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🥗 Crispy Bifteki with crunchy cabbage salad, yogurt dip, and aromatic tomato rice

680 kcal · 30 min · 4 servings

Ingredients

• White cabbage 600 g
• Carrots 1 pc.
• Salt pinch
• Cucumbers 1 pc.
• Garlic cloves 1 pc.
• Lemons 2 pc.
• Sour cream yogurt Greek style 400 g
• Olive oil 6 tbsp
• Pepper, black ground pinch
• Vine tomatoes 2 pc.
• Tomato paste 1 tbsp
• Long grain rice 300 g
• Vegetable broth 700 ml
• Peppers, green 1 pc.
• Parsley, fresh 10 g
• Oil 2 tbsp
• Bifteki 600 g

Instructions

1. 1. Remove the outer leaves of the white cabbage and halve the head.
2. 2. Cut out the hard core from the white cabbage.
3. 3. Slice the white cabbage into thin strips or use a grater.
4. 4. Peel the carrot and cut off the ends.
5. 5. Grate the carrot coarsely.
6. 6. Place the white cabbage and grated carrots into a bowl.
7. 7. Sprinkle the vegetables with one teaspoon of salt.
8. 8. Knead the vegetables vigorously for about three to four minutes.
9. 9. Wash the cucumber thoroughly.
10. 10. Halve the cucumber lengthwise.
11. 11. Scrape out the seeds with a spoon.
12. 12. Grate the cucumber flesh coarsely.
13. 13. Peel the garlic clove.
14. 14. Finely chop the garlic.
15. 15. Halve the lemon.
16. 16. Squeeze the juice from half the lemon.
17. 17. Squeeze the grated cucumber lightly with your hands.
18. 18. Pour off the released liquid.
19. 19. Place the cucumber into a clean bowl.
20. 20. Add Greek yogurt and the chopped garlic.
21. 21. Mix the ingredients well together.
22. 22. Add half of the lemon juice.
23. 23. Drizzle two tablespoons of olive oil.
24. 24. Season the dip with salt and pepper to taste.
25. 25. Wash the tomatoes.
26. 26. Remove the hard stem at the top of the tomatoes.
27. 27. Cut the tomatoes into small cubes.
28. 28. Place the tomato cubes into a pot.
29. 29. Add tomato paste, rice, and broth.
30. 30. Bring the mixture to a boil.
31. 31. Let the rice cook until soft for about 15 minutes.
32. 32. Place the prepared cabbage salad into a sieve.
33. 33. Let the excess liquid drain off.
34. 34. Wash the bell pepper.
35. 35. Remove the stem and seeds of the bell pepper.
36. 36. Slice the bell pepper into thin strips.
37. 37. Place the remaining lemon juice into a small bowl.
38. 38. Whisk the juice with four tablespoons of olive oil.
39. 39. Season the dressing with salt and pepper.
40. 40. Add the drained cabbage salad and pepper strips to the dressing.
41. 41. Mix everything well so the vegetables are evenly coated.
42. 42. Wash the parsley.
43. 43. Shake the parsley dry.
44. 44. Remove the coarse stems.
45. 45. Finely chop the parsley.
46. 46. Heat two tablespoons of oil in a pan over medium to high heat.
47. 47. Fry the Bifteki for about three to four minutes on each side.
48. 48. Plate the finished Bifteki.
49. 49. Add the cabbage salad, tzatziki dip, and tomato rice.
50. 50. Sprinkle the dish with the chopped parsley.
51. 51. Serve the food immediately and enjoy your meal.

Nutrition per serving

• kcal: 680
• Protein: 35 g · Fett/Fat: 30 g · Carbs: 75 g