Alsatian cabbage cake

Ingredients for 4 servings:

• 1 package of puff pastry from the refrigerated section (roll)
• 1 small head of white cabbage
• 3 large onions
• salt water
• 400 g cheese (Gouda or Edam), grated
• 400 g ham – leftovers
• 4 eggs
• 1 tbsp, leveled flour
• 200 g sour cream
• 1 tsp, heaped caraway seeds
• salt and pepper

Instructions

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

juicier than onion cake

Cut the cabbage into strips about 1 cm wide and sauté with onions (peeled and also sliced) in a little salted water for about 25 minutes. Drain well. Spread the puff pastry on a baking sheet according to the package instructions and press up the edges. Sprinkle the pastry base with grated cheese. Spread the leftover ham on top and top with the cabbage. Pour over a mixture of eggs, cream, caraway seeds, salt, pepper, and flour. Sprinkle with the remaining cheese. Bake in an oven preheated to 180°C for about 40-60 minutes. Simply hearty with wine and beer.