Bratwurst and pickled cabbage schnitzel with borscht puree

By DNA Dinners
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SERVES
3
 TO
4

Ingredients

Bratwurst and pickled cabbage schnitzel:

  • 340 grams bratwurst sausage, uncased
  • 12 pickled cabbage leaves
  • 1 cup (240 millilitres) flour
  • 3 eggs, beaten
  • 2 cups unseasoned breadcrumbs
  • 1/4 cup (1.25 millilitres) canola oil

Borscht puree:

  • 1 tablespoon (15 millilitres) canola oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, crushed
  • 1/4 cup (60 millilitres) tomato paste
  • 3 medium purple beets, peeled and quartered
  • 1 large carrot, peeled and chopped
  • 1/2 head of purple cabbage, cored and chopped
  • 2 celery stalks, chopped
  • 1/4 cup (60 millilitres) dill stocks
  • 4 cups (950 millilitres) chicken stock
  • Salt, to taste
  • 1/4 cup (60 millilitres) red wine vinegar
  • 1/2 cup (120 millilitres) cold butter, cubed
  • 1/2 cup (120 millilitres) sour cream

Golden beet salad:

  • 4 large yellow beets
  • 3 tablespoon (45 millilitres) honey
  • 3 tablespoons (45 millilitres) whole grain mustard
  • 3 tablespoons (45 millilitres) chopped chives

Garnish:

  • Dill fronds, for garnish

Directions

Schnitzel:

  1. Pat cabbage leaves dry and cut into the desired schnitzel shape. Place one cabbage leaf flat on your workstation. Press 57 grams of bratwurst sausage over the cabbage leaf until the meat is flat and covers the entire surface of the cabbage leaf. Add a second leaf on top of the bratwurst and press tightly. Repeat, until all schnitzels are formed.
  2. Dredge each schnitzel in flour, then egg and then breadcrumbs until properly coated. Repeat, until all six schnitzels are fully coated.
  3. Heat canola oil in a cast iron skillet on medium heat. Place two schnitzels at a time and cook two to three minutes on each side. Remove from pan and let rest for two to three minutes.
  4. Slice and serve with borscht puree and golden beet salad. Garnish with dill fronds.

Golden beet salad:

  1. In a medium pot, stew beets until soft. Remove from pot and let cool. Peel beets and dice into small cubes. In a bowl, toss the beets with honey, mustard, and chives. Serve with schnitzel.

Borscht puree:

  1. Heat canola oil in a large pot over medium-high heat. Add onions, garlic and cook for two minutes. Add tomato paste, stir and cook for two minutes. Add beets, carrot, cabbage, celery, dill and chicken stock. Stir until properly combined. Bring to a simmer and cook for one hour, until all vegetables are soft. Strain mixture, and place remaining vegetables in a blender. Blend until smooth. Add salt, and red wine vinegar and blend. Add a couple cubes of butter at a time and blend until it is all incorporated and the puree is smooth and vibrant in color. Transfer to a mixing bowl and fold in sour cream. Serve with schnitzel.

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