Jaeger Schnitzel With Spaetzle And Blau Kraut

[Driftless]

The groceries to make this plate costed 20 dollars and I served 4 people.

[Driftless]

2 medium yellow onions sliced thinly

1.5 stick unsalted butter

1 cup red cooking wine

Slow cook until onions soft.

Add 1/2 pint heavy cream

quart pork gravy....canned or made yourself.

3.5 cups sliced mushrooms

basil/celery flakes

salt and pepper to taste.

Cook on low....

Make your spaetzel...

Warm up blau kraut.

4 pork cutlets tenderized....roll in eggs....shake and bake and cook one hour at 375

[reinhard1]

very tasty looking. i like your style. thanks for the reciepe also. good luck.

[KEN W]

Looks good.....Not sure I understand your recipe.

What is blau kraut?

What's under the mushrooms.....kind of looks like a plate of maggots.

[LwnmwnMan2]

I kept reading it at a recipe with Jagermeister

[Driftless]

Looks good.....Not sure I understand your recipe.

What is blau kraut?

What's under the mushrooms.....kind of looks like a plate of maggots.

blau kraut...sweet sour cabbage

spaetzle is home made noodles.

[reinhard1]

and both are super good. my mom always put some whole cloves and slices of apples in the blau kraut. while i love spaetzle's we probably have the real german dumplings with our dishes than anything else. i dont know why, but that's the way we grew up. every sunday, roast-dumplings-sourkraut/bacon-and blau kraut with the best gravy in the world. good luck.

[KEN W]

How do you make blau kraut?

[Driftless]

note on original post...Warmed up blau kraut

I purchase it....long process to make it.

[reinhard1]

Blau Kraut:

1 med head red cabbage shredded

2 large tart apples cut in slices

1 med sweet onion sliced

1 1/2 cups water

1 cup cider vinegar

1/2 cup sugar

1 tbls butter

1 tsp salt

6 whole peppercorns

2 whole alspice

2 whole cloves

1 bay leaf

2 tsp constarch

2 tsp cold water

in a dutch oven toss cabbage, apples and onions. add water, vinigar, sugar, butter and salt. place the peppercorns, allspice, cloves and bay leaves on a double thickness cheesecloth, bring up the corners of the cloth and tie with cotton string to form a bag. add to dutch oven and bring to a boil. riduce heat, cover and simmer for 1 1/2 hours.

discard spice bag. in a small bowl, combine corn strach and cold water until smooth. stir in cabbage mixture. bring to a boil, cook and stir for 1 to 2 minutes or until thickened. good luck.

[Driftless]

Blau Kraut:

1 med head red cabbage shredded

2 large tart apples cut in slices

1 med sweet onion sliced

1 1/2 cups water

1 cup cider vinegar

1/2 cup sugar

1 tbls butter

1 tsp salt

6 whole peppercorns

2 whole alspice

2 whole cloves

1 bay leaf

2 tsp constarch

2 tsp cold water

in a dutch oven toss cabbage, apples and onions. add water, vinigar, sugar, butter and salt. place the peppercorns, allspice, cloves and bay leaves on a double thickness cheesecloth, bring up the corners of the cloth and tie with cotton string to form a bag. add to dutch oven and bring to a boil. riduce heat, cover and simmer for 1 1/2 hours.

discard spice bag. in a small bowl, combine corn strach and cold water until smooth. stir in cabbage mixture. bring to a boil, cook and stir for 1 to 2 minutes or until thickened. good luck.

will try this

thanks

[Leaky]

Oh Man.....Do I love this kind of food! Great Picture! The Kraut and RHs recipe looks awesome.

RH, what is your favorite German restaurant in the Twin Cities? Last time we were at the one in NE mpls, we had a dandy time and ate great chow. The wandering accordianist was from my stomping grounds on the Iron Range and spent a lot of time at our table. Makes me long when the short time (4 years) we lived in the Milwaukee area (Racine). GREAT German eats over there (and the best Friday Perch Fry known to man). We'd go to this dive bar, where contracted with a local fisherman,who went out on Lake Michigan that morning for perch to eat night.

[reinhard1]

i took my parents to the one in NE Mpls awhile back. we all had a great time and my parents sang a lot of german songs there. i very seldom go to resturants because i cook at home the majority of the time, but i did like that one. some of the dives you speak of have some of the best food also. i like things simple and i ask for their best burger always regardless of what else they have. but a perch fry would be hard to pass up. good luck.