Cabbage Cake

MAKE THE DOUGH: combine flour, salt, and butter in a bowl

Mix with the tips of your fingers until you have a crumbly mixture

As needed, add small handfuls of the mixture to your palm and rub it between your fingers to incorporate the butter into the flour

Make a depression in the center of the mixture and pour in the water mixed with vinegar

Move your fingers in circular motions until you have a homogeneous dough (if necessary, add more flour until the dough stops sticking to your hands)

Divide it in half and let it chill, covered with a cloth, for 30 minutes

PREPARE THE FILLING: divide the cabbage into four parts and remove the tough core

With a small knife, cut the cabbage into very thin strips, starting from the greenest leaves

When you reach the white leaves, do not use them (reserve them for a soup or stew)

Wash well and drain

In a large pan, fry the bacon until it's crispy

Drain on paper towels and reserve

Drain the excess fat from the pan, leaving only 2 tablespoons

Add the cabbage and cook, stirring, until it's softened

Remove from heat, remove any water that has formed at the bottom of the pan, and add the bacon, heavy cream, and cornstarch (dissolved in a little water)

Season with salt and black pepper

With a rolling pin, open each piece of dough over a floured surface and line two 9-inch round cake pans with removable bottoms with parchment paper

Poke with a fork to prevent air bubbles from forming

Divide the filling between the two cakes and bake in a preheated oven at medium heat (180°C), for 40 minutes or until the edges are lightly golden

Unmold and serve warm

427 calories per serving