Minced Meat – Pointed Cabbage – Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g butter
- 350 g flour
- 5 tablespoon water
- 0.5 ½ teaspoon, leveled salt
- 300 g pointed cabbae
- 250 g minced meat, mixed
- 3 egg (s)
- 1 cup sour cream
- 150 g cheese (oat cheese) or cream cheese
- 100 g cheese your choice, rated
- Fat for the shape
- possibly herbs
- possibly nutmeg
Print Recipe
Pin Recipe Instructions
- Put butter, flour, salt and water in a bowl and knead. Chill the dough for half an hour. Line a baking pan with parchment paper, grease and line with the dough. Form an edge in the process.
- Clean the pointed cabbage and cut into small pieces. Fry the minced meat in oil until crumbly and add the pointed cabbage to the pan. Then season generously with salt, pepper, paprika and garlic.
- Make a sauce from eggs, goat cheese (or cream cheese), sour cream, and grated cheese. If you use goat cheese, puree the sauce with the mixer until smooth. Season the sauce with herbs and spices to taste (nutmeg).
- First put vegetables and meat, then sauce on the dough. Bake in the preheated oven at 200 ° C for about 40 minutes on the middle rack.
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