Swabian Cabbage Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g flour
- 120 g butter
- 1 egg yolk
- 0.5 teaspoon ½ salt
- 75 ml water
For the filling:
- 1 kg pointed cabbage (Filderkraut)
- 2 tablespoons oil or 00 g bacon
- 1 tablespoon flour
- 300 g sour cream
- 3 egg (s)
- 1 egg yolk
- Caraway seed
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter, egg yolk, salt and water quickly to form a shortcrust pastry, then wrap the dough in foil and let it rest in the refrigerator for about 45 minutes.
- Finely slice the cabbage and fry either in oil or in previously diced and fried bacon. Add the flour and continue frying for about 15 minutes on a low heat.
- Preheat the oven to 200 ° C top / bottom heat.
- Mix the sour cream with the eggs and an extra egg yolk. Season with caraway seeds, salt and pepper. Mix with the only lukewarm herb.
- Roll out the dough on a floured surface - either for a tray or a 28-inch springform pan. Pour into the greased baking pan and form a nice edge. Pour in the cabbage mixture and bake the cabbage cake for about 45 - 55 minutes until golden brown.
- The original Swabian recipe has no eggs and sour cream in the filling. I like it that way but rather.
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