Parmaschnitzels in green cabbage

Bring water with salt to the boil and blanch the cabbage leaves for 1 minute. Drain and cool in cold water. Cut away the hard core but leave the leaves intact.

Preheat the oven to 180 ° C. Beat the cutlets a little flatter (or ask the butcher to do that) and sprinkle with salt and freshly ground pepper. Line them with 2 slices of parma ham.

Put the cabbage leaves two by two on the worktop and place the schnitzel on top. Roll them together and place them with the seam down in an oven dish. If necessary, stick with cocktail sticks.

Pour in the white wine and spread the butter over it. Cover with aluminum foil and bake for about 20 minutes in the oven. Remove the foil for the last 5 minutes.

In the meantime, let the parsnip with the butter and sugar caramelise in a low setting in 20 minutes with the lid on the pan. Stir occasionally and season the parsnip with salt and freshly ground pepper.

Delicious with mashed potatoes.