Red cabbage and Chicken Schnitzel with dark beer sauce is a traditionally filling winter food pairing that keeps Germans and anyone warm when it’s cold outside.
It’s a great dish to make because preparing the red cabbage for hours in a slow cooker will fill the house with the holiday smells of allspice and cloves. Pairing red cabbage with Chicken Schnitzel is also nice because the pan-fried chicken is so easy to make after toiling over the red cabbage.
To make authentic dark beer sauce, you may need to plan ahead or purchase something ready-made from the grocery store.
Chicken Schnitzel Recipe: To make the Chicken Schnitzel, you simply take a chicken cutlet. Schnitzel is the German word for cutlet. Flatten the meat. Then dip it in egg. Roll in breadcrumbs and then fry in a pan on the stove with a few tablespoons of oil.
Dark Beer Sauce Recipe: The day before, season a sirloin steak with red wine vinegar, salt and pepper. Cook in skillet in butter. Remove steak. Stir in 2 tablespoons of flour. Wait a few seconds to thicken. Then stir in 1/2 cup beer, 1 teaspoon brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and 1/8 teaspoon rosemary leaves, crushed. Heat to boiling. Then reduce heat. Cook and stir for one minute. Double the recipe if desired.
How to assemble the Red Cabbage and Chicken Schnitzel with Dark Beer Sauce meal: To pull off these perfect winter comfort food recipes, make the dark beer sauce first. Then make the red cabbage. Boil potatoes for mashed potatoes when the red cabbage is almost finished or about a half hour before the meal time. Prepare the chicken about five minutes before the potatoes are finished cooking.
A perfect winter food pairing, red cabbage and Chicken Schnitzel will warm your dinner table. The red cabbage almost has a candied apple type of flavor that balances with the hearty taste of the pan-fried chicken with rich beer sauce. Serve with mashed potatoes, a classic winter comfort food, and you will bring a creamy consistency to the mix.
German Red Cabbage Recipe
1 medium head red cabbage
1 large Granny Smith apple, peeled and sliced
1 sweet onion, sliced
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1 tablespoon butter
2 whole cloves
2 whole allspice
2 bay leaves
2 teaspoons cornstarch
2 teaspoons cold water
Chop the red cabbage into four quarters and then cut out the core. Shred the cabbage. Peel and core the apple and chop into small pieces.
Mix together the red cabbage, apples and onion and place in a crock pot. Add water, vinegar, sugar, butter and salt. You will then gather together the allspice, cloves and bay leaves and place in a little cheesecloth baggie. Plop the “seasoning bag” into the crock pot. Turn on highest heat. After it boils, reduce heat and simmer covered for 1 hour and 20 minutes. Remove the seasoning bag.
Transfer the red cabbage mixture to a stove top pot. In a bowl, combine the cornstarch and water until smooth; then add to the red cabbage. Bring to a boil on the stove and cook and stir for 1 to 2 minutes or until thickened.
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