Two kinds of cabbage burger

Ingredients for 4 servings:

• 440 g wheat flour
• 120 ml water, warm
• 50 ml mineral water
• 1 tbsp dry yeast
• 40 g sugar
• 40 g butter
• 3 large eggs
• 1 egg white
• n. B. Sesame for sprinkling
• Flour for the work surface
• 1 tsp, heaped salt
• 1 head of white cabbage
• 500 g schnitzel
• 500 g minced meat, mixed
• 1 large onion(s)
• 6 tbsp Worcestershire sauce
• Clarified butter
• oil
• salt and pepper
• 1 pinch of caraway seeds
• e.g. breadcrumbs
• Topping and sauce of your choice

Instructions

Working time approx. 3 hours; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 10 minutes

seasonal

Sift 440g of wheat flour into a bowl. Add 1 tbsp of dried yeast, 1 tsp of salt, 40g butter, 40g sugar, 50ml of mineral water, and 120ml of warm water. Don’t pay attention to the exact amount of water; the dough just needs a nice consistency, like bread dough. Cover the dough and let it rest in a heated room for 1.5 hours. After the resting time, knead the dough on a floured surface and form as many fist-sized balls as possible. Then, cover and let it rest on a baking sheet for another hour. Brush with egg white and sprinkle sesame seeds on top. Bake in a preheated oven at 180°C (top/bottom heat) until the tops are nicely browned. Between these waiting times, prepare the cabbage. Cut the cabbage into fine strips. You don’t have to stick to the exact quantities, as experience shows that everyone likes more or less. Melt the clarified butter in a pan and slowly sauté the chopped white cabbage. Add the caraway seeds; they enhance the delicate flavor. Then pound the pork schnitzels. Cut them into pieces according to size, so that one piece will fit on a bread roll, and then season with salt and pepper. Crack two eggs into a plate and the breadcrumbs into another. Roll the schnitzels first in the eggs and then in the breadcrumbs. No flour is needed for coating them. Slowly fry the schnitzels in a warmed pan with the melted clarified butter until golden brown. When the schnitzels are done, simply drain them on a plate lined with kitchen paper. Finely chop the onion and mix with the minced meat. Season with salt and pepper and, if desired, add a few tablespoons of Worcestershire sauce or a little soy sauce. Then form into patties about 1 cm thick and, depending on your taste, either place them on the grill or sear them in a pan with a little oil. Then reduce the heat slightly so that they can cook slowly through. When everything is ready, cut open the rolls and top with either the minced meat or the schnitzel, then scatter the white cabbage on top. Everything else is purely a matter of taste and can be topped as desired. Personally, I like it best with a leaf of iceberg lettuce and yogurt sauce.