Summary

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

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Instructions

1. 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.
2. 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.
3. Preheat the oven to 200 ° C top / bottom heat.
4. 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.
5. 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.
6. The original Swabian recipe has no eggs and sour cream in the filling. I like it that way but rather.