Prepare pancake batter, fold in anchovy paste, swell.
Stir-fry minced meat in hot oil until crumbly.
Peel onion and garlic, chop finely, add to meat and sauté until light yellow.
Rinse, clean and chop soup vegetables. Steam for five minutes. Add tomatoes with their juice. Pour wine, season with salt, pepper and herbs. Stew lightly for about 20 minutes.
Clean cabbage, cut into quarters and into tender strips.
Melt 2/3 of butter, sauté cabbage for five minutes. Pour in clear soup, fold in crème fraîche. Season with salt, pepper and lemon zest, simmer for 10 minutes.
At the same time, bake eight pancakes in a little butter (20 cm ø).
Rinse parsley and chop finely, mix with egg yolks into cabbage. Preheat kitchen stove to 200 degrees.
Grease a round gelatin mold. Fill in one pancake, spread a quarter of the minced meat mixture and a little bit of parmesan evenly on it. Put the second pancake on top, spread a quarter of the cabbage mixture evenly on top, cover with a pancake. Again layer minced meat, Parmesan and pancakes until all ingredients are used up.
Finish with cabbage, sprinkle Parmesan, top with remaining butter or possibly light butter in flakes.
Bake in the oven for about 25 minutes. Cut tart into pieces to serve.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – even