Cabbage Steak with Chicken and Cottage Cheese Topping
Tender roasted cabbage is topped with juicy chicken and a browned cottage-cheese layer. Chicken and cottage cheese provide protein in this hearty hot meal.
Cut the cabbage (220 g) into a thick slice through the core and pre-bake at 190 °C for 12–15 minutes, until softened but still holding its shape.
Slice the chicken breast (fillet) (130 g) into thin pieces. Greek yogurt (20 g), egg (50 g), crushed garlic (2 g), table salt (1.5 g), and black pepper (0.3 g) are mixed with cottage cheese 5% fat (100 g). Grate the hard cheese (30 g) and fold it into the cottage-cheese mixture.
Place the chicken over the cabbage, spread the cottage-cheese topping evenly over it, and bake at 190 °C for about 23 minutes, until the chicken reaches 74 °C and the topping is set. Rest for 5–7 minutes.
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