Schnitzel with Spätzle and Cabbage
Crispy schnitzel, buttery spätzle, and sweet-sour braised red cabbage are the essence of Central European comfort food. In Canada, these traditions arrived with waves of German, Austrian, and Eastern European immigrants, who brought their hearty dishes to Prairie towns and farming communities. With pork, apples, and cabbage plentiful, schnitzel dinners became Sunday staples, later celebrated at Oktoberfest events in places like Kitchener-Waterloo — now one of the largest Oktoberfests outside Germany. This dish reflects how Old World recipes adapted to Canadian abundance, becoming part of our own food story.
Prep Time: 20 minutes
Total Time: 30 minutes
Serves: 2–4
Ingredients
For the Schnitzel
4 boneless pork or veal cutlets (about 125 g / 4 oz each)
Salt & black pepper
½ cup (65 g) flour
2 eggs, beaten
1 cup (100 g) fine breadcrumbs
Oil and butter, for frying
For the Spätzle
2 cups (250 g) all-purpose flour
½ tsp salt
2 large eggs
½ cup (120 ml) milk or water
2 tbsp butter
Fresh herbs (parsley or sage), chopped
For the Red Cabbage
1 medium red cabbage, finely shredded
2 tbsp butter
1 onion, finely sliced
2 apples, peeled and grated
½ cup (120 ml) red wine vinegar
½ cup (120 ml) water
2 tbsp brown sugar
2 cloves
1 bay leaf
Add a spoonful of sour cream to the cabbage for extra richness.
Method
Red Cabbage: In a large pot, melt butter and sauté onion until soft. Add cabbage, apples, vinegar, water, sugar, cloves, and bay leaf. Simmer gently for 30–40 minutes, stirring occasionally, until tender and glossy.
Spätzle: Mix flour, salt, eggs, and milk into a thick batter. Press through a spätzle maker or colander into boiling salted water. Cook 2–3 minutes until noodles rise to the surface, then drain. Toss with butter and herbs.
Schnitzel: Season cutlets with salt and pepper. Dredge in flour, dip in beaten egg, then coat in breadcrumbs. Heat oil and butter in a skillet over medium-high heat. Fry cutlets 2–3 minutes per side until golden and crisp. Drain on paper towels.
Serve: Plate schnitzel with spätzle and braised cabbage on the side.