Summary

Ingredients

• 600 g savoy cabbae
• 150 g onion (s)
• 50 g streaky bacon
• 8 tablespoon oil
• 125 ml vegetable stock, (instant)
• 150 g quark (low-fat quark)
• 6 tablespoon milk
• 300 grams flour
• 1 point baking powder
• 40 g onion (s), roasted
• 300 g sausae (Mettenden)
• 2 tablespoon breadcrumbs
• 375 g sour cream, firm
• 6 egg (s)
• 1 tablespoon semolina
• 0.5 teaspoon ½ marjoram
• 0.5 teaspoon ½ caraway seeds
• salt and pepper
• Fat for the shape

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Instructions

1. Quarter the savoy cabbage and cut into strips, cut the onions into wedges. Dice the bacon. Heat 2 tablespoons of oil in a saucepan. Leave the bacon out. Briefly sauté the onions and savoy cabbage, pour in the broth. Stew for 5-10 minutes. Season with salt, pepper and caraway seeds. Drain the cabbage and let it cool.
2. For the dough, put the quark, remaining oil, milk, 1 teaspoon salt, flour and baking powder in a mixing bowl. Work through with the dough hook of the hand mixer. Knead well with the fried onions on a lightly floured work surface.
3. Roll out the dough in a round shape (about 36 cm). Line a greased springform pan (26 cm) with it. Cut the beef ends diagonally into thick slices. Sprinkle breadcrumbs on the dough base, cover with sausage slices and spread the savoy cabbage on top.
4. Whisk the sour cream, eggs, semolina, marjoram, salt and pepper and pour over the savoy cabbage.
5. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/4 hours. Let rest in the mold for about 10 minutes. Remove and cut into pieces.