Schnitzel with onion and apple mixture with pointed cabbage

Ingredients for 2 servings:

• 2 small pork schnitzels
• 1 onion(s)
• 1 large apple (preferably Boskoop)
• 1 small pointed cabbage
• 125 ml vegetable stock
• 2 tsp oil (rapeseed oil)
• 1 bunch of parsley
• nutmeg
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick, low-calorie dish

Wash the pointed cabbage, quarter it, and cut it into strips. Then sauté it in a pot with the vegetable stock (covered) for about 5-8 minutes and season with nutmeg. Peel and dice the onion and apple, fry them with 1 teaspoon of oil, and add a little stock to deglaze the pan. Season with salt and pepper. Wash and pat the schnitzels dry, then season with salt and pepper. Fry them in a hot pan, then add the onion and apple mixture and sauté briefly (about 1 minute). Sprinkle chopped parsley over the pointed cabbage. If desired, add a knob of butter. You can serve it with potatoes or a slice of bread.