Cabbage Cake

This recipe is a family favorite from the “old-country”.  While its origin is obscured in history, this particular version is direct from the hearths and farms of “Schwabenland”—southwestern Germany.  It was given to me by my father, Erwin E. Bleher.  I’ve updated it with English measurements.  This “cake” is best with properly cellared hard-cider (in a pinch beer will do as well).

Cabbage is an abundant and common crop in Europe—Germany in particular.  Over the years, German cuisine has visited this most venerable of vegetables into a wide variety and manner of presentations.  Here is a version that’s in effect a “vegetable pizza.”  This recipe comes in two parts, the filling and the crust. 

Since the crust takes time for rising and such, prepare it first.

Here is the filling recipe for a Cabbage based filling:

          1 Lg.        Onion chopped fine

      2 - 3 Tb     Olive oil (any suitable oil is okay to use)

       1 head    Cabbage chopped fine (color and type doesn’t really matter)

           1 Tb    Caraway seed (to your liking)

           1 Ts       salt (to taste)

          ½ Ts pepper (to taste)

          2 – 3 eggs beaten

      2 - 3 Tb all-purpose flour

Chop the onion, and braise in the oil.  As the onion begins to wilt, add the chopped cabbage (finely chopped cabbage seems to work better).  Add Caraway seed, salt, and pepper to taste.

When the cabbage is wilted, spoon the mixture onto the prepared dough.  Beat the eggs, adding 2 to 3 tablespoons of the flour to make the beaten mixture creamy.  Pour the egg mixture over the cabbage.  You may add additional Caraway seeds, salt, and pepper to taste.

Bake at 350°F for 30 to 45 minutes.  Enjoy with cellar temperature hard-cider or beer.