Cabbage patties with feta cheese

Name: Cabbage patties with feta cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Lasagne sheets; 7-10 Tbsp Salt; 500 g White cabbage; 300 g Leeks (leek); 150 g streaky smoked bacon; 1 TABLESPOON Oil; 7-10 Tbsp Sugar; 7-10 Tbsp black pepper; 1-2 TABLESPOONS White wine vinegar; 1 TEASPOON clear instant broth; 1 collar Parsley; 100 g Sheep's cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Lasagne sheets
7-10 Tbsp Salt
500 g White cabbage
300 g Leeks (leek)
150 g streaky smoked bacon
1 TABLESPOON Oil
7-10 Tbsp Sugar
7-10 Tbsp black pepper
1-2 TABLESPOONS White wine vinegar
1 TEASPOON clear instant broth
1 collar Parsley
100 g Sheep's cheese

Directions

1
Break the lasagne sheets into pieces. Cook in boiling salted water for about 10 minutes. Clean the cabbage, cut into quarters and remove the stalk. Cut cabbage into wide strips. Clean, wash and cut leek into rings.
2
Cut bacon into cubes. Heat the oil in a large pan, fry the bacon until crispy, remove. Fry cabbage in hot bacon fat for about 5 minutes. Drain the pasta and let it drain. Add leek to the cabbage, fry briefly. Season with sugar, salt and pepper. Deglaze with 250 ml water. Bring to the boil, add vinegar and stock, cover and cook over low heat for about 10 minutes. Wash the parsley, dab dry, put some aside for garnishing, chop the rest finely. Add parsley, noodles and bacon and mix in.
3
Deglaze with 250 ml water. Bring to the boil, add vinegar and stock, cover and cook over low heat for about 10 minutes. Wash the parsley, dab dry, put some aside for garnishing, chop the rest finely. Add parsley, noodles and bacon and mix in. Season to taste with salt, sugar, pepper and vinegar. Crumble the feta cheese and sprinkle over it. Garnish with parsley