Sauerkraut Cake

Ingredients

• 200 g red lentils
• 3 tbsp finely diced carrots
• 3 tbsp finely diced celery
• 3 tbsp finely diced leeks
• 1 clove garlic
• 200 ml vegetable broth
• 1 onion, finely chopped
• 1 tbsp butter
• 1 tsp mild curry powder
• Salt
• black pepper from the mill
• 400 g sauerkraut
• 0.5 cup dry white wine
• 125 ml Vegetable broth
• 1 tsp Caraway seeds
• 700 g frozen puff pastry
• 4 eggs
• 200 g whipping cream

Instructions

1. 1.

   Let the puff pastry thaw on a kitchen towel laid flat.

2. 2.

   Sauté onion in hot butter until translucent, stir in vegetable cubes, sauté briefly, squeeze in garlic, pour in broth, add rinsed lentils, cover and simmer for about 10-12 minutes, remove from heat and let cool.

3. 3.

   For the sauerkraut, sauté onion in hot butter until translucent, stir in shredded sauerkraut, sauté briefly, pour in wine and broth, stir in caraway, season with salt and pepper, cover and cook for about 45 minutes.

4. 4.

   Cut the puff pastry in half, stack each layer, roll one half to fit a baking sheet, rinse the sheet cold and lay the pastry on it, lift up a rim.

5. 5.

   Separate two eggs, whisk yolks together and brush the pastry base with them, let dry for about 20 minutes.

6. 6.

   Roll out remaining pastry and cut into strips about 1 cm wide.

7. 7.

   Drain lentil mixture through a sieve, season with curry, salt, pepper, spread over pastry, pour drained sauerkraut over lentils.

8. 8.

   Whisk remaining eggs with cream and pour over the casserole, arrange pastry strips in a lattice on top of sauerkraut, press lightly at edges and brush with whisked yolks. Bake in preheated oven at 180°C for about 35 minutes.