Schnitzel rolls with pointed cabbage

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes, cover and cook in plenty of boiling water for about 25 minutes. Drain the potatoes, rinse under cold water and peel. Let the potatoes cool down. Beat the escalopes flat, cut in half crosswise and season with pepper. Cut the rind off the cheese slices and halve the slices. Halve the ham slices as well. Cover the schnitzel with one slice of ham and one slice of cheese and roll up.

2. 2

   Fix with a wooden skewer. Put the schnitzel rolls in a cool place, clean and wash the cabbage and cut it into strips. Wash parsley and thyme and shake dry. Chop the parsley and pluck the thyme leaves from the stalks. Crumble toast finely. Cut potatoes into slices and place in a greased quiche dish in flakes. Season with salt and pepper and drizzle cream over the potatoes. Sprinkle with herbs and toast bread crumbs and spread about 60 g butter in pieces on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Heat the oil in a large pan and fry the escalope rolls for 6-8 minutes, turning. Peel and finely dice the onion. Remove the rolls from the pan. Deglaze the meat with stock and white wine.

3. 3

   Sprinkle with herbs and toast bread crumbs and spread about 60 g butter in pieces on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Heat the oil in a large pan and fry the escalope rolls for 6-8 minutes, turning. Peel and finely dice the onion. Remove the rolls from the pan. Deglaze the meat with stock and white wine. Add 1/3 of the onion cubes and reduce to approx. 1/8 litre. Cut 50 g of cold butter into cubes and gradually stir into the boiled down stock (do not boil any more!). Season the sauce with pepper, add the rolls to the sauce, cover and warm up. Heat 50 g butter in a large saucepan, fry the rest of the onion cubes in it. Add pointed cabbage, season with salt and pepper and braise covered for about 5 minutes. Stir once in between. Arrange the pointed cabbage, schnitzel rolls and sauce on a plate and add the potato gratin separately

4. 4

   Add 1/3 of the onion cubes and reduce to approx. 1/8 litre. Cut 50 g of cold butter into cubes and gradually stir into the boiled down stock (do not boil any more!). Season the sauce with pepper, add the rolls to the sauce, cover and warm up. Heat 50 g butter in a large saucepan, fry the rest of the onion cubes in it. Add pointed cabbage, season with salt and pepper and braise covered for about 5 minutes. Stir once in between. Arrange the pointed cabbage, schnitzel rolls and sauce on a plate and add the potato gratin separately

Nutrition Facts

KCAL
860 kcal

CARBS
38 g

FATS
56 g

PROTEINS
48 g