Grease the loaf pans with a little oil, making sure to cover the sides as well, then sprinkle with sesame seeds. This step will give a nice appearance and a crispy texture to the cake. Set the pans aside to prepare for filling. Start by slicing the cabbage into thin strips or chopping it finely. Sprinkle a tablespoon of salt over the cabbage and mix gently, without kneading, to allow the salt to take effect. Cover the bowl with a towel and let the cabbage sit for 30 minutes to release its juice.
Meanwhile, put a pot of water on the stove. When the water starts to boil, add the drained cabbage and let it boil for 15-20 minutes over medium heat until it becomes transparent and soft. Once cooked, let the cabbage drain in a colander and cool down. In the meantime, prepare the slices of bread, which you will soak in cold water to make them easier to process.
After the bread has softened, pass both the drained bread and the drained and squeezed cabbage again through the meat grinder. Mix everything in a large bowl, adding the eggs, cheese, diced salami, semolina, finely chopped red pepper, and chopped dill. Season the mixture with salt and pepper to taste, then thoroughly combine all the ingredients.
Fill the loaf pans halfway with the mixture, then place the slices of mozzarella in the center of the composition, lengthwise in the pan. Complete with the remaining mixture, and on top, distribute a few pieces of butter to add flavor. Preheat the oven to 180 degrees Celsius and place the pans in the oven for about 30 minutes, or until a golden crust forms on the surface of the cake.
After baking time is over, remove the pans from the oven and evenly sprinkle the grated cheese on top. Place the pans back in the oven for another 15-20 minutes, until the cheese is fully melted and turns golden brown. Once the cake is ready, remove it to a rack and use a knife to mark the portions, gently cutting through the cheese crust before it hardens.
Let the cake cool slightly in the pan, then carefully turn it onto a platter. Serve the slices either warm or cold, and for an extra delight, you can add sour cream on top. This recipe promises to be a treat that will delight all taste buds, regardless of the occasion.
Meanwhile, put a pot of water on the stove. When the water starts to boil, add the drained cabbage and let it boil for 15-20 minutes over medium heat until it becomes transparent and soft. Once cooked, let the cabbage drain in a colander and cool down. In the meantime, prepare the slices of bread, which you will soak in cold water to make them easier to process.
After the bread has softened, pass both the drained bread and the drained and squeezed cabbage again through the meat grinder. Mix everything in a large bowl, adding the eggs, cheese, diced salami, semolina, finely chopped red pepper, and chopped dill. Season the mixture with salt and pepper to taste, then thoroughly combine all the ingredients.
Fill the loaf pans halfway with the mixture, then place the slices of mozzarella in the center of the composition, lengthwise in the pan. Complete with the remaining mixture, and on top, distribute a few pieces of butter to add flavor. Preheat the oven to 180 degrees Celsius and place the pans in the oven for about 30 minutes, or until a golden crust forms on the surface of the cake.
After baking time is over, remove the pans from the oven and evenly sprinkle the grated cheese on top. Place the pans back in the oven for another 15-20 minutes, until the cheese is fully melted and turns golden brown. Once the cake is ready, remove it to a rack and use a knife to mark the portions, gently cutting through the cheese crust before it hardens.
Let the cake cool slightly in the pan, then carefully turn it onto a platter. Serve the slices either warm or cold, and for an extra delight, you can add sour cream on top. This recipe promises to be a treat that will delight all taste buds, regardless of the occasion.
Ingredients
For 2 pieces - sesame oil - about 2 kg fresh cabbage - 6 slices of bread / baguette - 4 eggs - 250 g of sheep cheese - salami, diced - 2-4 tablespoons of semolina or more, so that the mixture is juicy but not runny - 1 red bell pepper, diced - 1 bunch of fresh dill, finely chopped - salt - pepper - 250 g of mozzarella cheese, cut into thicker slices - 50 g of butter - 50 g of grated cheese - sour cream for serving, optional