- 500 g Savoy cabbage
- 15 g garlic
Cut Savoy cabbage into thin strips. Peel and roughly chop garlic.
Sauté garlic with some oil in a large pot. Add cabbage, season with salt and pepper, and cook for approx. 10 min.
- 125 g sour cream
- 200 g flour
- 5 tbsp oil
- 5 tbsp milk
- rubber spatula
- tart pan
- rolling pin
Pre-heat oven to 200°C/390°F. In a bowl, mix sour cream, flour, oil, and milk, and knead everything together until a dough forms. Roll out ¾ of the dough. Fit the dough into the tart pan.
Thinly slice 2/3 of the Alpine cheese. Layer the bottom of the pan with cheese slices. Spread the cabbage over the dough so that it forms a small mound in the middle. Grate the rest of the cheese onto the cabbage.
Roll out the remaining 1/3 of the dough into a large circle. Lay it over the tart pan and tuck the excess dough in around the edges. Brush with some oil and bake at 200°C/390°F for approx. 20 min. Let cool slightly before serving and enjoy!