Simple red cabbage cake

Ingredients for 4 servings:

• 300 g flour
• 1 packet of dry yeast
• ½ tbsp sugar
• 1 tsp salt
• 2 tbsp vegetable oil
• 250 ml water
• ½ red cabbage
• 1 m.-sized onion(s)
• 15 g butter substitute
• 2 tsp vegetable broth, instant
• 1 tsp salt
• 1 tbsp mustard
• 50 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

vegan, contains mustard, for a springform pan

For the yeast dough, mix the flour with all the dry ingredients, then add the oil and water and knead into a smooth dough. Let it rise in a warm place in a covered bowl for 20 minutes. In the meantime, prepare a springform pan and preheat the oven to 150°C (top/bottom heat). Remove the outer leaves and stalk from half of the red cabbage and then cut the red cabbage into small, fine pieces. Place these in a bowl and set aside until ready to use. Peel and finely dice the onion. Melt the butter substitute in a sufficiently large saucepan. Sauté the onion until translucent, then add the red cabbage and fry briefly. Mix in the stock, salt, and mustard, then add the water, bring to a boil, and simmer for about six minutes, stirring everything a few times. Allow the liquid to reduce. Spread the yeast dough onto the bottom of the springform pan so that it is covered with the yeast dough. Spread the red cabbage on top and lightly press it into the dough. Bake in the oven for 30 minutes.