Name: Wirsing Guglhupf
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 bundt cake
Cuisine: German
Ingredients: 1 small head of savoy cabbage; 2 tablespoons olive oil; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 teaspoon caraway seeds; Salt and pepper to taste; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 3 eggs; 1/2 cup milk; 1/2 cup plain yogurt; 1/4 cup grated Parmesan cheese; Butter for greasing the pan

Instructions

Preheat your oven to 350°F (180°C) and generously grease a bundt cake pan with butter. Set aside.
Start by preparing the savoy cabbage. Remove the core and thinly slice the cabbage. Then, in a large skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the skillet, sautéing for about 3-4 minutes until they become translucent.
Add the sliced cabbage to the skillet, along with the caraway seeds, salt, and pepper. Cook the cabbage mixture for 10-12 minutes, stirring occasionally, until the cabbage is tender. Remove from heat and allow it to cool slightly.
In a mixing bowl, whisk together the flour and baking powder. In a separate bowl, beat the eggs, then add the milk, yogurt, and grated Parmesan cheese, stirring until well combined.
Fold the wet ingredients into the flour mixture, stirring gently until you have a smooth batter.
Gently fold in the cooked cabbage mixture until evenly distributed throughout the batter.
Pour the batter into the prepared bundt cake pan, spreading it out evenly.
Bake the Wirsing Guglhupf in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the Wirsing Guglhupf warm or at room temperature, slicing it into wedges to enjoy with a side salad or as a savory snack.

Ingredients

Instructions

Nutrition Facts

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