Schnitzel with Onion and Apple Mixture with Pointed Cabbage
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 small pork schnitzel
- 1 onion (s)
- 1 large apple (best Boskoop)
- 1 small pointed cabbage
- 125 ml vegetable stock
- 2 teaspoons oil (rapeseed oil)
- 1 bunch parsley
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the pointed cabbage, quarter and cut into strips. Then sauté with vegetable stock in the pot (lid closed) for about 5 - 8 minutes and season with nutmeg.
- Peel and dice the onion and apple, fry with 1 teaspoon oil and add a little broth to deglaze. Season with salt and pepper.
- Wash and pat dry the schnitzel and season with salt and pepper. Fry in a hot pan, then add the onion and apple mixture and sauté briefly (approx. 1 minute).
- Pour the chopped parsley over the pointed cabbage, if you like, you can add a pinch of butter.
- You can serve it with potatoes or a slice of bread.
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