Chinese Cabbage-Paprika-Pan

Name: Chinese Cabbage-Paprika-Pan
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 red pepper; 1 Onion; 1 (approx. 200 g) Chicken filet; 400 g waxy potatoes; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Chinese cabbage; 100 ml Vegetable broth (instant); 100 g Cream yoghurt

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

1 red pepper
1 Onion
1 (approx. 200 g) Chicken filet
400 g waxy potatoes
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Chinese cabbage
100 ml Vegetable broth (instant)
100 g Cream yoghurt

Directions

1
Clean, wash and cut the peppers into strips. Peel onion and cut into thin slices. Wash the meat, dab dry and cut into strips. Peel, wash and chop the potatoes.
2
Heat the oil in a pan. Fry meat and potatoes for about 5 minutes and season with salt and pepper. Take out and braise paprika and onions in the frying fat for about 4 minutes. Meanwhile clean the Chinese cabbage and cut into strips.
3
Put the potatoes and meat back into the pan. Fold in the Chinese cabbage. Add stock and 1 tablespoon yoghurt. Season to taste with salt and pepper. Arrange on plates. Add remaining yoghurt.