Cabbage Sprouts Cake with Bacon

Rating: 3.2917 / 5.00 (72 Votes)

Total time: 1 hour

Servings: 6.0 (servings)



For the cabbage sprout cake, first prepare the yeast dough. For the yeast dough, heat 150 ml of milk and the butter, dissolve the dry yeast in it, stir in the flour and salt. Leave to rise in a warm place.

In the meantime, briefly boil the washed and cleaned cabbage sprouts in salted water (crisp – not too soft). Beat the eggs with the remaining milk – season with salt, pepper and freshly grated nutmeg.

Grease a springform pan and cover with the finished yeast dough (also the edges to the top) put the remaining dough aside. Spread the cabbage sprouts (well drained) on top, then pour the egg milk over them.

Use the excess dough to decorate the edges (possibly braid). Bake at about 200 °C for about 20 minutes then spread the bacon on top and place in the oven again for that long.

The cake is ready when the egg sauce has completely set and the bacon is nice and crispy.

Preparation Tip:

If you don't have spelt flour at home, you can also make the cabbage sprout cake with regular flour. But note the shorter baking time.

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