Potato and Vegetable Cake
easy
90 mins
90 mins
Ingredients
- 200 g Whole-wheat flour
- 100 g Butter or margarine
- 1 egg (size M)
- 1/2 TEASPOON Salt
- 1 kg Potatoes
- 300 g Carrots
- 1/2 (approx. 700 g) Head Savoy cabbage
- 1/2 Vegetable Onion
- 2 TABLESPOONS Oil
- 100 ml Milk
- 5 Eggs (size M)
- 400 g Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g Herbs crème fraîche
- 7-10 Tbsp chopped parsley
- 7-10 Tbsp Flour
Directions
- 1
Mix flour, fat, egg, salt and three tablespoons of cold water with the dough hooks of the hand mixer. Then knead with cool hands to a smooth dough. Cover the dough and let it rest in the refrigerator for about 30 minutes. Wash potatoes thoroughly and boil in water for about 15 minutes. Peel, wash and cut carrots into pieces.
- 2
Clean, wash and cut the savoy cabbage into strips. Peel and chop onion. Heat oil in a pan. Sauté the carrots, savoy cabbage and onion. Rinse potatoes under cold water, peel and slice. Whisk milk, eggs and sour cream. Season with salt and pepper. Roll out the dough on a lightly floured work surface (approx. 40 cm Ø) and line a pie dish (30 cm Ø) with it. Add potatoes, carrots, savoy cabbage and onion. Pour egg and sour cream sauce over it.
- 3
Season with salt and pepper. Roll out the dough on a lightly floured work surface (approx. 40 cm Ø) and line a pie dish (30 cm Ø) with it. Add potatoes, carrots, savoy cabbage and onion. Pour egg and sour cream sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes. Garnish with crème fraîche stains and serve sprinkled with chopped parsley as desired. Results in about 6 pieces
- 4
Attention: Nutritional values not ok
Nutrition Facts
740 kcal
52 g
49 g
21 g
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