Summary

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

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Instructions

1. 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.
2. Peel and dice the onion and apple, fry with 1 teaspoon oil and add a little broth to deglaze. Season with salt and pepper.
3. 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).
4. Pour the chopped parsley over the pointed cabbage, if you like, you can add a pinch of butter.
5. You can serve it with potatoes or a slice of bread.