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🍽️ Crispy Sauerkraut Flammkuchen with Walnuts

494 kcal · 30 min · 4 servings

Ingredients

• 45 g walnut kernels (3 tbsp)
• 200 g white cabbage (1 piece)
• 200 g sauerkraut
• 5 tbsp rapeseed oil
• 200 g low-fat quark
• 250 g wheat flour Type 1050
• 1 tsp baking powder
• 120 g cream cheese (13 % fat)

Instructions

1. 1. Take the walnuts and chop them into coarse pieces using a large knife.
2. 2. Remove the tough cores from the white cabbage and wash the vegetable.
3. 3. Cut the white cabbage into very fine strips.
4. 4. Place the sauerkraut in a colander and let it drain well.
5. 5. Cut the drained sauerkraut into smaller pieces.
6. 6. Add the sauerkraut, the white cabbage strips, and two tablespoons of oil into a large bowl.
7. 7. Season the vegetable mixture with salt and pepper.
8. 8. Mix the quark, flour, baking powder, remaining oil, and a pinch of salt in a second large bowl.
9. 9. Add three tablespoons of water to the quark mixture.
10. 10. Process the ingredients with the dough hooks of a hand mixer until you have a smooth dough.
11. 11. Cut a piece of baking paper to fit a baking sheet.
12. 12. Place the baking paper on your work surface.
13. 13. Divide the dough into two equal portions.
14. 14. Take one portion of the dough and roll it out very thinly on the baking paper.
15. 15. Transfer the thin dough onto a baking sheet along with the baking paper.
16. 16. Spread half of the cream cheese amount evenly over the dough.
17. 17. Distribute half of the white cabbage and sauerkraut mixture over the flammkuchen.
18. 18. Sprinkle half of the walnuts over the vegetables.
19. 19. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
20. 20. Bake the flammkuchen for about 10 minutes in the hot oven.
21. 21. Take the finished flammkuchen out of the oven.
22. 22. Repeat steps 14 to 21 with the second dough portion and the remaining ingredients.

Nutrition per serving

• kcal: 494
• Protein: 21 g · Fett/Fat: 24 g · Carbs: 48 g