Savoy cabbage paprika pan

Name: Savoy cabbage paprika pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g colorful peppers; 1 (approx. 1 kg) Head Savoy cabbage; 1 Onion; 2 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 3 discs (50 g each) farmhouse bread; 75 g diced lean ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Light sheep's cheese (8 % fat); 2 stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g colorful peppers
1 (approx. 1 kg) Head Savoy cabbage
1 Onion
2 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
3 discs (50 g each) farmhouse bread
75 g diced lean ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Light sheep's cheese (8 % fat)
2 stem(s) Parsley

Directions

1
Clean, wash and cut the peppers into pieces. Savoy cabbage clean, wash and cut into strips. Peel and finely chop the onion. Heat 1 tablespoon of oil in a large pan. Brown the vegetables in it, pour on the stock and cook for about 5 minutes. Cut bread into small cubes.
2
Heat 1 tablespoon of oil in a frying pan and fry the bread cubes in it until brown all around. Add the ham cubes and fry briefly. Season vegetables with salt and pepper. Crumble the feta cheese and fold it into the vegetables with the bread and ham mixture. Wash parsley, shake dry and cut into strips. Sprinkle over the vegetables