Herb Cake According To Grandma Marie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour, type 405
- 1 teaspoon salt
- 1 pinch (s) sugar
- 0.5 ½ cube yeast
- 150 g mararine
- milk
For covering:
- 1 kg white cabbage (Filderkraut), finely sliced
- 100 g bacon, finely chopped
- 100 g onion (s), diced
- 400 g cream
- 4 egg (s)
- salt
- Caraway seed
- 100 g flour
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the dough with the dough hook and place a greased baking tray, dia. 28 cm, lining. Do not let the dough rise.
- For the topping, steam the cabbage in a little fat (a good 20 minutes), stirring thoroughly with a wooden spoon. Then chill for about 1 hour and then mix in the flour.
- Sauté the bacon and onions together in a pan and mix into the cabbage.
- Mix the cream, salt, eggs and caraway seeds together and fold into the cabbage mixture, spread on the prepared dough and bake for approx. 45 minutes at 180 ° C.
- The cabbage cake is eaten warm and also tastes very good the next day when it is baked.
- This goes well with new wine or a glass of red wine.
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