Braised cabbage with lecho and parsley

Compound:

• 1 small head of cabbage
• 150 grams of homemade lecho
• 1 tablespoon fresh parsley
• 0.5 teaspoon dried basil
• salt and pepper to taste
• vegetable oil for frying

Cooking:

1. Shred the cabbage. Pour vegetable oil into a frying pan and heat up.
2. Put the cabbage in a preheated pan, add dried basil, close the lid and simmer for 10 minutes over medium heat.
3. Chop the parsley.
4. lecho into the pan with , salt, pepper and add parsley. Mix everything, close the lid and simmer for another 10 minutes.
5. Serve as a separate lean dish or as a side dish to any meat or fish dishes.