Spicy sheet cake with sauerkraut

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 2 Onions
  • 2 red and 2 green peppers
  • 15 g Lard
  • 1 can(s) (850 ml separation weight 720 g) Sauerkraut
  • 8 Juniper berries
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1/4 l Milk
  • 1 package (460 g) Pizza dough base mix (2 bags of 230 g each)
  • 1 (approx. 250 g) Cabanossi
  • 2 (150 g each) Cup of sour cream
  • 5 Eggs (size M)
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Onions peel and chop finely. Clean, wash and cut the peppers into strips. Heat lard in a casserole, add onion, fry briefly, add paprika, sauerkraut and juniper berries.

  2. 2

    Deglaze with 1/4 litre of water and braise for 20-25 minutes at medium heat. Season with salt, pepper and sugar. In the meantime, heat up the milk. Put the contents of the bag into a mixing bowl, pour the lukewarm milk over it and knead with the dough hook of the hand mixer.

  3. 3

    Knead again with floured hands. Cut the cabanossi into slices. Mix sour cream and eggs, season with salt, pepper, paprika and nutmeg. Put the sauerkraut on a sieve and let it drain.

  4. 4

    Mix cabanossi and sauerkraut. Roll out the yeast dough on a greased baking tray and raise the edge a little. Spread the sauerkraut over the dough, pour the egg cream over it and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 40-45 minutes.

  5. 5

    Results in about 25 pieces.

Nutrition Facts

KCAL
180 kcal
CARBS
13 g
FATS
10 g
PROTEINS
6 g