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🍽️ Crispy Breaded Sheep's Cheese Cubes with Red Cabbage and Salt Potatoes

318 kcal · 30 min · 4 servings

Ingredients

• 600 g small red cabbage (1 small red cabbage)
• 1 onion
• 1 organic lemon
• 700 g small waxy potatoes
• 2 tbsp coarse sea salt
• 3 tbsp olive oil
• 200 ml classic vegetable broth
• 2 bay leaves
• 0.5 tsp dried thyme
• 1 egg (size S)
• 2 tbsp flour
• 1.5 tbsp breadcrumbs
• 200 g feta cheese (9 % fat in dry matter)
• salt
• pepper
• liquid sweetener (to taste)

Instructions

1. 1. Thoroughly wash the red cabbage under running water.
2. 2. Remove the hard core at the base of the cabbage head.
3. 3. Cut the cabbage head in half lengthwise.
4. 4. Slice the cabbage halves into very fine strips.
5. 5. Peel the onion completely, removing all skin.
6. 6. Cut the peeled onion in half.
7. 7. Cut the onion halves into small, even cubes.
8. 8. Rinse the lemon under hot water.
9. 9. Dry the lemon with a clean cloth.
10. 10. Peel the lemon using a vegetable peeler to create very thin strips of zest.
11. 11. Cut the lemon zest into fine strips.
12. 12. Cut the lemon in half.
13. 13. Squeeze the juice from the lemon halves.
14. 14. Cut the potatoes in half if they are very large.
15. 15. Scrub the potatoes thoroughly clean under running water.
16. 16. Place the potatoes in a cooking pot.
17. 17. Fill the pot with water until the potatoes are half-covered.
18. 18. Bring the water to a boil.
19. 19. Add the sea salt to the boiling water.
20. 20. Reduce the heat to a low setting.
21. 21. Place a lid on the pot.
22. 22. Cook the potatoes for about 20 minutes.
23. 23. Heat one tablespoon of olive oil in a large non-stick pan.
24. 24. Add the sliced red cabbage to the hot pan.
25. 25. Add the onion cubes to the pan.
26. 26. Sauté the vegetables over medium heat.
27. 27. Pour the vegetable broth over the vegetables.
28. 28. Add the bay leaf to the pan.
29. 29. Add half of the lemon zest to the pan.
30. 30. Add the thyme to the pan.
31. 31. Bring the mixture to a brief boil.
32. 32. Place a lid on the pan.
33. 33. Reduce the heat to a low setting.
34. 34. Simmer the cabbage for about 20 minutes.
35. 35. Loosely beat the egg on a plate with a fork.
36. 36. Place the flour on a second plate.
37. 37. Place the breadcrumbs on a third plate.
38. 38. Pat the sheep's cheese dry with a kitchen towel.
39. 39. Cut the sheep's cheese into eight equal cubes.
40. 40. Roll the cheese cubes in the flour until fully coated.
41. 41. Shake off any excess flour from the cubes.
42. 42. Dip the floured cubes into the beaten egg.
43. 43. Let the excess egg drip off the cubes.
44. 44. Roll the cheese cubes in the breadcrumbs.
45. 45. Heat the remaining oil in a non-stick pan.
46. 46. Place the breaded sheep's cheese cubes in the hot pan.
47. 47. Reduce the heat to a low setting.
48. 48. Fry the cubes until golden brown on all sides.
49. 49. This frying process should take about 6 to 8 minutes.
50. 50. Continue cooking the potatoes in the open pot.
51. 51. Cook until all the liquid has evaporated.
52. 52. Continue cooking until a white salt crust forms on the potatoes.
53. 53. Add 2 to 3 tablespoons of lemon juice to the stewed cabbage.
54. 54. Season the cabbage with salt to taste.
55. 55. Season the cabbage with pepper to taste.
56. 56. Adjust the taste of the cabbage with sweetener if desired.
57. 57. Sprinkle the remaining lemon zest over the cabbage.
58. 58. Plate the cabbage.
59. 59. Place the breaded sheep's cheese cubes on top of the cabbage.
60. 60. Serve the dish together with the salt potatoes.

Nutrition per serving

• kcal: 318
• Protein: 17 g · Fett/Fat: 12 g · Carbs: 32 g