Heide's Krautkuchen (Cabbage quiche) Christmas Baking with SusieJ

Measurements [metric]

  • 2 c flour
  • 1 c milk
  • Either:
    • 3 Tb oil
    • 3 Tb melted bacon fat
  • pinch salt
  • 1 pkg. yeast
  • 1 small head green cabbage
  • 1 onion, finely chopped
  • Either:
    • 3 Tb oil
    • 3 Tb melted bacon fat
  • 1/4 tsp salt
  • 1/2 tsp ground pepper ("lots")
  • 1/2 tsp caraway seeds, lightly crushed
  • 1 c sour cream
  • 1/2 c cream
  • 1 Tb flour

Mix together the 2 c. flour, 1 c. milk, 3 Tbs. oil, pinch of salt and yeast. Dough will be sticky. Knead until smooth and elastic. Cover, set in a warm place, and allow to rise for half an hour.

Finely shred cabbage. Lightly saute cabbage and onion in 3 Tb. oil in a large pot. Add salt, pepper and caraway seeds. Cover, and allow to braise until cabbage and onions are softened, and cabbage is bright green, about 10 minutes. Remove from heat.

Preheat oven to 425 degrees F.

Divide dough in half (I like a thin crispy crust; you can use the whole recipe of dough if you prefer). Wrap half in plastic wrap, then tin foil, and freeze. Roll the other half until large enough to line a 10 or 12-inch pie plate with a bit of overhang.

Off heat, stir in sour cream, cream and flour. Pour into dough-lined pie plate; fold overhanging dough edges over filling. Bake 30 to 40 minutes.

Quiches of aromatic winter vegetables — cabbage, leeks, onions — are very popular in Germany when the weather gets chill. My family often makes onion quiche — Zwiebelkuchen. As a child who hated onions, I stayed far away from that "delicacy," until served Zwiebelkuchen and Krautkuchen while visiting my cousin. As it turns out, both are pretty good, but I still prefer the one with less onion.