Clean the cabbage, wash it and cut out the stalk. Cut cabbage into strips. Peel onion and chop finely. Boil up the stock in a small pot and add the onion. Let the broth cool down a little.
Add vinegar and 3 tablespoons of oil, mix. Pour marinade over the cabbage and mix. Let the pointed cabbage stand for about 1 hour. Peel, wash and roughly grate the carrot and kohlrabi. Cut turkey escalopes into small pieces, season with salt and pepper. Beat the egg. Turn nuggets first in flour, then in egg and breadcrumbs. Heat 3 tablespoons of oil in a pan. Fry the nuggets in it at medium heat for about 6 minutes until golden brown. Mix the grated kohlrabi and carrot with the cabbage.
Turn nuggets first in flour, then in egg and breadcrumbs. Heat 3 tablespoons of oil in a pan. Fry the nuggets in it at medium heat for about 6 minutes until golden brown. Mix the grated kohlrabi and carrot with the cabbage. Season to taste with salt, pepper and sugar. Cut off the cress and sprinkle over the salad. Serve the salad with nuggets
Waiting time approx. 40 minutes