Tyrolean Blattln with cabbage

Ingredients for 2 servings:

• 250 g low-fat quark (cottage cheese)
• 1 egg(s)
• 1 pinch of salt
• 2 handfuls of flour, smooth
• 250 g sauerkraut, mild
• 1 tsp sugar
• 1 small onion(s)
• salt and pepper
• 200 ml vegetable stock
• Oil, for frying
• 1 bay leaf
• possibly garlic

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Topfnblattln with sauerkraut

For the dough: Knead the curd cheese with the egg, flour, and salt to form a firm dough. Shape into a round shape, cover with a bowl, and let rest for 15 minutes. Roll out the dough thinly on a well-floured surface, about 1/2 cm thick. Then, using a rolling pin, roll out rectangular sheets. Fry the sheets in hot oil until golden brown on both sides and place on kitchen paper. Be careful, this goes very quickly; each side needs no longer than 1-2 minutes. Rinse the sauerkraut well with warm water. Heat in a saucepan with a little butter and let the sugar caramelize. Add the sauerkraut and broth. Add the bay leaf and spices. If you like, you can also add a clove of garlic. Simmer the cabbage over low heat until the liquid has almost evaporated. Then add the cabbage to the sauerkraut and enjoy!