Pointed cabbage and carrot salad with nuggets

Name: Pointed cabbage and carrot salad with nuggets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Pointed cabbage; 1 small onion; 75 ml Vegetable broth (instant); 3 TABLESPOONS Vinegar; 4 TABLESPOONS cold-pressed canola oil; 1 Kohlrabi; 1 Carrot; 400 g Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 30 g Flour; 100 g Breadcrumbs; 3 TABLESPOONS colza oil for frying; 7-10 Tbsp Sugar; 1 Beet Cress

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Pointed cabbage
1 small onion
75 ml Vegetable broth (instant)
3 TABLESPOONS Vinegar
4 TABLESPOONS cold-pressed canola oil
1 Kohlrabi
1 Carrot
400 g Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
30 g Flour
100 g Breadcrumbs
3 TABLESPOONS colza oil for frying
7-10 Tbsp Sugar
1 Beet Cress

Directions

1
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.
2
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.
3
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
4
Waiting time approx. 40 minutes