pointed cabbage salad with chicken fillet

Ingredients for 4 servings:

• 1 m.-large pointed cabbage
• 1 small jar of roasted, pickled, red peppers
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 100 g feta cheese
• 500 g chicken fillet(s)
• 4 tbsp white wine vinegar
• 5 tbsp oil
• 1 pinch(s) of sugar
• salt and pepper
• 1 tsp oregano, dried
• Paprika powder, sweet
• fresh oregano, if desired, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

light & delicious

Clean and wash the cabbage, and remove the stalk. Cut the cabbage into fine strips. Peel the onion and garlic and finely dice. Drain the bell peppers in a sieve and cut into strips. Mix together the vinegar, sugar, salt, and oregano. Stir in 3 tablespoons of oil. Mix the cabbage strips, bell peppers, onions, garlic, and marinade well, cover, and let stand. Wash the meat, pat dry, and cut into 8 small cutlets. Heat 2 tablespoons of oil in a pan. Fry the meat for about 5 minutes, turning occasionally. Season with salt and pepper. Arrange the salad and meat on a platter. Crumble the feta cheese and sprinkle over the salad. Sprinkle with paprika and garnish with oregano. Serve with fresh baguette.