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Out of the blue, I’ve been seriously dying for sweet and sour red cabbage and I had the idea to incorporate it into some kind of Oktoberfest-inspired meal.  The other day at work I was musing about whether to make Wiener or Jäger Schnitzel when the Lady in Red (who is a friend/co-worker, not Chris de Burgh’s long-lost love), who lived in Germany for some time, came to my rescue.  She gave me some fabulous inspiration and together we came up with this lovely meal.  Everything was a big hit, even with Mike who claims to not like German food, so thank you, Lady in Red! 

Jäger-Schnitzel with Sweet & Sour Cabbage & Thyme-Buttered Noodles

(Yield:  4 servings)

Sweet & Sour Cabbage:

2 TB canola oil

1 1/4 lb (about 1/2 a small-medium head) red cabbage, chopped (about 5-6 c)

1/4 c organic, unfiltered apple cider vinegar

2 TB brown sugar, lightly packed

1/2 tsp salt

1/4 tsp ground marjoram

1/8 tsp black pepper

Thyme-Buttered Noodles:

8 oz whole wheat egg noodles

4 tsp unsalted butter

2 tsp fresh minced thyme

Salt and pepper


4 small or 8 medium veal cutlets (about 2/3 lb total), pounded very thin

2 TB all-purpose flour, divided

2 TB canola oil

8 oz white button mushrooms, sliced

1 TB unsalted butter

2 tsp thyme

1 c beef stock

Salt and pepper 

Fresh minced chives (garnish)

For the cabbage:  In a medium pot with a lid, heat the oil over medium-high heat.  Add the cabbage and all other ingredients for this dish; cook over medium-high heat until the cabbage starts to soften (about 5 minutes), then turn the heat down to low, cover the pot, and cook until tender (about 30-35 minutes), stirring every 5 minutes or so. 

For the noodles:  Cook the noodles to al dente according to the package directions, then drain.  In a medium saucepan over low heat, melt the butter together with the thyme.  Once melted, turn off the heat, toss in the noodles, and season to taste with salt and pepper.

For the schnitzel:  Season both sides of the cutlets with salt and pepper, then dredge them in 1 TB flour and shake off any excess.  In a large skillet, heat the oil over medium-high heat; when the oil ripples add the cutlets and sauté until browned on both sides (about 1-2 minutes per side).  Remove the cutlets from the pan, turn the heat down to medium, and add the butter; once the butter is melted, add the mushrooms.  Cook the mushrooms until browned (about 8-10 minutes), stirring occasionally.  Add the remaining 1 TB flour and cook for 30 seconds, then add the thyme and beef stock; use a wooden spoon to scrap up any brown bits that are on the bottom of the pan.  Bring the gravy up to a simmer, then turn it down to low and let it simmer gently for 5 minutes until slightly thickened.  Add the cutlets and any juices they rendered back into the pan and cook a few minutes until warm.  Taste the gravy and season with salt and pepper as needed.

To serve:  Arrange the noodles, cabbage, and schnitzel on a plate; drizzle the mushroom gravy on the schnitzel and garnish with fresh minced chives if desired.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. This whole meal is just calling out to me! Delish :)

  2. Love this combination… beautiful and delicious.. love that platter! Isn’t it nice when friends conspire for meals…something wonderful always happens!

  3. I love that you paired your cabbage with an Oktoberfest meal! I am nutty for sweet and sour cabbage. Great recipe and such a great meal!

  4. This looks great! I love German food. Now I wish I could just hop on a plane and go have lunch at my favorite little German restaurant… :)

  5. This. Looks. Amazing. Except for the mushrooms, I bet my husband would like this. Him and his mushroom phobia! Sigh.

  6. Faith…that plate is stunning…and the pasta embellished with cabbage sounds and looks delicious.

    Great way to incorporate healthy food…especially cabbage ;o)

    Flavourful wishes,

  7. Great combination of colors, flavors and textures.

  8. Faith – this is such a gorgeous plate of food – I am positively drooling over this!

  9. Love this. Looks healthy and delicious…yum. I have not tried the sweet and sour red cabbage. Looks very appetising. Would love to try.

