ingredients & preparation

• 100 g flour
• 1 tbsp melted butter
• 1 small egg (Altes Gang Wirtshaus)
• 2 – 3 tablespoons lukewarm water
• 1 pinch of herb salt (MEG)
• 700 g white cabbage (MEG)
• 100 g pancetta bacon (Niederhof farm)
• 1 small onion
• 1 tsp sugar
• herb salt (MEG)
• caraway seeds
• 1 egg (Altes Gang Wirtshaus farm)
• 3 hard-boiled eggs (Altes Gang Wirtshaus farm)
• cooking oil

Preparation:
- Knead the flour, butter, egg, salt and water into a soft dough.
- Place in cling wrap and leave to rest.
- Cut the cabbage into quarters while removing the stalks.
- Dice the cabbage into thin strips.
- Chop the pancetta and the onion into small pieces and mix together.
- Heat the oil in a saucepan and fry the onion and pancetta.
- Sprinkle with some sugar and allow to slightly caramelise.
- Add the chopped cabbage, then season with salt and caraway seeds.
- Steam under a lid for about 30 min until soft.
- Roll out the dough thinly on some baking paper and cover with the cabbage.
- Place the boiled eggs in the middle and fold to make a turnover.
- Brush the surface with the beaten egg while pricking the crust with a fork.
- Place the turnover in baking paper on a tray and bake in a preheated oven at 200° C for approx. 20 – 30 min until golden brown.
- Cut into slices and serve hot.