Turkey schnitzel with cheese & braised cabbage

Name: Turkey schnitzel with cheese & braised cabbage
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g Potatoes; 50 g peeled carrot; 150 g cleaned cabbage; 1 tsp (5 g) Oil; 1/2 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 1 (approx. 125 g) Turkey escalope; 7-10 Tbsp some sage or parsley leaves; 1 washer (10 g) Gouda cheese; 7-10 Tbsp Chives and pink berries; 1 wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g Potatoes
50 g peeled carrot
150 g cleaned cabbage
1 tsp (5 g) Oil
1/2 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, white pepper
1 (approx. 125 g) Turkey escalope
7-10 Tbsp some sage or parsley leaves
1 washer (10 g) Gouda cheese
7-10 Tbsp Chives and pink berries
1 wooden skewers

Directions

1
Wash the potatoes and cook them covered in a little water for about 20 minutes
2
2 . Wash the carrot and white cabbage and cut into thin slices or strips. Fry both in 1/2 teaspoon hot oil. Add just under 1/8 l water and stock. Bring to the boil, cover and stew for 5-6 minutes. Season to taste with salt and pepper
3
Wash the schnitzel and sage and pat dry. Cover schnitzel with cheese and sage, fold over and pin. Quench and peel the potatoes
4
Heat 1/2 tsp. oil in a coated pan. Fry the schnitzel for 2-3 minutes on each side. Add the potatoes and fry. Season everything with salt and pepper and arrange with the white cabbage. Garnish with chives and pink berries if necessary
5
EXTRA TIP Ideal for diabetics: White cabbage contains plenty of fibre, which slowly increases the blood sugar level and reduces cholesterol