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Pointed cabbage pan with feta cheese

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Ingredients for 2 servings:

  • 360 g pointed cabbage, cleaned
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 1 small chili pepper(s)
  • 160 g feta cheese
  • 60 g bell pepper(s), red
  • 2 tbsp vegetable broth, e.g. made from instant broth
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp vinegar
  • some olive oil for frying
  • Salt and pepper, from the mill

Instructions

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

Slice the onion and bell pepper into thin strips. Finely chop the garlic clove. Finely chop the chili pepper. Sauté everything in a little oil. Then add the sliced ​​pointed cabbage and fry for a bit. Deglaze with the vegetable stock, honey, soy sauce, and vinegar. Sauté for about 5 minutes and season with salt and pepper. Stir in the diced feta cheese and heat through; do not let it boil. This goes very well with rice. Alternatively, you can replace the feta cheese with fried shrimp tails.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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