Brussels sprouts cake with fillet

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Mix flour, yeast, sugar and 1 teaspoon salt. Heat 100 ml milk and 1/8 l water and add. Knead everything. Cover the yeast dough and let it rise for about 45 minutes

2. 2

   Clean cabbage, wash it, carve the stalk. Cook cabbage in salted water for about 15 minutes. Wash the fillet, dab dry. Season with salt and pepper. Fry in hot oil for 8-10 minutes, remove

3. 3

   Peel the onion. Dice onion and bacon and sauté in frying fat. Drain cabbage and toss briefly. Season with thyme, salt and pepper

4. 4

   whisk 5 tablespoons cream, 8-10 tablespoons milk, 2 eggs, 2/3 cheese, salt, pepper and nutmeg

5. 5

   Knead the dough. Roll out approx. 2/3 of the dough to the size of a casserole dish (approx. 32 cm long). Line a greased baking dish with it. Cut the fillet open and fill the dish with cabbage. Sprinkle with egg milk. Separate 1 egg. Brush the edge of the dough with egg white

6. 6

   Roll out the rest of the dough into a rectangle (approx. 13 x 32 cm). Roll over lengthwise with the grid roller. Place the grids on the filling and pull them apart slightly, press them together at the edges. (Or cut the dough into narrow strips and place them on top as a grid).

7. 7

   Bake the cake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 45 minutes. Whisk egg yolk and 1 teaspoon cream. After approx. 25 minutes spread on the grid and sprinkle the rest of the cheese over it

8. 8

   Drink: cool rosé wine

Nutrition Facts

KCAL
720 kcal

CARBS
75 g

FATS
24 g

PROTEINS
46 g