Schnitzel and cabbage pan

Ingredients for 4 servings:

• 4 turkey schnitzels
• 1 tbsp vegetable oil
• ½ tsp oregano
• ½ tsp thyme
• 1 pinch(s) sweet paprika powder
• 1 white cabbage (approx. 1.2 kg)
• 800 g potatoes
• 450 ml vegetable stock
• 100 g sheep’s cheese
• 1 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Rinse the turkey schnitzel, pat dry, and cut into strips. Season the oil with oregano, thyme, and paprika and place in a freezer bag. Marinate the turkey schnitzel strips in it for about 15 minutes. Quarter the white cabbage, trim, and cut into strips. Peel the potatoes and cut into wedges. Heat a pan, add the turkey schnitzel strips, and fry on all sides for about 2-3 minutes. Add the potato wedges and white cabbage and fry for about 5 minutes. Add the broth and cook in the covered pan over low heat for about 25 minutes. Crumble the feta cheese. Season the schnitzel and cabbage pan with salt, pepper, and paprika, sprinkle with feta cheese and parsley, and serve.