Cabbage cake with bacon

1. 

white cabbage 1.7 lb (750 g) • salt 1 tsp • water 2.1 quart (2000 ml) • crushed cumin 1 tsp

Chop the cabbage and cook it in salted water with crushed cumin 15 minutes.

2. 

potatoes

Peel the potatoes, wash them and finely grate. Pour out excess water and squeeze them out slightly.

3. 

bacon 8.75 oz (250 g)

Cut bacon into cubes and fry it in a pan.

4. 

Drain the cabbage, drip it off and mix the bacon in.

5. 

all-purpose flour / plain flour 2 tbsp • chicken egg 2 pcs • salt 2 tsp • ground black pepper 1 tsp • garlic 3 cloves • whole milk 3.5% 1.3 cup (300 ml)

Add to the potatoes flour, eggs, salt, ground black pepper, pressed garlic, milk and stir the mixture well.

6. 

pork lard

Grease a deep baking tin (45x35cm) with pork lard. Equally spread half of the potato dough at the bottom of the baking tin.

7. 

Place cabbage mixture on the potato dough.

8. 

Equally spread second half of the potato dough on the cabbage.

9. 

Bake for about 1 hour at 375°F (190°C).

10. 

Once the cabbage cake is finished, let it cool to room temperature, slice it and serve.