Hearty Smoked Pork and Savoy Cabbage Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough:
- 200 g flour
- 20 g yeast
- 100 ml water
- 15 g suar
- 2 tablespoons oil
- 1 teaspoon salt
For covering:
- 1 kg savoy cabbage
- 500 g Kasseler
- 20 g butter, heated and runny
- 3 egg (s)
- 150 g crème fraîche
- 1 pinch nutmeg
- 1 pinch pepper
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- First prepare the dough using the flour, yeast, water, sugar, oil and salt. Mix everything well, knead the resulting dough well and then let it rise for 15 minutes. Then press the dough into a large springform pan and pull up the edge, let rise for another 10 minutes.
- For the topping, clean the savoy cabbage, cut into strips and blanch in salted water for 7 minutes, then drain well. Meanwhile, cut the smoked pork into strips and then distribute them in a circle on the yeast base with the savoy cabbage. Pour the melted butter over the whole thing. Then mix the eggs, creme fraiche, nutmeg, pepper and salt and pour over the mixture. Bake in a preheated oven at 200 degrees for approx. 40 - 45 minutes.
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