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)
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
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.
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…)