Summary

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

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Instructions

1. 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.
2. 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.
3. Sauté the bacon and onions together in a pan and mix into the cabbage.
4. 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.
5. The cabbage cake is eaten warm and also tastes very good the next day when it is baked.
6. This goes well with new wine or a glass of red wine.