Breaded Cabbage with Potatoes

The vegetable

1. First, the kohlrabi is washed, cut in half and peeled. Then cut off 2 slices about 1 cm wide from the wider side. Wash the turnip first, then cut in half and peel. Now halve the half again and also cut two slices from each quarter at the wider point. The vegetables are then briefly blanched. You can do this either with a little water in the microwave or in a saucepan on the stove. Be careful: the vegetables must not become too soft, otherwise they can no longer be breaded well. Prepare three plates with the flour, 1 egg and the breadcrumbs for the breading. Now all the vegetable slices go through this breading line. Then fry the vegetable schnitzel in vegetable cream. Caution: The fat should be hot before the vegetable slices are added, otherwise the breading will soak up fat. Bake until golden brown on both sides and remove from the pan again.

The leaflet

1. The potatoes are peeled and washed and then quartered. I then put them in a bowl and pour a pinch of caraway seeds over it. Then put them in the microwave with a little water and heat them up for about 10 minutes. In between, you are welcome to turn it. In this way, the potatoes do not lose so much taste – but the potatoes can also be served as boiled potatoes or baked potatoes.

The dip

1. For the dip, simply stir the yoghurt, tartar sauce, mustard, lemon and vegetable stock together until you have a homogeneous mixture. Then add the herbs and whoever wants to add a little sugar or liquid sweetness to taste.