Prepare the Dough: In a large bowl, mix the spelled flour and salt. Add the butter in small pieces and cold water. Use your hands to knead until you have a smooth dough. Wrap it in foil and chill for 30 minutes.

Prepare the Filling: While the dough chills, halve, peel, and finely dice the onion. Wash the cabbage, pat it dry, and cut out the woody stalk. Next, slice the cabbage into fine strips or finely chop it with a knife.

Cook the Filling: Heat oil in a large pan over medium heat. Add the onion and sauté for about 2 minutes until it begins to soften. Stir in the cabbage and vegetable broth. Cover the pan with a lid and let it simmer for approximately 8 minutes. Season with salt and pepper, and if you like, toss in the caraway seeds before setting it aside.

Preheat and Grease: Preheat your oven to 180 degrees (fan oven 160 degrees). Grease a quiche mold (ø 26 cm) with butter.

Mix the Casting Ingredients: In a bowl, combine the sour cream, cream, eggs, cornstarch, chopped parsley, salt, and pepper. Mix well until smooth.

Assemble the Quiche: Roll out the chilled dough and line the greased quiche mold with it, making sure to press it against the edges. Trim any excess dough. Spread the cabbage filling over the crust, then pour the creamy mixture on top.

Bake: Place the quiche in the preheated oven and bake for about 40-45 minutes or until the egg mixture is set and the top is golden.

Cool and Serve: Once done, let your quiche cool for a few minutes, slice, and serve warm or at room temperature.