Braised Chinese cabbage with potatoes, mushrooms and feta

Ingredients for 2 servings:

• 280 g potatoes, mainly waxy
• 280 g Chinese cabbage
• 150 g mushrooms, brown
• 80 g feta cheese made from sheep and goat milk
• Olive oil for frying
• salt and pepper
• 1 pinch of chili powder
• 1 shot of water
• ½ pinch(s) cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Wash the potatoes and cut them into bite-sized pieces, still with their skins. Wash the mushrooms and cut them into bite-sized pieces. Wash the Chinese cabbage and cut them into fine strips. Shred the feta cheese. Fry the raw potatoes in a little olive oil until golden brown. Meanwhile, season with salt and pepper and fry covered for about 3 minutes over medium heat. Remove the potatoes from the pan and set aside. Then add the Chinese cabbage and mushrooms to the pan and fry until crispy. Lightly season with salt and pepper. Add the chili and mix everything together evenly. Return the potatoes to the pan and mix everything together. Then cover and fry over medium heat for about 3 minutes. Finally, add a splash of water and simmer over low heat for about 5 minutes. Spread the feta cheese evenly on top and let it melt, covered, over very low heat. Stir everything evenly and season with a light pinch of cayenne pepper and salt.