Chinese cabbage Bulung`ur Jomboy

Ingredients for 4 servings:

• 800 g jacket potatoes
• ½ tsp caraway seeds, whole
• Milk
• butter
• Salt
• nutmeg
• Water
• 1 tsp vegetable broth, granulated
• 70 g ginger, small weighed
• 1 Chinese cabbage
• 4 grains of pepper, ground
• 2 orange(s), filleted + sliced
• 1 tsp salt (seasoning salt)
• 200 g feta cheese, sheep, goat or cow
• 3 tbsp sunflower seeds, roasted
• 4 cl wine, white, grey Burgundy
• Oil (rapeseed oil)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

gluten-free / egg-free / own recipe

Boil the potatoes in their skins with 0.5 tsp of caraway seeds until tender, rinse with cold water, peel, and mash with salt, plenty of butter, freshly grated nutmeg, and milk. Finely chop the Chinese cabbage, cover the bottom of a pot with water, add the granulated stock, let it dissolve a little, then add the cabbage and ginger and sauté until the cabbage has almost halved. Strain and reserve the liquid. Mix the cabbage with the diced feta, ground pepper, sunflower seeds, finely chopped orange, seasoned salt, and wine. Brush/coat with rapeseed oil, place the mashed potatoes in four 0.75 l ovenproof bowls, then add the vegetables. Pour the strained stock over the potatoes and cover with the lid. Place in an oven preheated to 180°C and bake for 25-30 minutes.