Swabian cabbage cake

Ingredients for 4 servings:

• 250 g flour
• 120 g butter
• 1 egg yolk
• ½ tsp salt
• 75 ml water
• Flour for the work surface
• Fat for the mold
• 1 kg pointed cabbage (Filderkraut)
• 2 tbsp oil or 200 g bacon
• 1 tbsp flour
• 300 g sour cream
• 3 eggs
• 1 egg yolk
• Caraway seeds
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 35 minutes

at least somewhat Swabian

Quickly knead the flour, butter, egg yolk, salt, and water into a shortcrust pastry, then wrap the dough in cling film and let it rest in the refrigerator for about 45 minutes. Finely grate the cabbage and fry it either in oil or in previously diced and fried bacon. Add the flour and continue frying at low heat for about 15 minutes. Mix the sour cream with the eggs and egg yolk. Season with caraway seeds, salt, and pepper. Mix in the lukewarm cabbage. Preheat the oven to 200°C (top/bottom heat). Roll out the dough on a floured surface, either for a baking sheet or a 28 cm springform pan. Pour into the greased baking pan and form a nice rim. Pour in the cabbage mixture and bake the cabbage cake in the preheated oven on the middle rack for about 45-55 minutes until golden brown. Note: The original Swabian recipe does not have eggs or sour cream in the filling. However, I prefer it this way.