Rustic sauerkraut cake with smoked pork and sour cream egg glaze
very easy
60 mins
60 mins
Ingredients
- 800 g detached pork chop
- 2 Leek sticks (leek)
- 1 big onion
- 4 TABLESPOONS Oil
- 1 TABLESPOON Caraway seeds
- 2 (each 680 g) Glasses of sauerkraut
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 cube (42 g) fresh yeast
- 1 package (1 kg) Baking mix "crusty bread"
- 500 g Schmand
- 6 Eggs (size M)
- 75 g Breadcrumbs
- 2 stem(s) flat leaf parsley
Directions
- 1
Wash the cured pork, dab dry and dice. Clean, wash and cut the leek into rings. Peel and chop the onion. Heat the oil in a large frying pan. Fry the smoked pork, leek, onion and caraway briefly. Add sauerkraut. Season with salt, pepper and sugar. Cover and stew for about 10 minutes, then remove from the heat.
- 2
Put 350 g baking mix in a bowl (use the rest of the baking mix for other purposes). Dissolve yeast in 250 ml lukewarm water. Pour into the baking mix and knead into a smooth dough for approx. 3 minutes using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for approx. 30 minutes
- 3
Grease a fat pan (approx. 32 x 39 cm) and dust with flour. Whisk sour cream and eggs. Season with salt and pepper. Roll out the dough on the fat pan, pull up the rim a little and spread breadcrumbs on top. Spread the sauerkraut mixture on top. Pour over the sour cream
- 4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for 35-40 minutes. Wash parsley, shake dry and chop finely. Sprinkle over the finished quiche. Delicious with sour cream
- 5
Waiting time approx. 25 minutes
Nutrition Facts
420 kcal
28 g
23 g
25 g
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