John Myers
Contents
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Ingredients
- 500 g Pointed cabbage / ½ pointed cabbage
- 100 g 1 Onion
- 1 clove of garlic
- ½ red chilli pepper
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Whole caraway seeds
- 0,5 tsp Sugar
- 200 g 1 chicken breast fillet
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Sunflower oil
- 60 g 2 slices of cooked ham
- 60 g 2 slices of Leerdammer
- 4 big pinches Sweet paprika
- 2 cherry tomatoes for garnish
Instructions
- Clean the pointed cabbage, cut in half, cut out the stalk. First cut the half pointed cabbage into strips and then into squares. Peel and quarter the onion and cut into strips / assemble apart. Peel and finely dice the garlic clove. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) and butter (1 tbsp) in a large, high pan, fry / stir-fry. Add the cut pointed cabbage and stir-fry / stir-fry for 5 - 6 minutes. Season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), whole caraway seeds (1 teaspoon) and sugar (½ teaspoon) and cook / braise with the lid on at medium temperature for about 20 minutes . Stir / turn everything over and over again. Wash the chicken breast fillet, pat dry with kitchen paper and season strongly on all sides with coarse sea salt from the mill and colored pepper from the mill. Heat sunflower oil (2 tbsp) in a pan, fry the chicken breast fillet in it on both sides for about 5 minutes until golden brown, remove, let rest a little and cut into slices. Spread the braised pointed cabbage on 2 small, fire-proof dishes, spread the chicken breast fillet slices, the boiled ham and the Leerdamer cheese on top and bake in a preheated oven at 200 ° C for about 5 minutes. To serve, sprinkle with sweet paprika (2 big pinches each), garnish with 2 half cherry tomatoes and serve.
