Summary

Ingredients

• 750 g pointed cabbae
• 250 ml sweet cream
• 1 packet cream cheese (Brissot)
• 1 packet cream cheese (tartare)
• 2 cloves garlic
• 125 g prawn (s), (pointed just about ettin there)
• 25 g mushrooms, fresh
• 3 onion (s)
• 60 g butter
• Salt and pepper, whiter from the mill
• 4 turkey meat (turkey medallions) approx. 125 g each (I always buy in one piece and cut myself)
• 2 tablespoon breadcrumbs
• 40 g cheese (rated Emmentaler)
• nutmeg

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Instructions

1. Show the thinly breaded and salted turkey escalope briefly in the pan and take it out again.
2. In the meantime, wash the pointed cabbage, cut it into small pieces (I`ve also made it with fresh spinach, which is also very tasty) and briefly blanch. Take out, and in
3. Turn the turkey schnitzel once over.
4. Then reduce the cream with the two cheeses and the garlic until creamy.
5. Clean the mushrooms and cut into fine slices. Peel and chop the onions. Fry both in the butter until there is no more liquid. Then season with salt and pepper and mix the prawns.
6. Grease an ovenproof dish with the remaining butter. Season the cold pointed cabbage with a little (or a little more) nutmeg and place in the pan. Serve the schnitzel on the cabbage or on the blanched and chopped spinach. First sprinkle with the shrimp and mushroom mixture, then brush with the cheese sauce. Sprinkle with Emmental cheese (or whatever else is on hand) and bake in the oven preheated to 180 degrees for about 15 minutes until golden brown.