Oktoberfest Schnitzel and German Red Cabbage

Red Cabbage Ingredients:

• 2 Tablespoons Butter
• 2 Granny Smith apples, peeled, cored and diced small
• 1 onion, diced small
• 2 pounds red cabbage, thinly sliced
• 3 Tablespoons apple cider vinegar
• 1 cup apple cider
• 2 cloves
• 1 Tablespoon white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Schnitzel Ingredients:

• 4 boneless pork chops
• 1/2 cup flour
• 2 large eggs
• 3/4 cup plain breadcrumbs
• Salt and pepper
• 1 1/2 cups oil for frying

Begin preparing the cabbage by melting butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sauté apples and onion for about 3 minutes

Add cabbage and vinegar, stir to combine. Add apple cider, cloves, sugar, salt and pepper. Stir and reduce temperature to medium, cover pot and simmer for about 1 hour until cabbage is soft, stirring occasionally. Add a small amount of apple cider if necessary.

While cabbage is cooking prepare the schnitzel. Place pork chop between two pieces of plastic wrap and pound to 1/4 inch thickness with a meat tenderizer. Season each side with salt and pepper.

Place flour in a shallow bowl. Beat eggs in a separate shallow bowl and place breadcrumbs in a third bowl. Dip each pork chop in the flour, egg, and breadcrumbs to coat both sides. Shake off excess bread crumbs.

Heat oil in a medium-sized pan over medium-high heat. Fry schnitzel for about 2 to 3 minutes on each side until golden brown. Note: a crisp coating.

Serve both schnitzel and red cabbage hot.