Preparation Time: 35 minutes
Total Time: 60 minutes
Makes: 4 Flammkuchen
Whole-wheat Flammkuchen base
300g whole-wheat flour
50ml olive oil
Pinch of salt
¼ teaspoon dry yeast
Caramelized cabbage with pear
½ red cabbage – finely shredded
50g muscovado sugar
2 oranges – zest of 1, juice of both
2 pears, cubed
3-4 juniper berries
½ teaspoon cumin seeds
½ cinnamon stick
3-4 sprigs of thyme
Pinch of Piment d’Espelette (alternatively you can use cayenne pepper)
Wild Game Bratwürst
1-2 tablespoons olive oil (depends on how fatty the bratwursts are)
2-3 bratwurst (preferably wild game but a good quality traditional bratwurst will also work)
1 garlic clove (thinly sliced)
3-4 sprigs of thyme
For the Flammkuchen base: add all the ingredients in a stand mixer fitted with a dough hook. Knead for 8-10 minutes until you have a smooth pliable dough. Cover the bowl and allow to rest for 30 minutes. Make the cabbage while dough is resting. Heat a pizza stone (alternatively you can heat a baking tray) in the oven at 220 degrees C. After the resting period divide the dough in 4 pieces, rolling each one into a smooth ball. With a rolling pin roll 4 small oval bases. Cover with a damp cloth and allow to rest for another 30 minutes.
For the cabbage and pear: melt the butter in a large non-stick pan then sprinkle the sugar and allow the sugar to melt. Add the cabbage and toss several times to coat with the buttery-sugary sauce. On gentle heat allow the cabbage to caramelize for 8-10 minutes. Add the spices and herbs and cook for another 3-5 minutes, then pour the orange juice and the zest, toss well allow simmer until flavours have infused. Finally add the pear cubes and heat through. Set aside to cool.
For the bratwürst: heat the oil in a non-stick frying pan. Add the garlic and thyme and infuse the oil on a medium heat for 1-2 minutes. Sauté the sausage meat until just turning golden – the meat will cook further in the oven so you need to make sure it does not overcook in the pan.
To assemble the Flammkuchen divide the cabbage mixture over the 4 Flammkuchen and spread the bratwurst meat over each Flammkuchen. Bake the Flammkuchen, 2 at a time on the pizza stone for 10-12 minutes until the base is crispy and golden.
Michael’s wine recommendation – click here
Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.
I now have settled down in Germany, with my two men, Tom my husband and Soeren my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my travelling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.
Click here for Meeta’s website.