Vegetarian stuffed Chinese cabbage with feta and dried tomatoes

Ingredients for 3 servings:

• 2 small heads of Chinese cabbage
• 30 g tomatoes, dried
• 2 tbsp sultanas
• 2 tbsp couscous
• 2 cloves garlic
• 1 can of tomatoes
• 2 tbsp tomato paste
• 1 pack of feta cheese
• 1 tsp harissa
• 1 cup of yogurt
• salt and pepper
• Sugar
• chili flakes
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the Chinese cabbage, drain well, shake dry, and halve. Slightly hollow out three of the halves. Cut the fourth half and the insides of the other three halves into thin strips. Place the three hollowed-out halves in a baking dish. Dice the sun-dried tomatoes and finely slice the garlic. Sauté the Chinese cabbage strips, sun-dried tomatoes, and garlic in a pan. When the vegetables have collapsed slightly, add the harissa and tomato paste and season with salt, pepper, 1 teaspoon of sugar, and chili flakes, if desired. Mix in the sultanas and couscous and let cool. Simmer the canned tomatoes with another tablespoon of tomato paste, a little olive oil, salt, pepper, and sugar until slightly reduced. Cut the feta into small cubes and mix with the sautéed vegetables. Stuff the vegetables into the Chinese cabbage halves and spoon the tomato sauce over them. Drop dollops of yogurt onto the vegetables. Bake at 180°C (350°F) for 20-25 minutes. Serve with couscous or potatoes.