Schnitzel and sweet and sour
by puerdycat
Schnitzel, sweet and sour red cabbage and dilled liver dumplings
Beauty and a Roomful of Childhood Memory!
A wonderful mix of flavors, sweet and sour red cabbage, Wiener Schnitzel, dilled liver dumplings and potatoes, mashed or oven baked. These dishes are delicious and they carry a wealth of family memory. I hope you enjoy them!
Leaves, red to purple, cabbage colors come from Mother Earth so you get regional colorations. Acidic soils give red, and alkaline soils give green and yellow leaves. When cooking, vinegar added to the pot keeps the red, red. You see, cabbage is sort of a home-made pH indicator! The scent of this dish is a wonderful memory, a part of my heritage.
Red Cabbage
Perfect with Wiener Schnitzel, Liver dumplings and mashed taters, here's my Austrian grandma's red cabbage recipe
tip #1-- Add up to half a cup of water to the cabbage mixture at first. Keep the pot covered and the cabbage will cook down.
tip #2-- My personal rule is equal measure of sugar and vinegar. But "to taste" IS important !
tip #3-- I would reserve the apple sauce 'til late in the cooking, less than 10 minutes from the end.
Recipe: Sweet and Sour Red Cabbage
YOU NEED:
4 slices of thick sliced bacon, diced
1 medium onion, sliced
1 medium sized head of red cabbage, ... shredded ... !
½ cup cider vinegar
½ cup water
¼ cup plain applesauce
3 tablespoons sugar (or to taste)
A pinch of ground cloves
Salt to taste
DO THIS:
In a large pot, cook the diced bacon over medium heat to cook out the bacon grease. Frequent stirring keeps the bacon soft.
Drain, pour off, or spoon off all but two tablespoons of the bacon grease.
Add the onions and stir to coat with the bacon grease; cook until soft and translucent (glazed).
Add the shredded red cabbage and stir well.
Add the rest of the ingredients except the salt.. Stir well and cover with a lid.
Lower the heat to medium-low and simmer for about 30 minutes or until cabbage is soft. Stir occasionally.
Add salt to taste.
Makes about 6 servings depending on the size head of cabbage head you use.
Wiener Schnitzel
"Wien" means Vienna
Serve your red cabbage with Weiner Schnitzle or Pork Chops. American chicken-fried steak and southern-fried steak are pretty much the same as Austrian Schnitzel.
2 pounds of beef, or veal for a traditional dish
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
- Cut the meat into steaks half of an inch thick or so.
- Beat the eggs with 1 tablespoon oil and salt and pepper.
- Dredge (roll) the meat in flour, then in the egg mixture, and finally in the bread crumbs.
I prefer a big cast-iron pan. Oil and pre-heat your pan on medium-high heat, and fry the coated steaks about 5 or 10 minutes until golden brown, turn and cook the second side about 5 or 10 minutes more.Like to read a little about Vienna's Schnitzel and America's versions?
Dilled Liver Dumplings are pretty easy to make, aren't they? Just watch this!
Liver dumplings recipe - Floyd Cooks - BBCby BBCFood | video info
Researching my family history led me down this path
I believe you'll enjoy a Vienna New Year's Eve Celebration
Fledermaus-and-Austrian-New-Year-Feast Greeting the New Year with Joy, One of the funniest operetta's ever written, "Fledermaus" traditionally rings in the new year with complications, mischief and cheerful advice ...
... and lots of fun ...
a little about
your author
You might like to know that this is my first dive into publishing here on Wizzley, and I thought I'd just work on bringing you something I worked on at Squidoo. So, I'm getting to know Wizzley and I'll be back to fix this some more!
Settlement Cookbook from turn-of-the-century Wisconsin
When I got my own copy of the cookbook I grew up on I used to read myself to sleep with it. Could I love it more? My mom taught me to cook with this book! My early '40s edition had little cooks on the cover!
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| The Settlement Cookbook Simon and Schuster | The Settlement Cook Book The Way to a... The Settlement Cook Book Co. |
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While I set the table, you wanted to tell me
I always wondered what Wiener Schnitzel was. Great recipe.
What a lovely recipe, we prepare red cabbage in exactly the same way, but then we are neighbours of course.
mmm, one of my favorite dishes...my mom's family is German so she would make this dish in the winter once a month!
Looking forward to you incorporating the many uses of cabbage! I had a Polish mother and father in law. Your red cabbage reminds me so much of them making their own red (with beets) horseradish served with home-made sausages.