Cabbage pockets

Ingredients for 4 servings:

• 50 g quark (low-fat quark)
• 8 tbsp milk (1.5% fat)
• 1 egg(s)
• 5 tbsp oil (rapeseed oil or safflower oil)
• 250 g flour (type 550)
• 100 g flour (type 1050 or higher)
• 1 packet of baking powder
• 75 g lean ham, diced
• 1 small onion(s)
• 250 g sauerkraut
• 100 g cheese (10%)
• 2 eggs
• Salt and pepper, from the mill
• 1 tbsp milk
• Flour
• possibly butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

low-fat

Brown the ham cubes in a little oil. Add the finely chopped onion and sauté at a moderate temperature. Add the sauerkraut and sauté for 10 minutes. Let cool. Mix the quark with the milk, egg, and oil. Add the flour and baking powder and knead well. Preheat the oven to 200°C (400°F). Stir the cheese and the two eggs (or just one) into the sauerkraut mixture, season with salt and pepper. Knead the dough again by hand and divide into 12 pieces. Roll each piece out thinly and square. Place the cabbage mixture in the center of the dough and fold the four corners over each other. Place on a baking sheet lined with baking paper, brush with milk, and bake for 10 minutes at 170°C (convection oven).