Purple Red Cabbage-leek-onion Cake
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tablespoon breadcrumbs for the pan
- some margarine, semi-fat for the pan
For the dough:
- 100 g flour, whole rain
- 50 g wheat flour
- 40 g mararine, semi-fat
- 0.5 ½ pack yeast
- 2 pinch (s) salt
- 50 ml water, lukewarm
For covering:
- 300 g red cabbae or apple red cabbae, cooked, quantity variable
- 200 g leek, cut into rins (approx. 1/2 stick)
- 500 g onion (s), chopped
- 40 g ham, diced (Kat ham), possibly
- 1 teaspoon oil
- 100 g skimmed yourt
- 30 g sour cream
- 2 egg (s)
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- pepper
- 3 tablespoon cheese, grated
Print Recipe
Pin Recipe Instructions
- In a bowl, combine the flour, margarine, yeast, salt and water into a smooth dough. Possibly add more water. Let rise for 1 hour in a warm place without drafts.
- In the meantime, prepare the topping. To do this, allow the leftover red cabbage (150 - approx. 450 g) to drain off in a sieve. Peel the onions, chop them very finely and sweat (if desired) together with the ham in 1 teaspoon oil until translucent. Add the leek and possibly a little water and let it simmer for 5 minutes. Add the leftover red cabbage.
- Whisk the yogurt with the sour cream and eggs. Fold in the onions, leeks and red cabbage and season with caraway seeds, pepper and salt. Preheat the oven to 220 ° C. Line a cake tin (26 cm) with half-fat margarine. Toss 2 tablespoons of breadcrumbs in it until everything is covered.
- Roll out the dough very thinly and place it in the mold, forming a 3 cm high edge. Spread the egg and onion mixture on the bottom, cover with the cheese and bake at 220 ° C for about 30 minutes.
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