I’m part German, or at least I’ve been told that.  The ancestry.com results aren’t back yet and German culture wasn’t part of my upbringing.  I suppose the fact that I had a great uncle named “Herman the German” is a pretty good indicator that my ancestry, or part of it, lies in Deutschland.  A couple months ago, a (German) neighbor invited us to the Phoenix Club (a distinctly German experience) for Karneval. 

Karneval is also known as Fasching or “the foolish season.” You’ve probably seen it as Carnivale,  or Mardi Gras.  The concept is the same.  Eat.  Drink.  Party.  And apparently don some really funny outfits while doing the former.  They don’t look stereotypically German, do they?  Took me back to my marching band days…

The band played, or in this case the DJ, all manner of festive German tunes, and the ladies danced in their spandex like a German drill team.  Candy was thrown.  Children found a treasure trove of candy.  It was pretty funny, and VERY German.  We observed with German beer all around.  I’m really glad we were in invited, and got a glimpse into what is, apparently, my culture.  You won’t see me in spandex any time soon though…

You will see me, however, with this Schnitzel and Braised Cabbage.  That I can do.

Mushroom Schnitzel with Braised Red Cabbage

Mushroom Schnitzel

Schnitzel

• 1/2 c canola oil
• 4 thin cut pork chops, pounded to about 1/4 inch thick
• Pinch salt and pepper
• 1/2 c flour
• 1 egg, mixed
• 1 c panko bread crumbs

Mushroom Sauce

• 1/2 Tbsp butter
• 2 Tbsp onion, diced
• 1 c mushrooms
• 1/2 tsp “Better than Bouillon” mushroom stock paste
• 1/4 c gin
• 1 c heavy cream

Make the mushroom sauce.  Add butter, onions and mushrooms to a frying pan.  Cook until the mushrooms begin brown.  Add the stock mix, and stir.  Add the gin to deglaze the pan, and stir for a minute.  Add the cream and bring to a simmer to thicken.  Turn off the heat and set aside. Reheat on low when ready to serve.

Set up your breading station with a bowl of flour, a bowl of egg, and a bowl of panko.  Preheat the oil over medium high heat.  Pound out the pork chops until they are about 1/4 inch thick.  Lightly salt & pepper the pork.  Dip each piece of pork in flour, shake off the extra flour, then dip in egg, and then dip in panko to coat.  Cook in the oil for about 4 minutes per side until golden brown.

Top the schnitzel with the mushroom cream sauce.  Serves 2.

Braised Red Cabbage

• 1 Tbsp butter
• 1/2 red onion, sliced thinly
• 1/2 red cabbage, sliced thinly
• Pinch salt and pepper
• 1 tsp sugar
• 1/4 c red wine vinegar
• 2 Tbsp apple cider vinegar

In a large pan, add the butter and onions and cook with a lid on over medium low heat for about 2 minutes.  Add the cabbage, salt, pepper and sugar, stir, and cover with a lid for another 10 minutes.  Stirring ever couple minutes so the cabbage doesn’t brown.  Deglaze the pan with the vinegar, stir, and cover again.  Cook for another 5- 10 minutes until the cabbage is fork tender.  Serves 2.