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Ingredients
Cabbage with Cheese
- Ingredients
- 400 grams fresh Chanterelle
- 400 grams Chinese cabbage (or long cabbage)
- 1 onion (finely chopped)
- 125 milliliters white wine
- olive oil (cold pressed)
- 4 Feta
- fresh Fresh herbs (as desired)
Trim chanterelle mushrooms. Rinse cabbage leaves, shake dry, trim and cut in half lengthwise. Blanch napa cabbage in a large pot of boiling salted water for 2 minutes. Drain well. Heat 4 tablespoons of olive oil in a large frying pan and fry onion until soft. Add white wine, bring to a boil, then reduce heat. Add cabbage leaves, cover, simmer for 1-2 minutes and season with salt and pepper.
Heat 3 tablespoons oil in a second pan, saute chanterelle mushrooms briefly and sear over high heat (remove from pan while there is still some liquid remaining) and season with salt and pepper. Arrange feta cheese on a plate and then add cabbage together with chanterelle mushrooms. Drizzle each with 1-2 teaspoons oil and season with pepper. Serve garnished with fresh herbs. Serve with crusty white bread.