Alsatian pie
12 servings
60 minutes
Alsatian pie is a culinary creation that embodies the traditions of German cuisine. Its history is closely linked to the Alsace regions where chefs skillfully combined simple yet rich ingredients. This pie surprises with its delicate flaky crust infused with the aromas of sour cream and caraway, while crispy cabbage with onions adds a light sweetness. Cross-cut tomatoes burst in the oven, adding juiciness to the dish, and smoked pork adds savory notes. Cheese melts into a golden crust, and a mixture of eggs and spices completes the flavor symphony. The Alsatian pie is not just a treat but a tribute to centuries-old culinary traditions.
1
Wash the cabbage, cut out the core, and slice it into 1 cm strips.
- Early white cabbage: 1 piece
2
Peel and slice the onion into rings. Mix the onion and cabbage, place in a thick-bottomed pot, add a little salt and water, and simmer for 25 minutes.
- Onion: 3 heads
- Early white cabbage: 1 piece
- Sea salt: to taste
3
Roll out the dough to the size of the baking tray. Pour water on the tray and place the dough on it. Lift the edges of the dough.
4
Sprinkle the dough with grated cheese, then place the cabbage and onion (without water, as it should have evaporated) on top. Sprinkle a little cumin. Place cross-sliced tomatoes on top and sprinkle the cuts with salt. Insert 4 pieces of smoked bacon vertically nearby.
- Grated cheese: 400 g
- Early white cabbage: 1 piece
- Caraway seeds: 2 teaspoons
- Baku tomatoes: 4 pieces
- Sea salt: to taste
- Smoked pork loin: 4 g
5
Prepare a mixture of sour cream, eggs, salt, cumin, and black pepper. To give the mixture a golden color, you can add turmeric on the tip of a knife. Pour it over the pie.
- Sour cream 20% fat: 200 g
- Chicken egg: 4 pieces
- Sea salt: to taste
- Caraway seeds: 2 teaspoons
- Ground black pepper: to taste
6
Bake in a preheated oven at 180 degrees for 35-40 minutes. Serve warm.