Krautkuchen (Savory Cabbage Cake)

For the dough:
2 cups All-Purpose Flour
1/2 cup (1 stick) + 1 tablespoon Butter (room-temperature)
1 Egg Yolk
1/2 teaspoon Salt
1/3 cup Water

For the Filing:
2 lbs Green Cabbage, finely chopped
1/3 lb Bacon
1 teaspoon Flour
1 1/3 cup Sour Cream
3 Eggs
1 Egg Yolk
Caraway Seeds, ground
Salt & Pepper
Butter for greasing the cake pan

In a mixing bowl, combine dough indredients and knead into a dough. Cover and refrigerate for 45 minutes.

In a large frying pan or pot, fry bacon until the fat is rendered. Add cabbage and cook until cabbage begins to get soft. Mix in flour and cook for an additional 15 minutes, coverered on low heat. Remove from heat and allow to cool.

Preheat oven to 400°F (200°C). Prepare a 10-inch Springform cake pan by greasing it with butter or cooking spray.

Roll out the dough on a floured work space to fit the cake pan. Transfer the dough to the cake pan and use your hand to make it fit the pan.

In a large mixing bowl, combine eggs, egg yolk, and sour cream. Season with caraway, salt, and pepper. Mix in the cabbage and pour it into the cake pan, smoothing it out with a spoon or spatula. Bake for 40-55 minutes or until golden brown.