Savoy Cabbage Savory Cake

Directions

1. 1
   Cut out and remove the core from savoy cabbage, peel one by one leaf and cut out the tough stem from each cabbage leaf with a paring knife.
2. 2
   Blanch leaves in salted water for 3-4 minutes. Take out and let cool.
3. 3
   Line 8 inch springform with parchment paper.
4. 4
   Arrange the leaves so they cover the sides of the dish, they should be fanned out, overlapping and hanging over the edges, cover bottom and save 4-5 lives for the top.Rest of the leafs slice and squeeze out access water, you will have about 2 cups.
5. 5
   Add sliced cabbage, ground chicken, ricotta, eggs, bread crumbs, parsley, red roasted peppers, green onions, 1/2 cup cold water, caper, salt, black pepper and baking powder. Mix to combine.
6. 6
   Put in a prepared springform and cover with rest of the cabbage leaves. Brush the top with olive oil.
7. 7
   Bake at 350F for 45 minutes, cover with aluminum foil and bake for additional 45 minutes.
8. 8
   Remove from the oven and allow the cake to sit for 15-20 minutes before slicing.
9. 9
   Serve with egg sauce ( Put 4 hard-boiled eggs, salt, 1 tsp mustard, black pepper, pinch cayenne peppers and 1/3-1/2 cup water in food processor and puree until well blended ), don't boil the sauce just warm it up.