Cut Franconian loaf in half horizontally, hollow out the lower part so that a bottom is formed.
Heat lard, dice bacon and onions, sauté, add white cabbage, cook for 15-20 minutes, season with salt, pepper and caraway and fill into the bottom.
Mix eggs with whipped cream, pour over, sprinkle with grated Emmentaler and bake in a heated oven at 180-200 degrees until the surface is golden brown. If necessary, cover the outside of the loaf with aluminum foil during baking to prevent it from getting too dark.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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