Fränkischer Brotauflauf (Bread Casserole)

1 large Frankenlaib or other oval-shaped bread
4 slices Bacon (cut into small pieces)
4 fresh, uncooked Bratwurst
2 small Onions, chopped
5 cups chopped White Cabbage
Salt, Fresh Pepper (to taste)
2 teaspoons Caraway Seeds
4 Eggs
3/4 cup Heavy Whipping Cream
1/2 cup Dry White Wine
2 cups shredded Emmentaler or Swiss Cheese

Preheat oven to 350°F (180°C).

Slice about 1/2 inch of the top of the bread off (horizontally). Set this aside - this will be used as a lid for the filled bread. Hollow out the bread loaf, making sure to leave at least a 1/2 inch bottom so that the filling doesn't leak out.

Remove the skins from the Bratwurst. You will need only the filling from the Bratwurst. Cut or crumble into small pieces.

In a large frying pan, fry the bacon pieces. Add the crumbled Bratwurst filling. Add the cabbage, onions, caraway seeds, salt, and pepper. Cook until the cabbage has reduced in volume, about 15 minutes.

Fill the center of the bread with the cabbage mixture.

Combine eggs, cream, wine, and cheese. Pour evenly over the cabbage mixture.

Bake bread for 15-20 minutes or until a golden brown crust develops. Place the lid on the bread and bake for another 5 minutes.