John Myers
Ingredients for 4 servings:
- 1 bunch of parsley
- 2 spring onions
- 500 g quark or layered cheese or ricotta
- 150 g semolina (durum wheat)
- 2 eggs
- salt and pepper
- 800 g kale or savoy cabbage
- salt water
- 1 tbsp lemon juice
- 1 tsp mustard, medium to hot
- 4 tbsp olive oil
- salt and pepper
- Cayenne pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
Cabbage with a twist
Wash, trim, and finely chop the spring onions. Finely chop the parsley. Place both in a bowl with the quark, semolina, and eggs. Season with salt and pepper, mix thoroughly, and let stand for about 30 minutes. Meanwhile, wash and trim the kale, remove the stems, and roughly chop. Blanch in boiling salted water for about 5 minutes. Drain. Melt the butter in a pan. Form the quark and semolina mixture into small patties and fry over medium heat for about 5 minutes, then turn and fry the other side until golden brown. While cooking, mix the parsley with lemon juice, olive oil, mustard, salt, and cayenne pepper. Season to taste. Stir in the drained kale and season again. If desired, you can add 2 sprigs of thyme to the quark mixture instead of the parsley.
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