- 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, such as Bragg’s brand
- 1/4 cup light brown sugar
- 2 Pink Lady or Honeycrisp apples, peeled and chopped
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For the red cabbage: Heat the canola oil in a large pot with a lid over medium-high heat. Add the cabbage, onions and bay; season liberally with salt and pepper. Add the seeds and juniper berries (if using) and cook to soften a bit, 10-15 minutes. Add the vinegar, sugar and apples; reduce the heat to medium and cover. Cook for 1 hour, stirring occasionally, until tender. Adjust the seasonings and serve.
For the applesauce with thyme: Place all the ingredients in a medium size 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 the cutlets topped with parsley, two anchovy fillets crossed over the center of the 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 the eggs with cream and season with salt and pepper. In a third dish, season the 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 the 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 the 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 the 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 the potatoes with the 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 the 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 two batches of three cakes each.
Keep the cakes warm in a low oven on wire rack-lined baking sheet.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.