German Dinner with All the Fixins

Strap on your lederhosen, grab a stein of your favorite brew and tuck in. While hardly diet fare, this meal is on the lighter side, as far as German meals go. The schnitzel has a lovely puffy coat, the braised cabbage is tangy (and good for you!). All of this sits on top of chewy and slightly crispy spaetzle topped with a mushroom gravy.

Here are the links to the posts:
Schnitzel
Braised Cabbage with Bacon
Spaetzle and Mushroom Gravy

Braised Sweet and Sour Red Cabbage with Bacon

This is a great side dish that requires very little tending to. Just set it on the back burner as you're preparing the rest of your meal. Here's a German dinner idea that includes the cabbage with schnitzel and spaetzle.

Braised Sweet and Sour Red Cabbage with Bacon

Ingredients

1/2 head red cabbage – approx 1 lb

1 medium onion

2 slices thick cut bacon (or 3 slices thin cut)

1/4 cup white wine

2 teaspoon sugar

1 teaspoon kosher salt

1 cup veal or chicken stock

1 tablespoon red wine vinegar

Directions

Slice cabbage into “cole slaw” cut but a bit wider, about 1/2 inch to 3/4 inch wide. Cut onion into thin slices, about 1/4 inch.

Cut bacon into 1/4 inch pieces and render over medium heat until crispy. Remove bacon and leave the rendered fat behind. Add onion to pot and sautee for 5-7 minutes until slightly starting to color. Add cabbage and toss to coat with onion and fat.

Add wine and raise heat to medium high. When most of the wine has evaporated, add sugar, salt, a few grinds of pepper and stock. Lower heat to medium low, cover pan and cook for 45 minutes. Add vinegar and cook another 10 minutes. Adjust salt, pepper, sugar, vinegar to taste. Top with reserved bacon.