Hearty Red Cabbage Cake

Name: Hearty Red Cabbage Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: Universal
Ingredients: For the shortcrust pastry:; 250 g Flour; 0.68 g Salt; 60.0 g Eggs; 160 g Butter; Flour; For the filling:; 700 g Red cabbage; 28.8 g Butter; 110 g Onions; 50.0 g Red wine vinegar; 100 g Water; 0.26 g Sugar; 0.14 g Cloves; 0.7 g Star anise; Salt; Pepper; 150 g Bacon; 50.0 g Bread rolls; 400 g Sausage; 60.0 g Eggs; 5.0 g Mustard; 0.4 g Fresh thyme; 0.28 g Rosemary; 27.0 g Oil; For the sauce:; 300 g Eggs; 250 g Sour cream (20% fat); 150 g Cream; 50.0 g Parmesan

🥄 🥄 🥄 🥄 🥄

A hearty combination of crispy shortcrust pastry and a juicy filling of red cabbage, onions, pancetta and much more. The combination is delicious, hearty and filling.

Category: Mains

Source: www.mein-schoenes-land.de

Equipment

Springform

Ingredients

For the shortcrust pastry:
	Flour
	Salt
	Eggs
	Butter
	Flour
For the filling:
	Red cabbage
	Butter
	Onions
	Red wine vinegar
	Water
	Sugar
	Cloves
	Star anise
	Salt
	Pepper
	Bacon
	Bread rolls
	Sausage
	Eggs
	Mustard
	Fresh thyme
	Rosemary
	Oil
For the sauce:
	Eggs
	Sour cream (20% fat)
	Cream
	Parmesan
	Salt
	Nutmeg

Instructions

Knead the dough ingredients into a shortcrust dough and form into a ball. Chill for approx. 30 min.

Red cabbage clean wash cut into strips. Heat clarified butter and sauté cabbage and onion cubes. Add vinegar, water and spices and stew for about 30 minutes.

Preheat oven to 180°C (top and bottom heat). Roll out the dough on a floured work surface and line the greased springform pan with it. Cover the bottom with baking paper, weigh down with peas and pre-bake for 10 min. Remove baking paper and legumes. Allow the base to cool.

Fry bacon in a pan without adding fat until crispy.

Soak the rolls in warm water. Mix the sausage meat with the egg, mustard, squeezed bread and herbs. Season with salt and pepper. Form small balls and fry them in a hot pan with oil.

For the sauce, mix eggs with sour cream, cream and cheese, season with salt, pepper and nutmeg.

Mix red cabbage with half of the egg mixture, spread on the pastry base. Lightly press the sausage balls into the cabbage, sprinkle with bacon, pour the remaining egg mixture on top. Bake the cake for about 30 minutes at 180°C (top and bottom heat). Allow to cool and serve lukewarm.