Summary

Ingredients

• 250 g flour type 405
• 125 g butter or mararine
• 1 egg (s)
• 75 ml water
• 1 teaspoon, heaped oregano
• 0.5 teaspoon ½ smoked salt

For the filling:

• 1 kg white cabbage
• 500 g potato (s)
• 4 egg (s)
• 2 tablespoon, heaped flour
• 1 teaspoon, heaped caraway seeds
• 1 cup sour cream
• 1 cup sour cream
• 250 g pork belly, smoked, or bacon
• salt and pepper
• Coriander powder
• 1 pinch (s) sugar
• 200 g Emmentaler, rated or other cheese
• 3 medium onion (s)
• clove Garlic (s), approx. 1-2

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Instructions

1. Knead the flour, butter, egg, smoked salt, oregano and water together to form a shortcrust pastry and wrap it in foil and let it rest in the refrigerator for at least 45 minutes.
2. Slice the cabbage and the peeled potatoes. Cut the onions, garlic and bacon and fry them in a large saucepan until the onions are golden brown. Add the cabbage and potatoes with caraway seeds and fry for another 15 minutes, then let cool down lukewarm.
3. Preheat the oven to 200 degrees.
4. Add 2 tablespoons of flour to the cooled potato and cabbage mixture and distribute well. Mix the sour cream, sour cream and eggs, season with salt, pepper and coriander and mix in. Finally, mix in the grated Emmentaler.
5. Roll out the shortcrust pastry, place in a 30-32 cm round springform pan and pour in the mixture. Place in the oven, turn it down to 180 degrees and bake the cake in about 45 - 50 minutes until golden brown.
6. The cabbage potato cake should sit through for a day, then it tastes much better. You can reheat it in portions in the micro, if you like.