Sauerkraut Cake with Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,348 cal. | (207 %) | ||
| Protein | 156 g | (159 %) | ||
| Fat | 220 g | (190 %) | ||
| Carbohydrates | 399 g | (266 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 50.8 g | (169 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 24.8 mg | (207 %) | ||
| Vitamin K | 302.4 μg | (504 %) | ||
| Vitamin B₁ | 3.9 mg | (390 %) | ||
| Vitamin B₂ | 3.7 mg | (336 %) | ||
| Niacin | 54 mg | (450 %) | ||
| Vitamin B₆ | 5.2 mg | (371 %) | ||
| Folate | 1,571 μg | (524 %) | ||
| Pantothenic acid | 12.8 mg | (213 %) | ||
| Biotin | 164.6 μg | (366 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 691 mg | (727 %) | ||
| Potassium | 6,446 mg | (161 %) | ||
| Calcium | 995 mg | (100 %) | ||
| Magnesium | 437 mg | (146 %) | ||
| Iron | 22.8 mg | (152 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 17 mg | (213 %) | ||
| Saturated fatty acids | 109.6 g | |||
| Uric acid | 1,036 mg | |||
| Cholesterol | 1,449 mg | |||
| Complete sugar | 98 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- ½ cube fresh Yeast (21 grams)
- 1 tsp salt
- 2 Tbsps olive oil
- For the topping
- 3 onions
- 800 grams Sauerkraut (canned)
- 250 grams Smoked bacon
- 2 Tbsps butter
- 150 milliliters dry white wine
- 150 milliliters Vegetable broth
- 1 bay leaf
- 4 Juniper berries
- 1 Tbsp freshly chopped marjoram
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 Apple
- 2 Red Bell pepper
- 400 grams Whipped cream
- 4 eggs
Preparation steps
For the dough: dissolve yeast in 200 ml (approximately 3/4 cup) of lukewarm water and stir until smooth. Combine flour and salt in a bowl and make a well in the center. Pour yeast water and oil into the well and knead to a smooth dough. Knead dough for about 10 minutes vigorously on a floured surface. Cover and let rise for about 1 hour in a warm place.
For the topping: peel onions and dice. Drain sauerkraut. Chop half of bacon finely, cut the rest into strips.Cook chopped bacon in a hot pan, add onions and saute until soft. Add sauerkraut, wine and broth. Add spices and sugar. Simmer for about 20 minutes on medium heat, drain in a colander and remove bay leaf. Rinse and quarter apples, core and and cut into strips, add to cabbage.
Preheat the oven to 200 ° C top and bottom heat Preheat.
Rinse and dry bell peppers, halve and remove seeds and ribs, cut into strips.
Roll out dough on a floured surface, line greased baking sheet with it and spread cabbage mixture on ot. Whisk sour cream with eggs, season with salt and pepper and pour over cabbage. Top with peppers and bacon strips.
Bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes. Remove from oven and serve .
