Root Stalk Cake

Ingredients

• 150 g flour
• 100 g butter
• 1 egg
• 1 tsp salt
• flour (for working)
• 500 g young stalk cabbage
• 150 g smoked bacon
• 2 onions
• 1 tbsp plant oil
• 4 eggs
• 150 ml milk
• 250 ml Whipping Cream
• 100 g crème fraîche
• 100 g grated Gruyère cheese
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Knead a shortcrust pastry from flour, butter, egg and salt, wrap in foil and chill for about 30 minutes. Roll the dough thin on a floured surface and lay it into a pan, lifting up the edges.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Wash, trim and roughly chop the cabbage. Dice the bacon. Peel and dice the onions. Briefly sauté the bacon in hot oil. Add the onions and cabbage, letting them wilt. Spread over the dough.

4. 4.

   Beat the eggs. Mix milk with cream, crème fraîche, eggs and half of the cheese; season with salt and pepper. Pour over the vegetables. Sprinkle with remaining cheese and bake in the hot oven for 40‑45 minutes until golden brown.

5. 5.

   Serve best hot or lukewarm.