John Myers
Ingredients for 3 servings:
- 1 kg potatoes
- 300 g black cabbage (palm cabbage)
- 200 g feta cheese
- 200 g onion(s)
- 4 garlic cloves
- 1 handful of sage leaves
- 100 ml oil for frying
- 70 g spring onions
- some rosemary
- some chili flakes or chili powder
- some salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
vegetarian
Preheat the oven to 200°C (top/bottom heat). In a bowl, combine the oil with the sliced sage leaves, quartered garlic, chili flakes or chili powder, and rosemary. Peel the potatoes, cut them into approximately 2 cm pieces, and marinate them in the oil. Place them on a baking sheet lined with baking paper, season with salt and pepper, and place them on the middle shelf of the preheated oven for approximately 60 minutes. Turn the potatoes over after 30 minutes. Strip the cabbage from the stalks, wash thoroughly, drain, and cut into coarse strips. Finely chop the spring onions and add them to the cabbage, then set everything aside. About 15 minutes before the potatoes are ready, fry the diced onions in a pan until translucent. Sauté the cabbage and spring onions for approximately 8 minutes, until the cabbage collapses. Crumble the feta and add it to the pan for approximately 2 minutes. Then season everything with salt and pepper. Serve the cabbage with the sage potatoes in a bowl. This recipe also works well with kale.
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