Celtic Herb Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 ).
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