Cabbage tart with sausage meatballs and bacon
(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.