John Myers
Ingredients for 1 servings:
- 100 g wholemeal flour
- 50 g wheat flour
- 40 g margarine, semi-skimmed
- ½ pack of yeast
- 2 pinches of salt
- 50 ml water, lukewarm
- some margarine, semi-skimmed, for the mold
- 2 tbsp breadcrumbs for the form
- 300 g red cabbage or apple red cabbage, cooked, quantity variable…
- 200 g leek, cut into rings (approx. 1/2 stalk)
- 500 g onion(s), chopped
- 40 g diced ham (Katenschinken), if desired
- 1 tsp oil
- 100 g low-fat yogurt
- 30 g sour cream
- 2 eggs
- 1 tsp caraway seeds
- 1 tsp salt
- pepper
- 3 tbsp cheese, grated
Instructions
Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes
for 1 springform pan, for approx. 8 – 16 pieces, tasty use of leftovers from already cooked red cabbage
Mix flour, margarine, yeast, salt, and water in a bowl until smooth. Add more water if necessary. Let rise for 1 hour in a warm, draft-free place. Meanwhile, prepare the topping. To do this, drain the leftover red cabbage (150–450 g) in a sieve. Peel the onions, chop them very finely, and (if desired) sauté them with the smoked ham in 1 teaspoon of oil until translucent. Add the leek and a little water, if desired, and sauté for 5 minutes. Add the leftover red cabbage. Whisk the yogurt with the sour cream and eggs. Fold in the onions, leek, and red cabbage, and season with caraway seeds, pepper, and salt. Preheat the oven to 220°C (top/bottom heat). Grease a 26 cm cake tin with low-fat margarine. Toss in 2 tablespoons of breadcrumbs until everything is covered. Roll out the dough very thinly and place it in the pan, forming a 3 cm high edge. Spread the egg and onion mixture over the base and top with grated cheese. Bake in the hot oven for about 30 minutes.
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