Ingredients
For the Red Cabbage
- 3 tablespoons canola oil
- 1 red cabbage, quartered, cored and thinly sliced
- 1 red onion, halved and thinly sliced
- 3 large fresh bay leaves
- Salt and pepper
- 1 teaspoon each mustard seed, caraway seed and coriander seed
- 6 juniper berries (optional)
- 1/3 cup cider vinegar, preferred brand Bragg’s
- 1/4 cup light brown sugar
- 2 Pink Lady or Honeycrisp apples, peeled and chopped
For the Applesauce with Thyme
- 7 Pink Lady or Honeycrisp apples, peeled and coarsely chopped
- 2 cups cloudy apple cider
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 2 tablespoons fresh thyme, chopped
For the Veal Schnitzel
- 1 pound thin veal cutlets (6 cutlets)
- 1 cup flour
- Salt and pepper
- 1 teaspoon ground sage
- 2 large eggs
- 3 tablespoons cream or half-and-half
- 1 1/2 cups fine breadcrumbs
- About 1/2 teaspoon freshly grated nutmeg
- Canola oil or a mixture of clarified butter and oil, for shallow frying
- Lemon wedges, to serve
For the Pork Schnitzel
- 1 pound thin pork cutlets (6 cutlets)
- 1 cup flour
- Salt and pepper
- 1 teaspoon ground thyme or 1 tablespoon very finely chopped fresh thyme
- 2 large eggs
- 3 tablespoons cream or half-and-half
- 1 1/2 cups fine breadcrumbs
- About 1/2 teaspoon freshly grated nutmeg
- Canola oil or a mixture of clarified butter and oil, for shallow frying
- Lemon wedges, to serve
For the Potato Pancakes
- 2 pounds Russet potatoes, peeled and thinly shredded or cut into matchsticks using a box grater using the julienne cutter
- 1 small onion, peeled and grated, 1/4 cup
- 1/4 cup whole milk or cream
- 2 eggs, beaten
- Salt and pepper
- Freshly grated nutmeg
- Canola oil and butter, for frying
Yield
Serves: 6
Preparation
For the Red Cabbage:
Heat canola oil in a large pot with a lid over medium-high heat. Add cabbage, onions and bay, season liberally with salt and pepper. Add seeds and juniper berries (if using) and cook to soften a bit, 10-15 minutes. Add the vinegar, sugar and apples; reduce heat to medium and cover. Cook 1 hour, stirring occasionally, until tender. Adjust seasonings and serve.
Place all ingredients in a medium saucepot and cook over medium to medium-high heat until apples form a sauce.
For the Veal Schnitzel:
Note: For Holsteiner-style (my husband John’s favorite schnitzel), serve cutlets topped with parsley, 2 anchovy filets crossed over center of cutlet, a few briny capers and a butter-basted sunny-side up egg.
Season the veal cutlets with salt and pepper. Season the flour with sage in a shallow dish. In another dish, beat eggs with cream and season with salt and pepper. In a third dish, season breadcrumbs with salt, pepper and nutmeg.
Heat a very large skillet with a thin layer of oil or oil and clarified butter over medium to medium-high heat for frying. Coat veal in flour, then egg, then breadcrumbs and fry until golden on each side, about 4 minutes total. Keep warm in a low oven on a wire rack-lined baking tray.
For the Pork Schnitzel:
Season the pork with salt and pepper. Season the flour with thyme in a shallow dish. In another dish, beat eggs with cream and season with salt and pepper. In a third dish, season breadcrumbs with salt, pepper and nutmeg.
Heat a very large skillet with a thin layer of oil or oil and clarified butter over medium to medium-high heat for frying. Coat pork in flour, then egg, then breadcrumbs and fry until golden on each side, about 4-5 minutes total. Keep warm in a low oven on a wire rack-lined baking tray.
For the Potato Pancakes:
Combine potatoes with grated onion, milk or cream, eggs and a liberal amount of salt, pepper and nutmeg. Heat about 1/2 cup oil in large, nonstick skillet. Add a tablespoon or so of butter and when foam stops, add the first batch of cakes (about 1/4 cup). Make sure to squeeze the excess water before you drop the potatoes in the pan.
Make 3-inch mounds about 3/4-inch to 1-inch high per batch. Cook to golden then turn and repeat, making 2 batches of 3 cakes each.
Keep cakes warm in a low oven on wire rack-lined baking sheet.
