Skillet Cabbage Omelette with Cheesy Crust

Taste the sauerkraut; if it is too salty or sour, rinse it with cold water, then thoroughly squeeze out any excess moisture and chop it into slightly shorter strands on a cutting board.

Finely slice the spring onions and coarsely grate the Trappist cheese. Crack the eggs into a bowl, add a pinch of salt, freshly ground black pepper, and sweet paprika, then whisk with a fork until frothy.

Melt the butter in a medium skillet (approx. 24-26 cm) over medium heat. Add the ground caraway seeds and the sliced white parts of the spring onions, then sauté for half a minute until fragrant.