For the apple-red cabbage sheet cake, remove the puff pastry from the refrigerator approx. 10 min. before use and preheat the oven to 220°C. Slice the red cabbage or cut into thin strips. Sauté the onion in a pot with the butter until translucent. Add apples and sauté for about 5 minutes, stirring frequently. Deglaze with red wine, add water and stir well. Stir in salt, pepper, bay leaves and cloves and simmer covered for about 1/2 hour, stirring occasionally and making sure there is always enough liquid in the pot. The red cabbage is done when it is soft and there is no liquid. Let cool. Roll out one puff pastry on the rolled baking paper directly on the baking sheet, spread red cabbage on the puff pastry, place the second pastry roll on top, brush with beaten egg and prick with a fork. Bake the sheet cake in the oven on the lower rack for about 35 minutes until golden brown, let it rest briefly and slice the apple-red cabbage sheet cake as desired.
This savory apple and red cabbage sheet cake with red cabbage is an ideal side dish for dark meat, game dishes, duck and pheasant and also tastes delicious as a main course with a sauce.