Lukewarm pointed cabbage salad with chicken

Ingredients for 4 servings:

• 1 small pointed cabbage, approx. 1 kg
• 5 waxy potatoes
• 300 g chicken fillet(s)
• 1 onion(s)
• 1 bell pepper(s), red
• 100 g feta cheese
• 1 tsp sour cream
• 4 tbsp olive oil
• 1 tbsp wine vinegar or similar
• Paprika powder, hot
• Soy sauce
• nutmeg
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, cut the chicken fillet into bite-sized pieces and marinate briefly in soy sauce and paprika seasoning. Peel and dice the potatoes. Cut the onion into thin half-moons, and the pointed cabbage and bell pepper into thin strips. Remove the stalk from the pointed cabbage. Cut the feta cheese into small cubes. Briefly fry the chicken in the soy sauce, then remove from the pan. Then fry the potatoes for about 5 minutes and season with nutmeg, salt, and pepper. Then add the onion half-rings. After another 3-4 minutes, add the pointed cabbage and bell pepper. Continue frying everything until cooked to your liking. (I prefer it al dente.) In the meantime, mix a dressing of olive oil, vinegar, salt, pepper, and sugar. Season the sauce with a tablespoon of sour cream. Now toss the meat and vegetables with the dressing, let it cool briefly, and stir in the feta cubes. For us, this is a quick fall meal.