Baked feta cheese with pointed cabbage

Name: Baked feta cheese with pointed cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 medium-sized carrots; 500 g Potatoes; 1 (approx. 600 g) Pointed cabbage; 2 medium-sized onions; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2-1 TEASPOON Vegetable broth; 1 Egg; 2 packs (180 g each) light sheep's cheese; 4 TABLESPOONS Flour; 75 g Sesame; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 medium-sized carrots
500 g Potatoes
1 (approx. 600 g) Pointed cabbage
2 medium-sized onions
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2-1 TEASPOON Vegetable broth
1 Egg
2 packs (180 g each) light sheep's cheese
4 TABLESPOONS Flour
75 g Sesame
7-10 Tbsp Parsley

Directions

1
Peel and wash the carrots and potatoes and cut them into pieces. Clean, wash and quarter the cabbage and remove the stalk. Cut cabbage into rough strips. Peel and slice the onions
2
Heat 1 tablespoon of oil in a large frying pan (with lid). Sauté the potatoes for about 5 minutes. Add the onions, cabbage and carrots, fry for another 5 minutes. Season with salt and pepper. Add 1/8 l water and stock. Bring everything to the boil, cover and stew for 6-8 minutes
3
Whisk the egg. Cut feta cheese into 8 slices. Turn one after the other in flour, egg and sesame seeds. Press on breadcrumbs. Heat 2-3 tablespoons of oil in a coated pan. Fry the cheese slices for about 2 minutes on each side until golden brown. Season vegetables with salt and pepper. Arrange everything and garnish with parsley