Savoy Cabbage Cake B

Summary

Ingredients

• 250 g spelled, round
• 5 grains pepper, ground in a mortar
• 1 pinch (s) salt
• 1 pinch (s) cane sugar
• 200 g cottae cheese
• 1 shot kefir
• g 1,300 savoy cabbae
• 0.5 liter ½ water
• 0.5 teaspoon ½ vegetable stock, grained
• 50 g iner, finely weihed
• Nutmeg, freshly grated
• 2 egg (s)
• 250 ml kefir
• 2 tablespoon potato flour
• 1 tablespoon spelled, ground
• 1 teaspoon salt, seasoned salt (health food store)
• 80 g cheese, oat cheese, rated
• Cheese, grated Gouda cheese
• Paprika granules
• Butter or unhardened margarine for fat removal

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Instructions

1. Knead spelled, peppercorns, salt, whole cane sugar, cottage cheese, kefir together + let rest for 1-2 h in the refrigerator, then divide + roll out on the round bases of 2 springform pans.
2. Cut the savoy cabbage into pieces - since I don`t have such a large pot, the cabbage, made in two loads, was brought to a boil with 0.25 l water with 0.25 teaspoon grained vegetable stock with cut cabbage, then about 5-8 min let it boil, usually the liquid was gone, out of the pot, do the same with the rest of the cabbage.
3. Then chop the cabbage with an electric hand blender, not to pulp, it can still look like cabbage. Season with ginger + nutmeg.
4. When the cabbage mixture has cooled down lukewarm, divide as equally large as possible.
5. Mix 2 eggs + 0.25 l kefir, 2 tablespoons potato flour + 1 tablespoon spelled, add the grated goat cheese, stir + mix with the cabbage mixture + pour on the dough, smooth out, cover with grated Gouda cheese + sprinkle a little paprika granulate over it.
6. Place the springform pans on 1 baking sheet each (if it runs out) + bake in a cold oven at 160 ° C for 50 minutes.
7. Whether you can bake both springform pans together with top + bottom heat, I am overwhelmed. But then preheat to approx. 190 ° C, baking time approx. 30 min.