Cabbage Cheesecake

Finely shred about 1 cup of cabbage. Toast lightly in a little olive oil with a small onion chopped and 2-3 cloves of garlic. Set aside.

Put 2 large packages of cream cheese into a large bowl with 2 egg yolks about 3/4 cup of cream, salt and coarsely ground pepper to taste and a tablespoonful of paprika. (If you have some smoked paprika, it is very nice in this recipe.) Mix well with the beater, till fluffy. Add the cabbage mixture. Add the two firmly beaten egg whites gently, so as to blend, but not to break up the whites.

Prepare a spring form pan by placing a double layer of wax paper in the bottom. Pour in the mixture and bake at 350F till the middle is lightly set. Cool. Turn cake onto a serving plate and
remove wax paper. Decorate with a sprig of dill and sliced black olives. Enjoy!