Summary

Ingredients

• 500 g pointed cabbae, (a small cabbae)
• 3 large onion (s)
• 4 pointed peppers, (unripe)
• 3 cloves garlic
• 1 packet tomato (s), strained (20 g)
• 20 g virin olive oil
• 300 ml water
• 1 teaspoon, leveled caraway seeds
• Salt and pepper, fresh from the mill, to taste
• 300 g chicken breast
• 10 g oil, (coconut oil), native

For decoration:

• some yogurt
• parsley

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Instructions

1. Dice the chicken breast and fry separately in a pan with a little coconut oil, remove from the pan and set aside.
2. Remove the kale from the stalk and cut into strips. Remove the peppers from the seeds and cut into strips. Peel the onion and garlic and cut into cubes.
3. Heat the olive oil in a saucepan and sauté the onion and garlic. Deglaze with the water and now add the cabbage, bell peppers, caraway seeds and the tomatoes. Bring everything to the boil and cook for about 15-20 minutes.
4. In the last 5 minutes, add the fried chicken breast cubes to the pot. Season to taste with salt and pepper.
5. Garnish the portions with a dollop of yogurt and parsley.