Coloured pointed cabbage salad

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 2
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. 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. 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. 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

Nutrition Facts

KCAL
340 kcal
CARBS
6 g
FATS
18 g
PROTEINS
38 g

Categories & Tags

Main DishesSalad