Mediterranean pointed cabbage with salsiccia and poultry fillet

Ingredients for 3 servings:

• 1 pointed cabbage, cut into strips
• 2 thick sausages
• 250 g turkey fillet(s) or fillet tips, or chicken breast
• 5 garlic cloves
• 2 onions, roughly diced
• ½ can/n tomatoes, dried in oil, diced
• 2 tbsp, heaped paprika paste, hot or medium hot
• 1 tbsp, heaped tomato paste
• 1 pinch of freshly ground pepper
• 1 tsp salt, coarse, preferably chili salt
• 1 pinch of chili flakes
• 1 tbsp, heaped mustard
• 1 shot of dry white wine
• 1 package of processed cheese, approx. 200 – 300 g
• Oil for frying (rapeseed or sunflower oil)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Sear the sausage and turkey fillet, cut into pieces, in neutral oil, preferably in a deep pan. When golden brown, add the onions, roughly diced, and the sun-dried tomatoes. Lightly fry the tomato paste and paprika paste, season with salt and pepper. Add the chili flakes and garlic, finely chopped or pressed through a press, and sear briefly. Mix the mustard with the white wine and deglaze everything. Add the cabbage and cook for about 10 minutes, until the cabbage is tender (I always like it a little more cooked). Then add the cream cheese and let it melt. This dish has a hint of classic cabbage, but the tomatoes, paprika paste, and chili powder give it a slightly Mediterranean and Asian flavor. It goes well with rice or glass noodles.