Chinese Cabbage & Sheeps Cheese
Yield
4 servingsPrep
15 minCook
5 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
onions
|
|
| 4 | tablespoons |
olive oil
|
|
| 2 | each |
thyme sprigs
|
* |
| ⅔ | tablespoon |
white wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 29 | ounces |
napa (Chinese) cabbage
|
|
| 8 | ounces |
sheep cheese
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
onions
|
|
| 6E+1 | ml |
olive oil
|
|
| 2 | each |
thyme sprigs
|
* |
| 1E+1 | ml |
white wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 838.1 | ml/g |
napa (Chinese) cabbage
|
|
| 231.2 | ml/g |
sheep cheese
|
* |
Directions
Peel and chop onions.
Heat oil in a skillet and sauté the onions in it and with the oil put in a bowl.
Chop the thyme finely and mix together, with the vinegar, under the onion mix.
Season with salt and pepper.
Clean cabbage and cut into small stripes;add to bowl.
Break cheese into small pieces and add to bowl.
Let stand for one hour, taste and season again if necessary.
