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Marcusphaeton
Red cabbage pie with apple and walnuts
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Ingredients
Directions
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Preheat the oven to 190ºC. Grease the cake molds.
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Bring the vinegar with the sugar to the boil, set the heat source to a low setting and simmer the red cabbage for 10-12 minutes. Stir occasionally so that it does not burn.
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Line the cake molds with the dough. Cut away the excess dough.
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Sprinkle the dough bottoms with half of the Parmesan cheese and place apple slices on top.
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Divide the leaked red cabbage on it. Mix the rest of the Parmesan cheese with the sour cream and goat's cheese.
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Spoon this mixture over the coals and fry the cakes in the middle of the oven in 18-20 minutes until tender and golden brown.
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Roast the walnuts in a dry, hot frying pan and sprinkle over the tarts.
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Nutrition
425Calories
Fat31% DV20g
Protein30% DV15g
Carbs14% DV43g
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