John Myers
Potato – Carrots – Sauerkraut – Cake from Pan
The perfect potato – carrots – sauerkraut – cake from pan recipe with a picture and simple step-by-step instructions.
- 200 g Fresh sauerkraut
- 4 medium sized Carrots
- 4 size Potatoes
- 1 medium sized Onion
- 2 tbsp Homemade vegetable and salt
- 2 tbsp Nutmeg from the mill
- 2 tbsp Pepper from the grinder
- 4 piece Eggs from the private chicken farm
- Peel, wash and finely grate the carrots – peel, wash and finely grate the potatoes – peel and finely grate the onion –
- Put everything together in a large bowl, cut the sauerkraut a little smaller if necessary, add the spices, mix everything well and let it steep for a few minutes.
- In the meantime, whisk the eggs well and add them to the vegetable mixture, mix everything well and put the dough in a large, flat pan, cover with the lid and bake or defrost over medium heat.
- Remove the lid from time to time to see how far the vegetable cake is when the egg is well stocked – it took a good 45 minutes – quarter the cake and arrange on a plate.
- We served a plate of salad with it
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