So, in my journeys as a stay-at-home wife and mother-to-be, I have discovered–I’m not a bad cook! In fact, I’m pretty good at it. Thanks to inspiration from my dear friend Lindsey Cazac, whose blog Out of Alabaster is full of beautiful pictures and recipes, I have decided to add a food dimension to my own beloved (and long-neglected) blog.

Here is my take on Pork Schnitzel and Red Cabbage. I got the bones of the recipe from our local Publix, but this is amended.

Pork Schnitzel and Red Cabbage, serves 4

4 pork cubed steaks (1 1/2 lb)
1 Granny Smith apple, diced
1/2 cup diced onions
1 16oz jar of sweet and sour red cabbage*
1 cup plain bread crumbs (or Italian)
2 eggs
1 tbsp butter
4 tbsp canola oil
1/2 tsp cinnamon

*for my friends who don’t used pre-packaged things, here is a recipe for sweet and sour red cabbage

Pork:
Coat each steak with beaten egg and cover with bread crumbs on both sides.
Fry in canola oil in large skillet, about 4 minutes each side.

Cabbage:
Combine cabbage, apple, onion, butter and cinnamon in medium pot to simmer, long enough to melt the butter and for apples and onions to get soft.
Chill in freezer for 5 minutes.

Serve pork steaks topped with cabbage!

(I’ll post a picture next time I make this…)