Coloured pointed cabbage salad

Name: Coloured pointed cabbage salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head (750 g) Pointed cabbage; 1 Onion; 1 Garlic clove; 1 glass (235 g initial sample weight; 160 g separation weight) roasted peppers; 4 TABLESPOONS Vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried oregano; 5 TABLESPOONS Oil; 500 g Turkey Breast; 75 g Sheep's cheese; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Oregano

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head (750 g) Pointed cabbage
1 Onion
1 Garlic clove
1 glass (235 g initial sample weight; 160 g separation weight) roasted peppers
4 TABLESPOONS Vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried oregano
5 TABLESPOONS Oil
500 g Turkey Breast
75 g Sheep's cheese
7-10 Tbsp Sweet peppers
7-10 Tbsp Oregano

Directions

1
Clean the cabbage, wash it and cut out the stalk. Cut cabbage into fine strips. Peel onion and garlic and chop finely. Drain paprika and cut into strips. Mix vinegar, sugar, salt, pepper and oregano.
2
Stir in 3 tablespoons of oil. Mix cabbage, paprika and marinade and leave to soak well. Wash the meat, dab dry and cut into 8 small cutlets. Heat 2 tablespoons of oil in a pan. Fry the meat for about 5 minutes while turning. Season with salt and pepper. Arrange the salad with the meat on a plate. Crumble the feta cheese, sprinkle over the salad and sprinkle with paprika powder. Garnish with oregano.
3
Fry the meat for about 5 minutes while turning. Season with salt and pepper. Arrange the salad with the meat on a plate. Crumble the feta cheese, sprinkle over the salad and sprinkle with paprika powder. Garnish with oregano. Serve with baguette bread