Sauerkraut cake

1. 

bacon 8.75 oz (250 g)

Cut the bacon into smaller cubes and fry.

2. 

sugar granulated 3 tbsp

Melt the sugar while stirring and cook into caramel.

3. 

onion 3.5 oz (100 g)

Add the finely chopped onion. Stir.

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.

6. 

puff pastry 1.1 lb (500 g)

Roll the puff pastry on baking paper to the size of a baking sheet.

7. 

Put the cooled mixture on the dough and bake at 735°F (390°C) F (390°F (200°C) C) for 30 minutes.