Pork Schnitzel and Spaetzle with Savoy Cabbage

For the spaetzle, mix the flour with eggs, nutmeg, milk and salt in a bowl until smooth. Stir in 50-100 ml (approximately 1/4 to 1/2 cup) water until the dough becomes viscous and falls from a spoon.

Allow the dough to sit for 30 minutes.

For the vegetables, rinse the cabbage, remove the tough stalks and separate the leaves. Blanch in boiling salted water for 2 minutes, rinse in cold water, drain and cut into strips.

Peel the shallot and chop finely. Cut the bacon into cubes.

For the schnitzel, rinse and peel the carrots and celery root and finely chop. Rinse and trim the leek and finely dice. Peel the onion and cut into small cubes.

Rinse the pork cutlets, pat dry, season with salt and pepper and fry for 4-5 minutes in 2 tablespoons butter on each side. Remove and place in the oven (80°C) (approximately 175°F) to keep warm. Melt the remaining butter in the pan and cook the vegetables in it. Add the cumin and deglaze the pan with the beer. Pour in the broth and simmer for about 10 minutes over medium heat. Thicken with cold water mixed with cornstarch.

In a large pot bring salted water to a boil.

Hang the spaetzle maker on the pot rim and fill with a portion of dough. Move the slider slowly and smoothly back and forth, so that the noodles fall into the boiling salted water. (The spaetzle maker should be at least 5 cm or 2 inches above the water's surface). When the noodles float to the surface, remove with a slotted spoon, rinse and drain. Cook all of the dough in this manner.

Melt the butter in a frying pan and sauté the shallot until soft. Add the bacon and fry for 1 minute. Add the cabbage, pour in the cream and simmer for 3 minutes. Pour in the spaetzle and season with salt, pepper and nutmeg.

Place the cutlets back into the vegetable sauce, thicken and season to taste.