Red cabbage pie with apple and walnuts
Preheat the oven to 190ºC. Grease the cake molds.
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.
Line the cake molds with the dough. Cut away the excess dough.
Sprinkle the dough bottoms with half of the Parmesan cheese and place apple slices on top.
Divide the leaked red cabbage on it. Mix the rest of the Parmesan cheese with the sour cream and goat's cheese.
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.
Roast the walnuts in a dry, hot frying pan and sprinkle over the tarts.
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