Hearty Krautkuchen

Ingredients

Directions

1. 1

   Dissolve yeast in 150 ml of lukewarm water. Put flour, 1 pinch of salt and 4 tablespoons of oil in a bowl. Add the yeast mixture and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 hour

2. 2

   Peel the onion and cut it into strips. Remove the outer leaves from the cabbage. Clean, wash and quarter the cabbage and cut out the stalk. Cut the cabbage into fine strips. Chop the bacon roughly. Heat 1 tablespoon of oil in a large frying pan. Fry the bacon for 2-3 minutes until crispy while turning, remove. Add onion and cabbage to the hot frying fat, cover and fry for 6-8 minutes, turning occasionally. Season with salt, pepper and nutmeg, let cool down and drain

3. 3

   Whisk cream and eggs, season with salt and pepper. Roll out the dough on a floured work surface until round (approx. 37 cm Ø). Cut out a circle (approx. 35 cm Ø). Put it on a baking tray lined with baking paper. Spread the cabbage and bacon on the dough, leaving a rim about 5 cm wide. Fold over the wavy edge. Make a finger-thick hole in the middle of the cabbage. Pour in the egg glaze bit by bit

4. 4

   Mix the egg yolk with 3 tbsp. water, brush the rim with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the middle shelf for about 20 minutes until brown. Then reduce the temperature (electric oven: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) and bake for 20-30 minutes until the egg mass has set. Finally cover the cake if necessary. Take out the cake, let it cool down a little, cut it into pieces and arrange it on the table

5. 5

   Waiting time approx. 45 minutes