Potato and pointed cabbage casserole with chicken breast and Gorgonzola

Ingredients for 2 servings:

• 240 g chicken breast
• 220 g potatoes
• 230 g pointed cabbage
• 1 tbsp lemon juice
• 80 g Gorgonzola
• Salt
• black pepper, freshly ground
• Caraway seeds
• turmeric
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

a low-calorie recipe for two

Heat the fat in a pan and briefly sear the meat, previously cut into strips, on all sides until crispy. Remove the meat from the pan and place it on a plate. Peel and dice the potatoes, and cook in boiling salted water for 8 minutes. Cut the stalks out of the cabbage, cut the leaves into fine strips, and after 3 minutes, add them to the pot with the lemon juice and the potatoes for the remaining 5 minutes. Then drain the vegetables and collect the stock. Season the vegetables in the pot with the spices and mix in a dash of the cooking stock. Preheat the oven to 180 degrees fan-assisted. Place half of the vegetables in a greased casserole dish. Spread the meat on top and pour the other half of the vegetables over the meat. Top with the Gorgonzola, cut into small pieces. Cook the casserole in the oven at medium heat for 20 minutes. Arrange the finished casserole on a plate, garnish, and serve.