Great taste bud for beer and wine: Cottage cheese paties with cabbage

Not only for New Year's Eve celebrations, these salty paties are ideal. It is perfect for wine and beer, their preparation is more than easy and between sandwiches and canapés they will be a pleasant varied. And here's the recipe.For

dkg of sauteed cabbage (we pour, squeeze and cut in detail)
25 dkg cottage cheese (we used the one in paper)
30 dkg plain flour (tested with spel, feel free to replace)
25 dkg butter
1/2 teaspoon salt
1 baking powder (you can skip, we did even a variant without it – in the photos, pates are just as good, only densier)
To finish: 1 yolk to rub, to sprinkle coarse sea salt, cumin, smoked paprika, sesame seeds (arbitrarily, to your taste)

How to

ix flour and other raw materials, add cottage cheese with softened butter and drained sliced cabbage. We put the finished dough in the fridge for at least 2 hours to rest (but feel free to prepare it the day before). Then roll it on a thicker plate (about 0.5 to 1 cm high) and cut out small pates. Or divide the dough in half, each of which we shape a roller about as wide as a glass and cut into half-centimeter wheels. On the baking sheet, we rub them with egg yolk and sprinkle with spices and bake at about 190 °C until they get pretty green.

Photo: Jaksiudelat.cz