Peel, wash and grate the potatoes. Squeeze potatoes well. Grate cheese. Mix potato and cheese grater and breadcrumbs loosely. Wash meat, dab dry, season with salt and pepper.
Whisk the eggs in a deep dish. Put flour on a plate. Turn the schnitzel first in flour, then in egg. Cover both sides of the schnitzel with the potato mixture. Heat oil in a large pan.
Fry the escalopes on each side over medium heat for 3-5 minutes. Meanwhile clean the cabbage, cut in half and remove the stalk. Cut cabbage into wide strips. Peel and finely dice onion. Wash, clean and halve the tomatoes.
Remove the seeds and finely dice the flesh. Heat the fat in a saucepan. Sauté onion in it. Add tomato, sweat briefly and take out everything. Put cabbage into the pot, add 100 ml water and stock.
Steam cabbage for about 5 minutes. Add onion and tomatoes. Arrange schnitzel garnished with oregano and some cabbage on plates. Add remaining cabbage.