John Myers
Ingredients for 1 servings:
- 250 g flour
- 20 g yeast, fresh or 1 packet of dry yeast
- 1 pinch(s) of sugar
- 125 ml milk, lukewarm
- 1 egg(s)
- 30 g butter, melted
- ½ tsp salt
- 500 g savoy cabbage
- 300 ml vegetable stock
- 200 g sliced smoked pork
- 100 g cheese, grated Gouda
- 125 g cream
- 150 g crème fraîche
- 200 g cheese, grated Gouda
- salt and pepper
- nutmeg
- 2 large eggs
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
……with hearty Gouda
Make a smooth yeast dough from the ingredients for the dough. Let it rise for about 30 minutes. In the meantime, wash the savoy cabbage, cut it into thin strips, and let it simmer in the vegetable stock for about 15 minutes. Then drain the savoy cabbage and let it drain. Chop the smoked pork and mix it with the cheese and savoy cabbage in a bowl. Roll out the yeast dough thinly and place it in a springform pan (about 26cm), pull up the edges, and press down firmly. Then pour in the savoy cabbage and smoked pork mixture and spread evenly. Whisk together the ingredients for the topping (cream, crème fraîche, eggs, and Gouda), season to taste with the spices, and pour over the savoy cabbage mixture. Bake in a preheated oven at 200°C for about 35 minutes.
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