Kale on Plattstuut
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 5 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500 g wheat flour type 1050
- 500 g whole wheat flour
- 500 ml water, lukewarm
- 1 packet yeast
- salt
For covering:
- 1 ½ kg kale, frozen
- 300 ml water
- 2 large onions
- 2 tablespoon lard
- 3 tablespoon oatmeal, tender
- 500 g Kasseler
- 2 ring / s sausages (cabbage sausages), smoked
- salt and pepper
- 2 cups sour cream
- 2 tablespoon mustard, medium hot
- 0.5 tablespoon ½ sugar beet syrup
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in a small part of the water and add to the flour with the rest of the water. Add salt to taste and knead into a firm dough. Cover the dough in a bowl with a cloth and let rise. During this time we will take care of the topping.
- Chop the onions and fry them in the lard in a large saucepan. When the onions are nice and translucent, add the water and half of the kale to the saucepan. Place the Kasseler on top and top with the rest of the kale. In addition, add salt and pepper to taste and sprinkle the oat flakes on top. Do not stir in!
- Let the kale cook for 60-90 minutes.
- In the meantime, quickly stir up the syrup and mustard sauce: Mix the sour cream, mustard and sugar beet syrup well.
- When the kale is almost ready, the dough can be rolled out onto three trays. Spread generously with sauce.
- Remove the smoked pork from the kale and cut into cubes. Cut the cabbage sausages into slices.
- Now stir the kale and pour it onto the dough. Spread the smoked pork chops and cabbage sausage slices on top and place in the oven at 200 ° C top / bottom heat for 20 - 30 minutes.
- Do not push the baking trays too far up into the oven so that the pork loin does not dry out.
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