Potato cake with sauerkraut and cabanossi

Name: Potato cake with sauerkraut and cabanossi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Potatoes; 400 g Flour; 1 package Dry yeast; 7-10 Tbsp Salt; 1 egg (size M); 150 g Cabanossi; 1/2 bunch Spring onions; 1 can(s) (580 ml) Sauerkraut; 4 Stem(s) Marjoram; 200 g Schmand; 7-10 Tbsp Pepper; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Potatoes
400 g Flour
1 package Dry yeast
7-10 Tbsp Salt
1 egg (size M)
150 g Cabanossi
1/2 bunch Spring onions
1 can(s) (580 ml) Sauerkraut
4 Stem(s) Marjoram
200 g Schmand
7-10 Tbsp Pepper
baking paper

Directions

1
For the dough, peel, wash and finely grate the potatoes and squeeze the potato water. Add 100 ml boiling water to the grated potatoes. Mix flour, dry yeast and 1 teaspoon salt. Add potato mixture and egg and knead with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for 30-45 minutes. In the meantime, cut the cabanossi into slices. Clean and wash spring onions and cut into rings.
2
Squeeze the sauerkraut. Wash marjoram, shake dry, pluck leaves from the stalks and chop. Mix sour cream and marjoram and season to taste with salt and pepper. Knead the dough once more and form a flat circle on a baking tray lined with baking paper. Spread with half of the sour cream and spread sauerkraut, onions and sausage on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Cut the cake into pieces and add the remaining sour cream
3
30 minutes waiting time