Celtic Herb Cake

Summary

Ingredients

• 1 kg flour
• 1 cube yeast
• water
• 1 dash oil
• 2 pinches salt
• 1 medium white cabbage
• 2 packets bacon, diced
• 2 onions)
• 4 tablespoon caraway seeds
• oil
• salt
• 2 packs cheese, grated
• Grease for the trays

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Instructions

1. First the yeast dough is prepared. Put the flour packet in a bowl, make a well in the middle and crumble the yeast cube into it. Mix with lukewarm water to a liquid paste and let rise.
2. Then plan the cabbage or cut it into strips approx. 2 mm thick with the bread machine. The pre-dough is usually ready when you have finished cutting the herb. Therefore it is best to continue with the dough.
3. Add a good dash of oil, 2 pinches of salt and enough lukewarm water to make a firm dough. Then put the whole thing away again to go.
4. Now dice the onions and sweat with the bacon in a large saucepan with a little oil. Add the cut cabbage, a glass of water and the caraway seeds and cook everything al dente. Season to taste with salt.
5. Halve the yeast dough and roll out as soon as its volume has doubled and place on two greased baking sheets. Sprinkle the herb mixture on top and sprinkle a packet of grated cheese on each tray.
6. The whole thing then goes into the oven at 180 - 200 ° C for 30 - 45 minutes (I have taken the time and temperature so broadly because it depends a lot on the thickness of your dough, the degree of browning you want to achieve and your oven ).