Sauerkraut cake

Ingredients for 1 servings:

• 250 g onion(s)
• 500 g sauerkraut
• 2 tbsp oil
• 200 ml vegetable stock
• salt and pepper
• 1 tbsp sugar
• 275 g puff pastry, fresh, rolled up (refrigerated shelf)
• 50 g bacon, diced
• 150 g sour cream
• 3 eggs
• nutmeg
• some caraway seeds as desired

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the onions and slice or slice thinly. Squeeze the sauerkraut well. Brown both together with the oil in a hot pan. Then add the broth and season with salt, pepper, and sugar. Simmer uncovered over medium heat for about 10 minutes, until the liquid has almost evaporated. Roll out the puff pastry slightly and place it on a baking sheet (36 cm x 30 cm) lined with baking paper, pulling up a small edge. Prick the dough several times with a fork. In a bowl, whisk the sour cream with the eggs and season with salt, pepper, freshly grated nutmeg, and a little caraway, if desired. Add this mixture to the pan with the sauerkraut and stir well. Spread it over the puff pastry and sprinkle with the bacon cubes. Bake in a preheated oven at 180°C for about 20-30 minutes.