Traditional German Kassler with Knödel and Rotkohl

Method

1. Preheat oven to 200°C (390°F).
2. Dred pork loin in flour, dip in beaten eggs, and coat with breadcrumbs.
3. Sauté onions in butter until soft, add red cabbage and caraway seeds, and simmer for 30 minutes.
4. Boil potatoes, mash with milk, and form into dumplings.
5. Sear pork cutlet in a pan until golden, then bake for 20 minutes.
6. Serve with dumplings and red cabbage.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.