Sauerkraut cake with Hermann dough

Ingredients for 4 servings:

• 250 g flour
• 1 cup dough (Hermann dough)
• 1 packet of dry yeast or 1/2 cube of fresh yeast
• 1 can sauerkraut
• 1 red bell pepper(s)
• 1 onion(s)
• 1 cup sour cream
• salt and pepper
• 200 g cheese, grated
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the flour, Hermann dough, yeast, and 1 teaspoon of salt into an elastic dough. If it’s too dry, add a little water. Let the dough rise until it’s roughly doubled in size. Slice the onion and bell pepper into thin strips and fry in a little oil. Then add the sauerkraut and fry briefly. Remove from the heat and let cool. Add the sour cream and mix everything well. Season with salt and pepper. Roll out the dough and place it in a shallow, greased cake pan. Spoon the sauerkraut mixture over it and sprinkle the cake with grated cheese. Bake at 180°C for 30-40 minutes. Non-vegetarians are, of course, free to add some bacon to the mixture!