Panierter Schafskäse

Ingredients

• 600 g small red cabbage (1 small head)
• 1 onion
• 1 Organic lemon
• 700 g small waxy potatoes
• 2 tbsp coarse sea salt
• 3 tbsp olive oil
• 200 ml classic vegetable broth
• 2 Bay leaves
• 0.5 tsp dried thyme
• 1 egg (S)
• 2 tbsp flour
• 1.5 tbsp breadcrumbs
• 200 g sheep cheese (9% fat in solids)
• Salt
• Pepper
• liquid sweetener (optional)

Instructions

1. 1.

   Wash, trim, halve the cabbage lengthwise and cut into thin strips.

2. 2.

   Peel the onion, halve it and dice finely.

3. 3.

   Rinse the lemon hot, dry rub and peel very thinly with a microplane. Cut zest into fine strips, halve the lemon and juice.

4. 4.

   Brush potatoes clean under running water. Put in a pot and cover about half with water. Bring to boil, add sea salt, cover and simmer over low heat for about 20 minutes.

5. 5.

   Heat 1 tbsp olive oil in a large non-stick pan. Sauté cabbage and onion cubes.

6. 6.

   Add vegetable broth, bay leaves, half the lemon zest and thyme. Bring to a boil, then cover and simmer over low heat for about 20 minutes.

7. 7.

   Meanwhile whisk the egg on a plate. Put flour and breadcrumbs each on another plate.

8. 8.

   Pat dry the sheep cheese, cut into 8 cubes and coat in flour. Tap off excess flour. Dip through beaten egg, let drain and coat with breadcrumbs.

9. 9.

   Heat remaining oil in a non-stick pan and fry the breaded cheese cubes over low heat until golden brown, about 6‑8 minutes.

10. 10.

    Continue cooking potatoes in an open pot until liquid evaporates and a white salt crust forms on top.

11. 11.

    Season cabbage with 2–3 tbsp lemon juice, salt and pepper. Adjust sweetness with sweetener if desired. Sprinkle remaining lemon zest, plate with sheep cheese cubes and serve alongside the potatoes.