Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.