Pork Schnitzel with Mushroom Gravy, Spätzle and Sweet and Sour Red Cabbage

Ingredients

• 2 cups All-Purpose Flour (Sifted)
• 2 pcs Large Eggs (Lightly beaten)
• 0.5 cup Whole Milk (Can substitute with water for a less rich noodle)
• 1 tsp Salt (For the batter)
• 0.25 tsp Ground Nutmeg (Freshly grated is best)
• 3 tbsp Unsalted Butter (For finishing)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, whisk together the sifted all-purpose flour, 1 teaspoon of salt, and the ground nutmeg.
   • Create a well in the center of the dry ingredients. Add the lightly beaten eggs and the whole milk into the well.
   • Using a wooden spoon or a sturdy spatula, begin mixing from the center outwards, gradually incorporating the flour until a thick, sticky batter forms.
   • Beat the batter vigorously against the side of the bowl for 3-5 minutes. The batter is ready when it's smooth, elastic, forms bubbles, and slowly drips from the spoon in a thick ribbon. This develops the gluten, which is key to the chewy texture.
   • Cover the bowl and let the batter rest at room temperature for at least 15 minutes, or up to 30 minutes.
2. 2

   Set Up for Cooking

   • While the batter rests, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
   • Prepare a large bowl with ice water (an ice bath) and set it next to the stove. This will be used to stop the spätzle from overcooking.
3. 3

   Cook the Spätzle

   • Hold a spätzle maker, potato ricer, or a colander with large holes over the boiling water. Work in 2-3 batches to avoid overcrowding the pot.
   • Pour some of the batter into the hopper of the spätzle maker and slide it back and forth, or use a spatula to press the batter through the holes of the colander.
   • Boil the spätzle for 2-3 minutes. They are cooked once they float to the surface of the water.
   • Using a slotted spoon or spider strainer, immediately transfer the cooked spätzle from the boiling water to the ice bath for about 30 seconds to halt the cooking process.
   • Remove the spätzle from the ice bath and drain thoroughly in a colander. Repeat with the remaining batter.
4. 4

   Finish and Serve

   • In a large skillet, melt the unsalted butter over medium heat until it begins to foam.
   • Add the well-drained spätzle to the skillet and toss to coat completely in the butter.
   • Sauté for 2-4 minutes, stirring occasionally, until the spätzle are heated through and lightly golden in spots.
   • Remove from heat, garnish with freshly chopped parsley, and serve immediately.

Ingredients

• 1 medium head Red Cabbage (About 2 lbs (900g), cored and thinly sliced)
• 2 tbsp Vegetable Oil (Or butter for a richer flavor)
• 1 medium Onion (Finely chopped)
• 1 large Granny Smith Apple (Peeled, cored, and grated)
• 0.5 cup Apple Cider Vinegar
• 0.25 cup Brown Sugar (Packed)
• 0.5 cup Water
• 1 leaf Bay Leaf
• 0.25 tsp Ground Cloves
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the vegetables. Using a sharp knife or a mandoline, thinly slice the red cabbage, discarding the tough core. Finely chop the onion. Peel, core, and grate the apple.

2. 2

   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3. 3

   Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt slightly. Once all the cabbage is in, add the grated apple, brown sugar, water, bay leaf, ground cloves, salt, and pepper. Stir everything together until well combined.

4. 4

   Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 50 minutes, stirring occasionally to prevent sticking.

5. 5

   After 50 minutes, stir in the apple cider vinegar. Continue to cook, covered, for another 15-20 minutes, or until the cabbage is very tender and the flavors have melded.

6. 6

   Remove the pot from the heat and discard the bay leaf. Taste and adjust the seasoning as needed—you may want more salt for savoriness, sugar for sweetness, or vinegar for tang. Serve warm.