Pointed cabbage salad with nuggets

Name: Pointed cabbage salad with nuggets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Pointed cabbage (about 500 g); 1 small onion; 1/2 TEASPOON Vegetable broth; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 7 TABLESPOONS Rapeseed oil; 2 carrots, 1 kohlrabi; 400 g Turkey or pork escalope; 1 egg, 2-3 tablespoons flour; 6-8 TABLESPOONS Breadcrumbs; 1 Beet Cress

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Pointed cabbage (about 500 g)
1 small onion
1/2 TEASPOON Vegetable broth
3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, sugar
7 TABLESPOONS Rapeseed oil
2 carrots, 1 kohlrabi
400 g Turkey or pork escalope
1 egg, 2-3 tablespoons flour
6-8 TABLESPOONS Breadcrumbs
1 Beet Cress

Directions

1
Clean and wash the pointed cabbage and cut into fine strips. Peel and finely chop the onion. Bring to the boil with almost 200 ml water and stock. Season with vinegar, salt and pepper. Fold in 4 tablespoons of cold-pressed oil. Pour hot marinade over the cabbage, stomp everything well. Cover and leave to stand for about 1 hour.
2
Peel, wash and roughly grate the carrots and kohlrabi or cut them into fine sticks. Fold into the pointed cabbage. Season salad with salt, pepper and 1 pinch of sugar
3
Wash the cutlets, dab dry and cut into bite-sized pieces. Whisk egg, 1 tbsp. water, salt and pepper. Turn meat first in flour, then in egg and finally in breadcrumbs. Press on well
4
Heat 3 tablespoons of oil in a coated frying pan. Fry the nuggets in this pan for about 6 minutes until golden brown. Rinse cress, cut from the bed and sprinkle over the salad. Serve with the nuggets