Sauerkraut Cake with Hermann Batter
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
- 1 cup dough (Hermann dough)
- 1 pack dry yeast or /2 cube fresh yeast
- 1 can sauerkraut
- 1 red pepper (s)
- 1 onion (s)
- 1 cup sour cream
- salt and pepper
- 200 g cheese, rated
- oil
Print Recipe
Pin Recipe Instructions
- Knead an elastic dough from the flour, the Hermann dough, the yeast and 1 teaspoon salt. If it is too dry, add a little water. Let the dough rise until it is about twice its volume.
- Cut the onion and bell pepper into thin strips and fry in a little oil. Then add the sauerkraut and fry briefly. Remove from the hotplate and let cool down. Add the sour cream and mix everything well. Season to taste with salt and pepper.
- Roll out the dough and place in a flat, greased cake tin. Pour the sauerkraut mixture on top and sprinkle the cake with the grated cheese. Bake at 180 ° for 30-40 minutes.
- All non-vegetarians are of course free to add a little bacon to the mixture!
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