
- 1 packet puff pastry frozen
Print Recipe
Pin Recipe Instructions
- Pre-cook the washed and quartered cabbage in salted water for 10 minutes. Then remove the stalks and roughly chop the quarters. Cut the onion into fine cubes and sauté in the olive oil with a little salt for 3 - 4 minutes. Add the minced meat and bacon and fry lightly. Add the cabbage. Turn several times and season with garlic, marjoram, thyme, pepper and salt.
- Core and dice the tomatoes, mix in.
- Cover and cook for approx. 15 minutes.
- Roll out the sheets from the dough, save 1 sheet. Place in a springform pan that has been sprayed out with water and line a high edge.
- Spread the cooled filling on top. Rub out strips of the remaining thinly rolled out dough and lay them over the cake like a grid. Brush the dough with egg yolk and bake in the preheated oven at 220 degrees.
- After 20 minutes, spread the cream over the filling.
- The cake can be baked the day before and reheated shortly before serving.
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