Hearty Cabbage Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g whole wheat flour
- 25 g yeast
- 1 pinch (s) salt
- 1 teaspoon honey
- liters ⅛ water
- 1 egg (s)
- 65 g butter
For covering:
- 800 g white cabbae, cleaned, sliced
- 150 g bacon, diced
- 4 tablespoon oil
- 1 teaspoon salt
- Marjoram, thyme, caraway, pepper and nutmeg
- 2 onion (s), chopped
- 2 clove (s) garlic, pressed through
- 200 g sour cream
- 4 egg (s)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and honey in a little lukewarm water. Add flour, salt, egg, softened butter and remaining water as required. Knead the dough well for about 10 minutes. Then let rise in a warm place for about 45 minutes.
- Heat the oil and fry the cubes of bacon in it. Add the cabbage, chopped onions and garlic, herbs, caraway seeds and salt. Cover the pot and sauté the cabbage over low heat. Season to taste with the spices.
- Knead the dough again briefly and roll it out thinly on a greased tray. Drain the cabbage and distribute it evenly on the dough. Whisk the sour cream with the eggs and distribute evenly over the cabbage. Bake at approx. 200 degrees for approx. 45 minutes until crispy.
- A dry white wine goes well with it.
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