Peel carrots, cut into sticks. Clean spring onions, cabbage and apple, rinse, cut off. Cut meat into strips. Roast in hot lard for 5 minutes, turning. Season. Fry carrots, apple and spring onions, season. Sprinkle with flour and spices. Pour juice and syrup, let it boil. Steam for approx. 10 min. Add cabbage, cook for 2 min.
Sprinkle parsley on top of cutlets.
Tip: Stock up on high-quality spices – it pays off!
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