Bacon Cabbage Flatbread with Eggs and Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 265 mg | (7 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 tsp salt
- 250 grams cold butter (cut into small pieces)
- 8 Tbsps Iced water
- For the topping
- 1 Savoy cabbage (1.8 kg)
- salt
- 200 grams streaky Bacon
- 2 Tbsps vegetable oil
- 4 onions
- 2 garlic cloves
- 2 tsps Caraway
- freshly ground, white peppers
- freshly grated Nutmeg
- 4 large Tomatoes
- 1 cup Sour cream (200 g)
- 6 eggs
- 1 bunch parsley
- Pastry flour (for dusting)
- Fat (for greasing pan)
Preparation steps
For the dough, mix flour and salt, then stir in cold butter and ice water. Knead quickly into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
For the topping, cut cabbage in thin strips and blanch for 2-3 minutes in boiling, salted water. Drain cabbage in a colander. Pat dry with paper towels, if needed.
Cut bacon into cubes. Heat oil in a pan and fry bacon until crispy. Peel onions and garlic and dice, then add to pan with bacon and sauté until translucent. Mix caraway, bacon-onion mixture and cabbage. Season with salt, pepper and nutmeg and set aside.
Rinse tomatoes, wipe dry and cut into slices. In a bowl, mix sour cream and eggs and season with salt and pepper. Knead dough briefly and roll out on a lightly floured surface in size of baking sheet. Line a lightly greased pan with dough. Push dough to sides of pan and roll dough, so that edge is slightly thicker. Trim excess dough, if needed. Pierce flat part of dough with a fork several times.
Evenly spread cabbage mixture over dough. Arrange tomato slices over cabbage. Spread eggs and sour cream over tomatoes. Bake in preheated oven at 175°C (circulation: 160°C, gas mark 2-3) (approximately 350°F), 30-40 minutes.
Rinse parsley, shake dry and chop. To serve, garnish with parsley and cut flatbread into pieces.
