Summary

Ingredients

• 0.5 ½ red cabbage
• 4 onion (s)
• 2 cloves garlic)
• 150 g bacon, diced
• 8 tablespoon olive oil
• 150 ml vegetable stock, instant
• 200 g herb quark
• 6 tablespoon milk, 1.5% fat
• 300 g flour, spelled flour
• 1 packet baking powder
• 50 g herbs, mixed (frozen)
• 300 g paprika sausae, Hunarian
• 2 tablespoon breadcrumbs
• 400 g sour cream or sour cream
• 6 egg (s)
• 2 tablespoon semolina, (soft wheat semolina)
• 2 teaspoons herbs, mixed
• salt and pepper
• Seasoned Salt

Print Recipe Pin Recipe

Instructions

1. Cut the red cabbage into thin strips, peel the onions and cut into half rings, peel the garlic cloves and press through.
2. Heat 2 tablespoons of oil and leave out the bacon. Add red cabbage, onions and garlic and sauté everything briefly. Deglaze with broth and simmer for about 20 minutes, then let cool.
3. For the dough, use the dough hook of the mixer to process the herbal quark, remaining oil, milk, 1 teaspoon of herbal salt, flour and baking powder into dough. Mix in the mixed herbs, put the dough in a cool place for 30 minutes.
4. Line the springform pan with baking paper and roll out the dough in it, pulling up the edge.
5. Slice Hungarian paprika sausage. Sprinkle the dough base with breadcrumbs, spread the sausage slices on top and pour the red cabbage mixture on top.
6. Mix the sour cream, eggs, semolina, herbs, salt and pepper together and pour over the red cabbage.
7. Bake in a preheated oven at 180 ° C for about 75 minutes. If the surface gets too dark, cover with aluminum foil. Let the cake rest in the mold for about 10 minutes, then remove and cut into pieces. Enjoy hot or lukewarm.
8. A mixed salad goes very well with it.