Summary

Ingredients

• 375 grams flour
• 200 g butter
• 75 g cheese (Gouda), rated
• 1 savoy cabbage
• 200 g carrot (s)
• 200 g mushrooms
• 3 stalks parsley
• 1 kg bratwurst - snail (otherwise wrap yourself into a snail if necessary)
• 4 tablespoon breadcrumbs
• 0.38 liters milk
• salt
• 6 egg (s)
• pepper
• Thyme, dried
• Nutmeg, grated
• Flour for the work surface
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. For the dough, knead the flour, 1 egg, 1 pinch of salt, 175 g butter, 30 g Gouda cheese and 2 tablespoons of water until smooth. Wrap the dough in foil and refrigerate for about 30 minutes.
2. Clean the savoy cabbage and cut into narrow strips. Also clean the carrots and mushrooms and cut into slices. Heat 25 g butter and stew everything for about 5 minutes. Season with salt, pepper and thyme. Chop the parsley and fold into the vegetables. Let the liquid drain off. Fry the sausage briefly on both sides.
3. Roll out the dough on the floured work surface in a round shape (approx. 34 cm diameter) in a greased dish and press the edge approx. 4 cm high. Prick the bottom several times and sprinkle breadcrumbs on top. Fill in half of the vegetables and place the sausage snail on top. Pour in the rest of the vegetables. Mix the 5 eggs with the milk and season with salt, pepper and nutmeg. Pour the egg milk over the vegetables. Finally sprinkle the rest of the cheese on top.
4. Bake in the preheated oven at 200 ° C for approx. 1 hour on the lower rack.
5. Serve hot.