Paleo Recipes – Cavegirl Cuisine

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Jagerschnitzel mit Blaukraut

Jagerschnitzel mit Blaukraut

Memories of Germany!  This meal is breaded pork with a mushroom-onion sauce served with a side of braised red cabbage.

Ingredients

  • • Schnitzel:
  • • 2, 6.5 ounce boneless pork loin chops
  • • 1 large egg
  • • 1 tablespoon German or Dijon mustard
  • • 1 tablespoon broth of choice
  • • 1/3 cup almond flour/meal
  • • 1/3 cup cassava flour
  • • 1 teaspoon smoked paprika
  • • Braised Red Cabbage:
  • • 1 teaspoon avocado oil (or ghee or bacon grease)
  • • 4 cups chopped red cabbage (about 1/2 small head)
  • • 2 scallions, diced
  • • 1 granny smith apple, peeled, cored, and diced
  • • 2 cloves of garlic, minced
  • • sea salt and ground pepper, to taste
  • • 1/4 cup dry red wine
  • • 1/4 cup red wine vinegar
  • • 1/3 cup chicken broth
  • • Mushroom Sauce:
  • • 6 sliced uncured, nitrate-free bacon, diced
  • • 1 small onion, diced
  • • 2 cups chopped mushrooms of choice ( bellas and shiitakesI used a mix of)
  • • 2 tablespoons arrowroot or coconut flour
  • • 1/4 cup dry red wine
  • • 1/2 cup beef broth
  • • ground pepper, to taste

Directions

  1. In a Dutch oven or heavy-bottomed pot over medium heat, add avocado oil, red cabbage, apple, garlic, and scallions. Season with salt and pepper. Cook on medium for 5 minutes. Add wine, vinegar, and broth. Cover and simmer for 40 minutes.
  2. In a large skillet, cook bacon. Remove from heat and with a slotted spoon, remove bacon and place on a paper towel.
  3. Pound out pork between two pieces of parchment paper to 1/4-inch thickness. Brush two teaspoons of oil of choice in a cast iron skillet or oven-safe skillet. Set aside. In one bowl whisk egg, mustard, and broth. In another bowl, combine almond flour/meal, arrowroot, and paprika. Dredge pork in the wet mixture and then coat with flour mixture. Place pork in the greased skillet. Set aside.
  4. Preheat oven to 350 degrees.
  5. Cook pork for 4 minutes per side. Set aside.
  6. In the skillet that you cooked the bacon in, add onion and mushrooms. Cook until the onions are translucent. Add arrowroot. Stir. Add broth. Stir and reduce by 1/4. Add wine. Reduce until thick. Season with salt and pepper if necessary.
  7. Plate the schnitzel. Spoon over some mushroom mixture. Serve with the cabbage.
  8. Enjoy!

Ingredients

  • Schnitzel:
  • 2, 6.5 ounce boneless pork loin chops
  • 1 large egg
  • 1 tablespoon German or Dijon mustard
  • 1 tablespoon broth of choice
  • 1/3 cup almond flour/meal
  • 1/3 cup cassava flour
  • 1 teaspoon smoked paprika
  • Braised Red Cabbage:
  • 1 teaspoon avocado oil (or ghee or bacon grease)
  • 4 cups chopped red cabbage (about 1/2 small head)
  • 2 scallions, diced
  • 1 granny smith apple, peeled, cored, and diced
  • 2 cloves of garlic, minced
  • sea salt and ground pepper, to taste
  • 1/4 cup dry red wine
  • 1/4 cup red wine vinegar
  • 1/3 cup chicken broth
  • Mushroom Sauce:
  • 6 sliced uncured, nitrate-free bacon, diced
  • 1 small onion, diced
  • 2 cups chopped mushrooms of choice ( bellas and shiitakesI used a mix of)
  • 2 tablespoons arrowroot or coconut flour
  • 1/4 cup dry red wine
  • 1/2 cup beef broth
  • ground pepper, to taste

Directions

  1. In a Dutch oven or heavy-bottomed pot over medium heat, add avocado oil, red cabbage, apple, garlic, and scallions. Season with salt and pepper. Cook on medium for 5 minutes. Add wine, vinegar, and broth. Cover and simmer for 40 minutes.
  2. In a large skillet, cook bacon. Remove from heat and with a slotted spoon, remove bacon and place on a paper towel.
  3. Pound out pork between two pieces of parchment paper to 1/4-inch thickness. Brush two teaspoons of oil of choice in a cast iron skillet or oven-safe skillet. Set aside. In one bowl whisk egg, mustard, and broth. In another bowl, combine almond flour/meal, arrowroot, and paprika. Dredge pork in the wet mixture and then coat with flour mixture. Place pork in the greased skillet. Set aside.
  4. Preheat oven to 350 degrees.
  5. Cook pork for 4 minutes per side. Set aside.
  6. In the skillet that you cooked the bacon in, add onion and mushrooms. Cook until the onions are translucent. Add arrowroot. Stir. Add broth. Stir and reduce by 1/4. Add wine. Reduce until thick. Season with salt and pepper if necessary.
  7. Plate the schnitzel. Spoon over some mushroom mixture. Serve with the cabbage.
  8. Enjoy!
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