John Myers
Savoy Cabbage Patties with Sour Cream and Bacon
The perfect savoy cabbage patties with sour cream and bacon recipe with a picture and simple step-by-step instructions.
- 175 g Spelled flour
- 0,5 teaspoon Salt
- 0,5 teaspoon Caraway seed
- 0,5 teaspoon Dry yeast
- 1 tablespoon Oil
- 100 ml Water
- 375 g Savoy
- 1 Onion
- 50 g Mountain cheese
- 75 g Bacon
- 50 g Sour cream
- Marjoram
- Pepper from the grinder
- The 3 ingredients from the shopping cart are: cabbage – savoy cabbage, meat – bacon, sour cream – sour cream
- Mix the spelled flour with salt, caraway seeds and yeast. Knead into a smooth dough with lukewarm water and oil. Cover and let the dough rise in a warm place for 1 hour. Preheat the oven to 250 ° C.
- Clean and wash the savoy cabbage and remove the thick leaf veins. Simmer the leaves in salted water for about 4 minutes, remove them, rinse in cold water and squeeze the leaves well. Roughly chop the savoy cabbage. Peel the onion and cut into wedges. Grate the cheese and dice the bacon.
- Shape the dough into a flat cake about 1 cm thick. Brush the flatbread with the sour cream. Spread the savoy cabbage on top and season with salt and pepper. Also distribute the onions and cheese on top. Scatter marjoram and bacon on top and bake the flatbread in a preheated oven at 250 ° C for about 20 minutes.
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