Bratwurst and Pickled Cabbage Schnitzel with Borscht Puree Recipe

Bratwurst and Pickled Cabbage Schnitzel with Borscht Puree Recipe

This bratwurst and pickled cabbage schnitzel with borscht purée recipe brings together bold Eastern European flavors with a modern plated twist, creating a dish that’s perfect for comforting dinners or festive gatherings. Featured on DNA Dinners, this recipe combines crispy schnitzel, tangy cabbage, and velvety beet purée for a vibrant and satisfying meal.

The Inspiration

Inspired by the rich culinary traditions of Central and Eastern Europe, this dish reimagines classic comfort foods in a refined, contemporary way. Kelly Harvey-Mycula showcases how familiar ingredients like bratwurst, cabbage, and beets can be transformed into an elegant plated dish without losing their rustic soul. The combination of pickled cabbage schnitzel and earthy borscht purée reflects the balance of acidity, richness, and sweetness that defines this region’s cuisine.

Ingredients

Bratwurst and Pickled Cabbage Schnitzel

• 12 ounces (340 grams) bratwurst sausage, uncased
• 12 pickled cabbage leaves
• 1 cup (240 millilitres) flour
• 3 eggs, beaten
• 2 cups unseasoned breadcrumbs
• ¼ cup (60 millilitres) canola oil
• Borscht Puree:
• 1 tablespoon (15 millilitres) canola oil
• 1 yellow onion, chopped
• 3 garlic cloves, crushed
• ¼ cup (60 millilitres) tomato paste
• 3 medium purple beets, peeled and quartered
• 1 large carrot, peeled and chopped
• ½ head of purple cabbage, cored and chopped
• 2 celery stalks, chopped
• ¼ cup (60 millilitres) dill stocks
• 4 cups (950 millilitres) chicken stock
• Salt, to taste
• ¼ cup (60 millilitres) red wine vinegar
• ½ cup (120 millilitres) cold butter, cubed
• ½ 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

Method

To make the schnitzel

• Pat cabbage leaves dry and cut into the desired schnitzel shape. Place one cabbage leaf flat on your workstation. Press 2 ounces (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.
• Dredge each schnitzel in flour, then egg and then breadcrumbs until properly coated. Repeat, until all 6 schnitzels are fully coated.
• Heat canola oil in a cast iron skillet on medium heat. Place two schnitzels at a time and cook 2-3 minutes on each side. Remove from pan and let rest for 2-3 minutes.
• Slice and serve with borscht puree and golden beet salad. Garnish with dill fronds.

To make the Golden Beet Salad

• 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.

To make the Borsht puree

• Heat canola oil in a large pot over medium-high heat. Add onions, garlic and cook for 2 minutes. Add tomato paste, stir and cook for 2 minutes. Add beets, carrot, cabbage, celery, dill and chicken stock.
• Stir until properly combined.
• Bring to a simmer and cook for 1 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.

Serving Suggestions

This bratwurst and pickled cabbage schnitzel dish is ideal for hearty dinners, holiday tables, or rustic entertaining. Serve it with warm rye bread or roasted potatoes to complement the earthy beet purée. A crisp German-style lager or dry white wine pairs beautifully with the richness of the schnitzel and the acidity of the cabbage and beets. For a more elegant presentation, plate the components individually with generous swirls of purée for a modern fine-dining feel.

Final Thoughts

This bratwurst and pickled cabbage schnitzel with borscht purée recipe is a celebration of Eastern European comfort food reimagined with contemporary technique. Kelly Harvey-Mycula brings balance and creativity to traditional flavors, transforming humble ingredients into a vibrant, elevated dish. Whether you’re cooking for family or exploring global cuisine, this recipe delivers depth, color, and unforgettable flavor.