Celtic cabbage cake

Ingredients for 6 servings:

• 1 kg flour
• 1 cube of yeast
• n. B. water
• 1 shot of oil
• 2 pinches of salt
• 1 m.-large white cabbage
• 2 packages bacon, diced
• 2 onions
• 4 tbsp caraway seeds
• oil
• Salt
• 2 packs of cheese, grated
• Grease for the trays

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Imbolc Cabbage Pie

First, prepare the yeast dough. Put the packet of flour in a bowl, make a well in the center, and crumble in the yeast cube. Mix with lukewarm water until a liquid paste forms and let it rise. Then grate the cabbage or cut it into strips about 2 mm thick using a bread machine. The starter dough is usually ready when you’ve finished chopping the cabbage, so it’s best to continue with the dough. Add a good splash of oil, 2 pinches of salt, and enough lukewarm water to form a firm dough to the starter dough. Then set the whole thing aside to rise. Now dice the onions and sauté them with the bacon in a large pot with a little oil until translucent. Add the chopped cabbage, a glass of water, and the caraway seeds, and sauté everything until al dente. Season with salt. Halve the yeast dough, roll it out once it has doubled in size, and place it on two greased baking sheets. Spread the cabbage mixture over the top and sprinkle a packet of grated cheese on each baking sheet. Then bake the whole thing in the oven at 180–200°C for 30–45 minutes (I’ve set the time and temperature so broadly because it depends largely on the thickness of your dough, the degree of browning you want to achieve, and your oven).