Sausage with White Cabbage and Cumin Flatbread

2hr 20m
Preparation/cooking time: ca. 30m + Allow to rise: ca. 90m + Bake: ca. 20m

For 4 people

Nutritional Information

Contains 732 Kcal


  • 1 onion, chopped
  • 100 g fried bacon, cut into 2-cm-wide pieces
  • 2 clove of garlic, pressed
  • 1.5 dl meat bouillon
  • some juniper berries, crushed
  • 1 Saucisson (sausage) (ca. 400 g)
  • 100 g wholemeal flour
  • 0.25 tsp. sea salt
  • 1.25 tsp. caraway seeds
  • 0.5 tbsp. peanut oil
  • 0.5 tbsp. tomato puree
  • 1 dl white wine
  • 800 g white cabbage, finely chopped
  • 1.5 tsp. salt
  • a little pepper
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 400 g brown flour
  • 50 g butter, soft
  • 2.25 dl lukewarm water

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  • Heat the oil in the frying pan, briefly sauté the onions and bacon. Reduce the heat and add the garlic. Sauté the cabbage, stir in the tomato puree, continue to sauté for approx. 3 mins. Pour in the wine and stock, season. Lay the sausage on top, cover and simmer for approx. 50 mins. Stir occasionally. Remove the sausage, slice. Plate up the white cabbage and sausage.
  • Mix all the ingredients with the butter in a bowl. Add the liquid, mix and knead into a soft dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until double in size. On a surface lightly dusted with flour, roll out the dough to an oval approx. 1 cm thick. Transfer the dough to an oven tray lined with baking paper. Mix the caraway seeds and salt. Dust the surface of the dough with strips of flour. Coat the gaps in-between with a little water, scatter over the caraway seeds & salt mixture.
  • Bake for approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the breads, cool on a cooling rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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