1. Preheat the oven to 190°C. Wash, dry, halve, and cut the potatoes into wedges. Peel the garlic and slice it thinly, peel the onions and cut into eighths.

2. Clean the pointed cabbage, halve it lengthwise, quarter it, and remove the core. Save one quarter for tomorrow, cut the remaining into thick strips.

3. Whisk together the olive oil, paprika, salt, and pepper. Mix the potatoes, garlic, and onions with half of the marinade, spread on a baking tray, and roast in the oven for 20 minutes, stirring occasionally.

4. Wash the zucchini and cut it lengthwise into thin slices. Wash the tomatoes and cut them in half horizontally. Drizzle the remaining marinade over the pointed cabbage, zucchini, and tomatoes, then add to the potatoes in the oven. Cook for another 15 minutes.

5. For the quark-cream cheese dip: Mix all ingredients thoroughly and serve with the vegetables, garnished with parsley.