Pointed cabbage pan with chicken

Ingredients for 4 servings:

• ½ head of pointed cabbage, approx. 600 g
• 1 clove(s) garlic
• 3 tbsp oil
• 200 ml vegetable stock
• 600 g chicken fillet(s)
• 400 g potatoes, pre-cooked
• 200 g cherry tomatoes
• 1 small red chili pepper(s)
• 1 tbsp curry powder
• 1 pinch of cayenne pepper
• 150 g whole milk yogurt
• 1 tbsp cornstarch
• ½ bunch marjoram
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Halve the pointed cabbage, removing the stalk, and then cut into wide strips. Press the garlic through a press and sauté in 1 tablespoon of hot oil. Add the vegetable strips and fry briefly. Deglaze with the stock, cover, and simmer over medium heat for about 10 minutes. Drain the cabbage, reserving the stock. Cut the chicken fillet into strips and the potatoes into slices. Halve the tomatoes. Deseed and chop the chilies. Brown the meat in 2 tablespoons of heated oil. Remove from the pan. Sauté the potatoes in the same fat. Fold in the tomatoes and chili, and sauté briefly. Season with curry and cayenne pepper, then deglaze with the reserved stock. Add the cabbage and chicken. Mix the yogurt with the starch and stir in. Pick the marjoram leaves and sprinkle them over the pan. Season to taste with salt and pepper.