Savoy cabbage cake

1.

Clean the savoy cabbage, quarter it and cut out the stalk. Cut the savoy cabbage quarters into strips, wash and drain. Peel the onions and cut into fine wedges. Dice the bacon. Heat 2 tablespoons of oil in a saucepan and leave the bacon in it. Add the onions and savoy cabbage, sauté briefly and deglaze with the stock. Stew for 5-10 minutes. Season with salt, pepper and caraway seeds. Let the cabbage cool and drain. Cut the beef ends diagonally into thick slices. For the dough, mix together the quark, remaining oil, milk and 1 teaspoon of salt. Mix the flour and baking powder, add to the quark mixture and knead with the dough hook of the hand mixer. Place the dough on a lightly floured work surface and knead in the fried onions with your hands. Dough into a circle (approx. 36 cm Ø)Roll out and line a greased springform pan (26 cm Ø) with it. Sprinkle breadcrumbs on the dough base and cover with slices of sausage. Put savoy cabbage on top. Whisk the sour cream, eggs, semolina, marjoram, a little salt and pepper, pour over the savoy cabbage and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 1 1/4 hours. Let the cake rest in the mold for about 10 minutes, then remove from the mold and cut into pieces. Serve garnished with fresh marjoram if you like. Makes approx. 12 pieces