Bacon and Cabbage Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour, type 405
- 1 pack dry yeast
- 250 ml water, lukewarm
- 1 teaspoon salt
- 200 g bacon, streaky
- 3 medium onion (s)
- 400 g pointed cabbae
- 2 tablespoon sunflower oil
- 2 medium egg yolks
- 300 g crème fraîche
- 2 tablespoon chives, cut into small rolls
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Make a well in the middle, add the salt and dry yeast. Pour in the lukewarm water and then knead into a smooth dough. Cover and let the dough rise in a warm place for 30 minutes until it has increased its volume significantly.
- In the meantime, dice the bacon. Peel the onions and cut into strips. Also cut the pointed cabbage into strips. Preheat the oven to 210 ° top / bottom heat. Heat the oil in a pan and fry the bacon and onions until crispy. Add the pointed cabbage, season with salt and pepper and cook for about 3 minutes while stirring.
- Roll out the dough on a baking sheet (40x30cm). Spread the cabbage mixture on the dough. Mix the two egg yolks, crème fraîche, chives and parsley together and then spread them on the cake. Bake in the preheated oven on the lowest rack for 40 minutes.
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