Hearty cabbage cake

Ingredients for 4 servings:

• 250 g whole wheat flour
• 25 g yeast
• 1 pinch of salt
• 1 tsp honey
• ⅛ liter of water
• 1 egg(s)
• 65 g butter
• 800 g white cabbage, cleaned, sliced
• 150 g bacon, diced
• 4 tbsp oil
• 1 tsp salt
• Marjoram, thyme, caraway, pepper and nutmeg
• 2 onions, chopped
• 2 garlic cloves, pressed
• 200 g sour cream
• 4 eggs

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 50 minutes

Dissolve the yeast with honey in a little lukewarm water. Add flour, salt, egg, softened butter and remaining water as needed. Knead the dough well for about 10 minutes. Then let it rise in a warm place for about 45 minutes. Heat the oil and fry the bacon cubes in it. Add the cabbage, chopped onions and garlic, herbs, caraway seeds and salt. Cover the pot and sauté the cabbage over low heat until just cooked. Season to taste. Knead the dough briefly again and roll it out thinly on a greased baking sheet. Drain the cabbage and spread it evenly over the dough. Whisk the sour cream with the eggs and spread it evenly over the cabbage. Bake at about 200 degrees Celsius for about 45 minutes until crispy. A dry white wine goes well with it.