Cabbage and Meal Cake

1. Detach 12 large outer leaves from the cabbage and cook in salted water for 8 min.

make. Rinse, cut the leaf veins flat and dry the leaves well with a kitchen towel.

Cut the remaining cabbage into quarters, remove the stem and cut the quarters into fine cubes. Sauté in hot oil with caraway seeds in a roasting pan, season with salt and pepper and steam over medium heat for 10 min. Cool.

3. knead the mince with breadcrumbs, eggs and savoy cabbage, season with salt to taste and season with pepper. Brush the bottom of a tart springform pan with oil, spread with four savoy cabbage leaves and pour in half of the mince. Cover again with four leaves, pour in any leftover mince and cover with the last four savoy cabbage leaves.

4. cook the tart in the hot oven at 200 °C (gas 3, convection oven not recommended) on the 2nd rack from the bottom for 20 min. Cover the cake with aluminum foil and cook for another half hour.

For the horseradish sauce, mix the béchamel sauce with horseradish, whipping cream, wine and milk until smooth, bring to the boil and season with salt and pepper. Sprinkle with chive rolls and bring to the table. Serve with boiled potatoes.

Nutritional values

Fat in g: 55

Carbohydrates in g: 21

Preparation time

90 min.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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