Heide's Krautkuchen (Cabbage quiche)

Category: Savory Region: Germany American measurements

Ingredients

• 290 g flour
• 240 mL milk
• One of:
• 3 Tb oil
• 3 Tb melted bacon fat
• pinch salt
• 1 pkg. yeast
• 1 small head green cabbage
• 1 onion, finely chopped
• One of:
• 3 Tb oil
• 3 Tb melted bacon fat
• 0.25 tsp salt
• 0.5 tsp ground pepper ("lots")
• 0.5 tsp caraway seeds, lightly crushed
• 240 mL sour cream
• 120 mL cream
• 1 Tb flour

Directions

Mix together the

Finely shred cabbage. Lightly saute cabbage and onion in 3 Tb. oil in a large pot. Add salt, pepper and caraway seeds. Cover, and allow to braise until cabbage and onions are softened, and cabbage is bright green, about 10 minutes. Remove from heat.

Preheat oven to 220 degrees C.

Divide dough in half (I like a thin crispy crust; you can use the whole recipe of dough if you prefer). Wrap half in plastic wrap, then tin foil, and freeze. Roll the other half until large enough to line a 10 or 12-inch pie plate with a bit of overhang.

Off heat, stir in sour cream, cream and flour. Pour into dough-lined pie plate; fold overhanging dough edges over filling. Bake 30 to 40 minutes.