Cabbage and potato cake

Ingredients for 1 servings:

• 250 g Flour Type 405
• 125 g butter or margarine
• 1 egg(s)
• 75 ml water
• 1 tsp, heaped oregano
• ½ tsp smoked salt
• 1 kg white cabbage
• 500 g potatoes
• 4 eggs
• 2 tbsp, heaped flour
• 1 tsp, heaped caraway seeds
• 1 cup sour cream
• 1 cup sour cream
• 250 g smoked bacon or bacon
• salt and pepper
• Coriander powder
• 1 pinch(s) of sugar
• 200 g Emmental, grated, or other cheese
• 3 m.-sized onion(s)
• n. B. Garlic clove(s), approx. 1-2

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes

with bacon

Knead the flour, butter, egg, smoked salt, oregano, and water together to form a shortcrust pastry, wrap it in foil, and let it rest in the refrigerator for at least 45 minutes. Grate the cabbage and peeled potatoes. Chop the onions, garlic, and bacon and fry in a large pot until the onions are golden brown. Add the cabbage and potatoes with the caraway seeds and fry for another 15 minutes, then let it cool to lukewarm. Preheat the oven to 200 degrees Celsius. Add 2 tablespoons of flour to the cooled potato and cabbage mixture and spread it well. Mix the sour cream, sour cream, and eggs together, season with salt, pepper, and coriander, and mix in. Finally, stir in the grated Emmental cheese. Roll out the shortcrust pastry, place it in a 30-32 cm round springform pan, and fill it with the mixture. Place it in the oven, reduce the temperature to 180 degrees Celsius, and bake the cake for 45-50 minutes until golden brown. The cabbage and potato cake should be left to sit for a day, which will make it taste much better. You can also reheat it in batches in the microwave if you like.