Cabbage Tart with Sausage Meatballs and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,932 cal. | (330 %) | ||
| Protein | 209 g | (213 %) | ||
| Fat | 560 g | (483 %) | ||
| Carbohydrates | 273 g | (182 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 27.7 g | (92 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 16.2 μg | (81 %) | ||
| Vitamin E | 41.2 mg | (343 %) | ||
| Vitamin K | 255 μg | (425 %) | ||
| Vitamin B₁ | 4.1 mg | (410 %) | ||
| Vitamin B₂ | 3.7 mg | (336 %) | ||
| Niacin | 65.7 mg | (548 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 620 μg | (207 %) | ||
| Pantothenic acid | 13.5 mg | (225 %) | ||
| Biotin | 141.5 μg | (314 %) | ||
| Vitamin B₁₂ | 19.9 μg | (663 %) | ||
| Vitamin C | 408 mg | (429 %) | ||
| Potassium | 5,224 mg | (131 %) | ||
| Calcium | 1,589 mg | (159 %) | ||
| Magnesium | 438 mg | (146 %) | ||
| Iron | 20.6 mg | (137 %) | ||
| Iodine | 150 μg | (75 %) | ||
| Zinc | 26.7 mg | (334 %) | ||
| Saturated fatty acids | 279.5 g | |||
| Uric acid | 1,052 mg | |||
| Cholesterol | 2,637 mg | |||
| Complete sugar | 56 g |
Ingredients
- For the pastry
- 250 grams Pastry flour
- 1 pinch salt
- 1 egg
- 160 grams butter
- Pastry flour (for work surface)
- For the red cabbage
- 700 grams Red cabbage
- 1 onion
- 2 Tbsps clarified butter
- 50 milliliters Red wine vinegar
- 1 pinch sugar
- 1 pinch Ground clove
- 1 Star anise
- freshly ground peppers
- In adittion
- 150 grams smoked Pancetta (cubed)
- For the meatballs
- 1 day-old White roll
- 400 grams Sausage
- 1 egg
- 1 tsp Mustard
- ½ tsp freshly chopped thyme
- ½ tsp freshly chopped rosemary
- 2 Tbsps vegetable oil
- For the egg mixture
- 5 eggs
- 250 grams Sour cream
- 150 milliliters Whipped cream
- 50 grams freshly grated Parmesan
- Nutmeg
Preparation steps
For the pastry: mix flour with salt and pile on the work surface. Make a well in the center and add an egg to the well. Cut butter into small pieces and arrange around the well. Chop all ingredients with a knife until crumbly and knead quickly into a smooth dough. Shape into a ball and wrap in plastic wrap, refrigerate for 30 minutes. Roll out pastry on a floured surface and line buttered springform pan with it, making an edge all around.
Line pastry with parchment paper and weigh down with legumes. Bake in preheated oven at 180°C (approximately 350°F) for about 10-12 minutes. Take out of the oven and remove legumes and paper. Cool.
For the red cabbage: rinse and clean cabbage, cut into fine strips. Peel onion and chop finely. Heat ghee and saute cabbage and onion for a few minutes. Add vinegar and 100 ml (approximately 2/5 cup) of water, season with spices, salt and pepper. Simmer for about 30-40 minutes on medium heat. Cook bacon in a dry pan until crispy. Drain on paper towels. Soak bread in lukewarm water.
For the meatballs: squeeze out sausage meat and combine with egg, mustard, well- squeezed bread and herbs, season with salt and pepper. Shape into small meatballs. Heat oil in a pan and brown meatballs on all sides. Remove from the pan.
For the egg mixture: whisk eggs with sour cream, cream and cheese and season with salt, pepper and nutmeg.
Drain cabbage well, mix with half of egg mixture and spread evenly on pastry base. Arrange meatballs on top, pressing lightly, and spread with remaining cabbage. Sprinkle with bacon and spread with remaining egg mixture. Bake in the oven for about 25-30 minutes. Remove from the oven and cool briefly, loosen from the pan and serve warm.
