Sauerkraut cake
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251A salty winter cake that tastes special.
recipe,photo-recipe,bacon,sauerkraut- finely chopped cabbage (fermented),puff pastry,Non-sweet pastry
Non-sweet pastry
Categories
Non-sweet pastry ›Ingredients
Ingredients
| Emmental cheese | 5.25 576 | oz kcal | 150 | grams | |
| bacon | 8.75 1600 | oz kcal | 250 | grams | |
| chicken egg | 3 264 | pcs kcal | 3 | pieces | |
| onion | 3.5 44 | oz kcal | 100 | grams | |
| puff pastry | 1.1 2000 | lb kcal | 500 | grams | |
| sauerkraut- finely chopped cabbage (fermented) | 1.1 100 | lb kcal | 500 | grams | |
| sour cream (fat 14-18%) | 8.75 400 | oz kcal | 250 | grams | |
| sugar granulated | 3 181 | tbsp kcal | 3 | tablespoon | |
| water | 6.75 0 | tbsp kcal | 100 | milliliters |
Recipe
4.
sauerkraut- finely chopped cabbage (fermented) 1.1 lb (500 g) • water 6.75 tbsp (100 ml)
Wash the sauerkraut and cut into small pieces. Add to onion and mix. Add water and let covered simmer briefly.
5.
chicken egg 3 pcs • sour cream (fat 14-18%) 8.75 oz (250 g) • Emmental cheese 5.25 oz (150 g)
Put the stewed cabbage into a larger bowl, add the fried bacon. Let cool. Then add eggs, sour cream and grated cheese.
7.
Put the cooled mixture on the dough and bake at 735°F (390°C) F (390°F (200°C) C) for 30 minutes.
Bon appetit!
