Cabbage Flammkuchen with Walnuts

Ingredients

• 45 g walnut kernels (3 tbsp)
• 200 g white cabbage (1 piece)
• 200 g sauerkraut
• 5 tbsp Rapeseed Oil
• 200 g Low-fat quark
• 250 g wheat flour type 1050
• 1 tsp Baking powder
• 120 g cream cheese (13% fat)

Instructions

1. 1.

   Coarsely chop the walnuts with a large knife. Clean, wash, and shred the white cabbage into thin strips.

2. 2.

   Drain the sauerkraut in a sieve and cut it into small pieces. In a large bowl mix the cabbage strips, sauerkraut, and 2 tbsp oil. Season with salt and pepper.

3. 3.

   Add quark, flour, baking powder, remaining oil, and a pinch of salt to another large bowl. Add 3 tbsp water and knead with hand mixer attachments until smooth.

4. 4.

   Cut parchment paper to size and lay on the work surface. Divide dough into two portions. Roll one portion thinly onto the paper and transfer to a baking tray.

5. 5.

   Spread half of the cream cheese, then distribute half of the cabbage-sauerkraut-walnut mixture over it. Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 10 minutes. Remove and bake a second flammkuchen with the remaining ingredients in the same manner.