Mediterranean Cabbage with Ham, Feta Cheese and Olives
Cut cabbage into quarters, trim and remove the hard stalk. Cut cabbage into slices and then into strips. Fry in hot oil for 1-2 minutes until translucent, sprinkle with powdered sugar and deglaze with the broth and vinegar. Season with salt and pepper, cover and cook until al dente, about 15 minutes.
Meanwhile, slice the ham into small pieces. Trim chanterelles and halve or cut into slices depending on size. Rinse scallions, trim and cut diagonally into rings. Cook scallions with the ham and chanterelles in the hot butter for 2-3 minutes. Remove from heat, season with salt and pepper and mix with cabbage. Transfer to a bowl and let stand for a few minutes. Before serving, combine the cabbage with the diced feta and olives and season with lemon juice, salt and pepper.