  10. I love sweet and sour red cabbage, it is one of my favourite recipes. The whole meal looks delicious. Diane

  11. That does sound like a great combo. The richness of the noodles gets cut by the twang of the cabbage. Take a bite of one and you want a bite of the other. See, perfect food harmony. ;)

  12. After drooling over this recipe & the photos, its occurred to me that I’ve never tasted sweet n sour red cabbage, how is that possible? But, it’d be awesome…, and there’s a red cabbage in the fridge…., I think I’m going to try this little number Faith, just so I can get on the same page of all your fellow droolers. Love it when something new & colourful pops up and says “Eat Me” :)

  13. I tried to leave a comment earlier, but my laptop kept freezing…so if you get two :) This is such an amazing dish, everything looks and sounds perfectly delightful…And I love the color contrast :)

  14. Beautiful meal! I know my husband would love it :)

  15. this is sure making me hungry! good thing I’m having dinner within 5 mins or else I will be in hunger after looking at this. :) THanks for sharing!!

    have a wonderful day.
    jen @

  16. Utterly mouth watering photographs, love the idea of sweet and sour cabbage. Thanks for sharing !

  17. How positively delicious Faith! This looks so hearty and comforting! And I love the sound of the sweet and sour cabbage.

  18. Who doesn’t love German food?! Yum! The mushrooms, noodles, and cabbage look amazing! So creative. I’ve never had sweet & sour cabbage…I’ll have to try them!

  19. Everything is right about this dish, Faith. The flavors, the colors and the comfort! The thyme in both the noodles and your Jäger-Schnitzel sounds great.
    My best friend makes red cabbage frequently and I use her recipe; I’m going to compare.

  20. Shnitzel is something we make very often at my home since both my husband and my son like it a lot. I love your creation and I will add it to my recipe pile.

  21. Heavenly Housewife says:

    Oh, that looks great, very warming and comforting. A wonderful dish for the chilli weather!
    *kisses* HH

  22. Faith,

    That is a perfect Ocktober fest dish. Love the sweet and sour cabbage. Now all I need is a good pint!


  23. With that name, I was totally expecting Jagermeister to be an ingredient…wasn’t quite sure how you were going to spin that! Haha, it looks delish though! I’m German but I don’t like most German foods – I think I could get behind this one as an exception ;)

  24. Yum…looks like comfort food to me. I usually rely on The Bavarian Chef to do my German cooking for me, but this looks like something I might even try at home!

  25. I love sweet and sour cabbage too! In fact I think I could just eat a huge plate of that-but not when it’s paired with the Jager Schnitzel as yours looks fantastic Faith. And great having the Lady In Red’s recipe! :)

  26. Yum!! Love all the different colours on the plate- does the red cabbage taste similar to sauerkraut? Soy wanted to make it once, til she realised it took dayS! :)

    1. Honey @ honeyandsoy, I was thinking about making homemade sauerkraut too! :) The red cabbage in this recipe has a sour tang from the vinegar but is balanced nicely with the brown sugar. It lacks the fermented taste that sauerkraut has, but the good thing is it’s fast, easy, and delicious! :)

  27. what an incredible presentation of a great dish!! It looks so very very good! Your images are beautiful!

  28. 5 Star Foodie says:

    A terrific meal! I love every component and especially the red cabbage, yum!

  29. Thank you so much for the red cabbage recipe! I fell in love with that in Karlovy Vary, Czech Republic and have wanted to make it ever since!

  30. This sounds so filling with all these flavors. Never cooked red cabbage before, we just have it raw as salad. I must try this!

  31. That is one fabulous looking meal, you have given me such a craving!

  32. My boyfriend would absolutely love this! His grandparents are from Austria, so he’s all about the schnitzel Maybe if I’m feeling nice I’ll make some of this for him :)

  33. You always introduce me to new foods and I love that! This looks so good and I think I’m going to have to try it!

  34. this meal reminds my good time in Germany! Love the sour cabbage! :)

  35. I can’t imagine not adoring this meal! First of all, I love these schnitzel (excuse the spelling!) and I love the cabbage! Yum! Plus to have them with veal is a special treat indeed! in Texas, we could do pork more easily than veal but here in Lebanon, veal is a preferred meat, so thanks for the delightful inspiration!

  36. A yummy fall dish! I really love mushrooms and red cabbage. That dish is perfect.

    Your plate is so pretty! Is it vintage?



    1. Rosa, Thank you so much! I actually don’t know if the plate is vintage…I saw it at a flea market and thought it was such a pretty find. (I LOVE treasure hunting like that!) :)

  37. Buttered anything sounds good to me Faith! I’ve never really hard German food before (not even in Germany!) but this looks divine.

  38. Mmm, jaegerschnitzel! Delicious! You’re speaking my {adopted} language now! German food is delicious, but I must admit that I’m missing good Mexican food, hamburgers, & even {shame!} some fast-food! God Bless America! ♥

  39. In a bit of a mood for German, maybe after hitting Breck for Oktoberfest last weekend. Used to know the Deutsch names for everything on your plate … need to dust off that part of the old memory bank! Cheers!

  40. Way to take a craving and really turn it into something wonderful! I actually really like cabbage, especially prepared as comfort food in this dish.

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