- frozen puff pastry
- 9 oz cabbage 250 g
- 7 oz smoked meat 200 g
- 1 cup cream
- 9 oz Mettwurst smoked sausage 259 g
- Lay the defrosted puff pastry in a springform pan, raising the edge slightly and brush the dough with oil.
- Dice the smoked meat, braise with the well-squeezed sauerkraut. Then mix with the cream. Spread on the dough.
- Cut Mettwurst into thick slices and cover the cake with it.
- Bake in a preheated oven at 425 F (220°C) for about 25 minutes.