Savoy Cabbage Cake B
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Then chop the cabbage with an electric hand blender, not to pulp, it can still look like cabbage. Season with ginger + nutmeg.
- When the cabbage mixture has cooled down lukewarm, divide as equally large as possible.
- 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.
- Place the springform pans on 1 baking sheet each (if it runs out) + bake in a cold oven at 160 ° C for 50 minutes.
- 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.
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