- 1 1/2 pounds red cabbage, very thinly sliced
- 1 large yellow onion, finely diced
- 1 large Granny Smith or other semi-tart apple, peeled, cored and diced
- 1/4 cup butter
- 2 tablespoons red currant jam, or cherry preserves (optional)
- 2-3 tablespoons red wine vinegar
- 1/2 cup vegetable broth
- 1 bay leaf
- 3 whole cloves
- 3 juniper berries
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoons all-purpose flour (gluten free and paleo: omit)
- 2 tablespoons water
- Melt the butter in a Dutch oven over medium-high heat and cook the onions until caramelized and just beginning to brown, 7-10 minutes.
- Add the cabbage and cook for 5 minutes.
- Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed.
- Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste.
Traditionally served with roasts, Rouladen, Sauerbraten and potatoes, Spaetzle or Knoedel.
Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried.
- 2 large eggs
- 1 garlic clove, minced
- ½ teaspoon minced fresh parsley
- Coarse salt and ground pepper
- 1 cup fresh breadcrumbs (3 slices white bread)
- ½ cup grated Parmesan cheese
- 4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
- 4 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup dry white wine
- ½ cup canned reduced-sodium chicken broth
- 1 tablespoon fresh lemon juice
- In a wide shallow bowl, beat eggs with garlic, parsley, and ½ teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
- Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.
Helpful Hint: For a side dish, toss cooked egg noodles with some butter, and sprinkle with fresh parsley. Serve with lemon wedges that can be squeezed over the chicken.