Oberschlesisches Pork Cutlet with Apple Rotkraut


Yes, it’s that time of the year again – my birthday will be tomorrow! Happy Birthday to me.

So I used this occasion to treat myself to yet another dish my ‘Mutti’used to make so well.

My late mother was born in a small town in Oberschlesien (Upper Silesia) which after the Second World War in 1945 became part of the Republic of Poland.


Sadly I do not have as many recipes from her old country as I would like, but, although today’s recipe is one I do remember well from my time growing up in Bonn, it is not easy to make this one here now, simply because it is very very difficult indeed to get those large succulent and tender Pork chops. (In fact because of this difficulty I have in the past used veal or chicken frequently instead of pork).

Ingredients for 2

2 x pork chops (or tenderloin slices)
Some garlic, finely chopped, or garlic powder
Some dried marjoram
Some breadcrumbs
Some plain flour
1 x egg, lightly beaten
Salt and pepper, to taste
1 x Tbsp each of butter and oil

Place your chosen meat between 2 layers of cling film or parchment paper and bash this for a few minutes until the meat has become considerably thinner.


Line up 3 x plates, dip your meat into the beaten egg, then into the flour to which I had previously added the spices, then once again into the egg and now into the breadcrumbs, to which I had added some finely chopped parsley (optional).

Cover a plate with some cling film, then add the prepared meat and uncovered! Keep in your fridge for maybe 30 minutes or so (the coating on the meat should now stay on).

Heat pan on medium heat, add a knob of butter and a Tbsp of oil and when hot enough, carefully add the meat straight from your fridge. Gently turn this a couple of times when cooking.

When ready – keep warm.


½ X Kg of red cabbage, very finely shredded
2 x slightly tart apples, peeled, quartered and cut into small pieces
1 x large onion, peeled and finely chopped
3 x cloves
2 x bay leafs
Some vegetable broth (from a stock cube)
Little vegetable oil
Salt and pepper, to taste
Some red wine vinegar
And finally either some cranberries or red currant jelly (very little, must not become too sweet)


Method to cook:
Heat oil in large pan on medium heat, add onions, cabbage, apples, cloves and bay leafs, stir and bring to a light boil just for a few minutes. Add vegetable stock, salt and pepper, stir, and cover with a tight lid.


Reduce heat if needed and cook for some time – check after 30 minutes or so. When you are happy with the cooked cabbage add red wine vinegar and the jelly. Keep tasting – remember, the cabbage should not be too sweet – but should have just the right amount of “sweet tartness”.


PS This red cabbage freezes well.

Serve with either just boiled potatoes, mashed potatoes or with my favourite: Kluskis = potato dumplings (this recipe will be posted another time soon)


That’s it – Guten Appetit

Namaskaram, Carina


38 thoughts on “Oberschlesisches Pork Cutlet with Apple Rotkraut

    • OmG – Sauerbraten – I love!!!! And the gravy!!! 🙂 🙂 All my favourites you have listed. And potato pancakes (Reibekuchen) are a very popular street food, especially in the Rhineland Area and Berlin. 🙂 🙂 – and thank you for my bday wishes.

  1. Happy Birthday! Mine was last week so am gonna open an Ahr wine for myself 🙂
    Anyway, thank you for sharing the recipe. I’ll try the apple rotkraut for my sauerbraten (I tried it for the first time while in Ahr last month!!).

  2. 🙂 🙂 – belated happy birthday – and may I join you for a glass of beautiful Ahr wine? 🙂 My Rotkraut (or: Rotkohl) is just perfect for ‘Sauerbraten’ – another one of my favourite dishes from my home country. To make Rotkraut is very easy and quick, so go ahead and then enjoy 🙂 🙂 Btw, what day was your birthday, our youngest daughter too had hers last week.

  3. Happy Birthday! This post reminded me of my memories of my mother’s and grandmother’s recipes – and the wonderful times shared around a dining room table. Another wonderfully delicious post to savor.

    • Thank you Conor – I will look with great envy 🙂 🙂 at your photos to come of huge succulent porkchops (or whatever). In England I used mainly fresh Rosmary (because I grew it in my garden) but as far as I remember Mom always used Majoram. I love both 🙂

  4. Happy Birthday!! Eat well and enjoy much! Is this a typical German cabbage recipe? …My husband always talks about one that his grandmother use to make (with apples as well).. we made it a few times without a recipe… but I would love to make yours for him.

    • Namaskaram Annika – thank you first of all for my birthday wishes. And yes, this is a very typical german dish and especially the red cabbage is very much appreciated here by family and friends 🙂 Give my recipe a try soon and surprise your husband! 🙂 When you add red wine vinegar just keep tasting to see how ‘tart’ or ‘sweet’ you like it – but generally it should not be too sweet. Good luck.

      • Thanks for the advice… Yes, a surprise is a good idea! Of all of his grandmother’s recipes, this is the one he talks the most about…. we should have taken the time to get a proper recipe from her while we had the chance. 😦

  5. Zu spät, gnädige Dame, aber doch alles gutes fur den nächsten Jahr 🙂 ! Vielmals!!! One day I’ll tell you how close I came to marrying a beautiful guy from Upper Silesia . . ,. another connection Carina !!! Your recipe is ‘old home’ naturally: love red cabbage and apple . . . and the kluskis are heritage-bound 🙂 ! [Sorry to be late but my Internet, Mr Google et al are NOT friends!! . . . even technicians working over three hours could not make us friends and they cannot get back until Tuesday!!]

  6. hahaha – wrong – not too late at all (28.) just arrived after very late breakfast. Ah Kluskis!!!! You know I have not made them since I am here – must give it a go again. What is happening with your ‘friends’? I thought it was me on a war path at times with Mr Google et al. Hugs your way.

  7. I am glad you posted something today cause I was looking for your site… We made the cabbage dish a few days ago… we used fresh cranberries and added them early on so they would cook and we did not have any cubes… it came out great, but still not quite like Grandma’s of course! But we shall stick with this recipe as that is all we have! Thank you so much… it really made my husband happy!

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