Red Cabbage and Beetroot Stew

Get
Half a medium size red cabbage
A bunch of beetroot
3 small onions
3 bay leaves
Some agave syrup

Some Feta (Goat)
2 Tsp wholemeal flour
Marjoram
Olive oil

Do
Steam and peel the beets. Cut onions in wedges, fry in oil. Dice the cabbage finely. Fry, then add a little bit of boiling water. Add the bay, cover and let simmer for 15 minutes. Chop the beet in to large pieces, add a few drops of agave syrup, cover and simmer till all is heated.

Mix the flour and Marjoram on a large plate. Cut up the feta in 1 cm high wedges. Press them into the flour mixture a couple of times till it sticks. Oil a backing dish, place wedges gently on it and cook for 20 min at 200 °C or until the feta is golden and crisp.Serve with steamed potatoes, yogurt with a bit of chives and a green salad.