Pan‑fried Savoy cabbage with tomatoes, cheese and dandelion

Name: Pan‑fried Savoy cabbage with tomatoes, cheese and dandelion
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: German
Ingredients: 1 kg Savoy cabbage; 3 tbsp olive oil; Salt; black pepper (freshly ground); 200 g Cherry tomatoes; 2 handfuls dandelion leaves; 200 g Feta Cheese; 1 tbsp Lemon Juice

Prep: 10min

| Servings: 4 | Cook: 20min

Pan‑fried Savoy cabbage with tomatoes, cheese and dandelion is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

1 kg Savoy cabbage
3 tbsp olive oil
Salt
black pepper (freshly ground)
200 g Cherry tomatoes
2 handfuls dandelion leaves
200 g Feta Cheese
1 tbsp Lemon Juice

Instructions

1.
Wash, trim and quarter the cabbage; remove the core and cut the quarters into strips. Stir‑fry in a hot wok with oil. Season with salt and pepper and cook for 5–6 minutes, stirring occasionally, until crisp‑tender.
2.
In between, wash, trim and quarter the tomatoes. Rinse, trim and tear the dandelion leaves into small pieces. Add both to the cabbage and cook together for another 3–4 minutes until done. Finally crumble the feta over the top. Season with salt, pepper and lemon juice before serving.