Summary

Ingredients

• 2 bell peppers, yellow
• 500 g white cabbae
• 250 g turkey schnitzel
• 400 g spahetti
• salt and pepper
• 1 tablespoon oil
• 5 tablespoon sauce, (sweet and sour Asian sauce)
• 5 tablespoon water
• 3 tablespoon soy sauce
• some chives, for garnish

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Instructions

1. Clean, core and wash the peppers. Clean and wash the white cabbage and remove the stalk. Cut white cabbage and paprika into strips. Wash turkey escalope, pat dry and cut into strips. Cook the spaghetti in a large saucepan in plenty of boiling salted water for 10 minutes until al dente.
2. Heat the oil in a large pan and fry the meat vigorously. Season with salt and pepper and remove from the pan.
3. Fry the paprika and cabbage in portions in the hot frying fat for 8 minutes. Season with salt and pepper. Add the meat again. Stir in 5 tablespoons of water, Asian and soy sauce, bring to the boil and simmer for another 2 minutes. To taste. Drain the spaghetti in a colander, mix everything. Garnish with chives.