Summary

Ingredients

• 900 g savoy cabbae (cream savoy cabbae), frozen
• 300 g herbal cream cheese (double cream level)
• 225 g mountain cheese
• 5 egg (s)
• 1 packet puff pastry, round
• 150 ml vegetable stock
• Salt and pepper, crushed
• nutmeg
• Fat for the shape

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Instructions

1. Cook the creamed sausage according to the package instructions for about 15 minutes until al dente and allow to cool. Grate the mountain cheese. Whip the cream cheese with vegetable stock and eggs vigorously. Mix in 2/3 of the mountain cheese and the cooled savoy cabbage. Season with salt, pepper and nutmeg.
2. Press the puff pastry into a greased springform pan and pull up the edge approx. 4 cm. Prick evenly with a fork. Put the filling in the springform pan, sprinkle with the remaining mountain cheese and some crushed pepper.
3. Bake in a hot oven at 175 ° C for approx. 30 - 40 minutes.
4. Mixed salad goes well with it.