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🍽️ Caramelized Savoy Cabbage with Quinoa and Feta Yogurt

434 kcal · 30 min · 4 servings

Ingredients

• 200 g Quinoa
• Salt
• 1 kg Savoy cabbage
• 3 tbsp Rapeseed oil
• Chili flakes
• 1 tbsp Honey
• 150 ml Vegetable broth
• 150 g Feta (45 % Fett i. Tr.)
• 100 g Yogurt (3,5 % Fett)
• Pepper
• 2 Stiele Parsley

Instructions

1. 1. Rinse the quinoa under cold running water.
2. 2. Place the quinoa in a pot and cover it with double the amount of salted water.
3. 3. Cook the quinoa for about 15 minutes until it is tender but still firm.
4. 4. Let the quinoa cool down completely afterwards.
5. 5. Wash the savoy cabbage and remove the hard core end.
6. 6. Cut the savoy cabbage into wedges.
7. 7. Heat one tablespoon of oil in a frying pan.
8. 8. Fry the cabbage wedges for 3 minutes over medium heat.
9. 9. Season the cabbage with salt and chili flakes.
10. 10. Drizzle honey over the cabbage.
11. 11. Caramelize the cabbage lightly for 2 minutes.
12. 12. Pour in the broth and cover the pan.
13. 13. Simmer the cabbage over low heat for 5 minutes.
14. 14. Puree the feta cheese and yogurt until creamy.
15. 15. Season the cream with salt and pepper.
16. 16. Wash the parsley and shake it dry.
17. 17. Chop the parsley finely.
18. 18. Set aside about half of the parsley.
19. 19. Mix the remaining quinoa with the remaining oil and the rest of the parsley.
20. 20. Plate the quinoa on dishes.
21. 21. Place the savoy cabbage wedges on top of the quinoa.
22. 22. Drizzle the dish with some of the feta cream.
23. 23. Serve the rest of the cream separately.
24. 24. Sprinkle the dish with the reserved parsley.

Nutrition per serving

• kcal: 434
• Protein: 18 g · Fett/Fat: 21 g · Carbs: 41 g