Jägerschnitzel German Schnitzel with Brown Jäger Sauce Red Cabbage Rotkohl

[@deniseoconnor2490]

Just seeing the title of this recipe is bringing out my German ancestory big time! Looks delicious! Thank you!

[@BackyardChef]

Thank you. Best, Rik

[@JohnMcmillan-e5c]

Already did

[@beautykilledbeast]

Fellow viewers, Backyard Chef is one of the few things KZbin gets right. Subscribe!

[@ShirleeKnott]

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@jbirdyhome-4050]

He is AWESOME! Love everything he does!

[@markfergerson2145]

Indeed. I just can’t understand how anyone can watch more than a couple of Rik’s videos without subscribing.

[@marionlesage4794]

Looks exactly like the meal we used to get at a fancy German restaurant “Cafe Mozart” in Durand Wisconsin when I was young 35 years ago. The chef/owner was a German immigrant lady who was so kind and such a good cook. Her schnitzel was so delicious!

[@BackyardChef]

Thanks for sharing, loved reading. Thank you. Best, Rik

[@Mr.56Goldtop]

Is it still there?

[@aminullah2628]

I spent many year's in Germany when i was in the Army, i loved this particular nosh 🇬🇧

[@BackyardChef]

Thank you. Best, Rik

[@8.5gc-liber]

Finały found the receipe my Grandmother made. She used it with venison or rabbit. 😋The Jager sauce. Your beaut Backyard chef Rik. Thanks. 👍👌👏

[@BackyardChef]

Thank you. Best, Rik

[@Veritas2154]

Don't have a goat, but my dog loves cabbage stalks! Another fabulous recipe. My weekend menu is going to be cosmopolitan again 😊

[@BackyardChef]

Sounds amazing! Have a Good Weekend! Thank you. Best, Rik

[@cherylvantil6918]

My German roots are screaming at me to make this for dinner...soon! This looks marvelous. The only change I have to make - brace yourself - is to leave all the onions out. But I think the flavours of the red cabbage & apple salad will be really good. I've always wanted to make schinitzel and now I know how. =) I love the teaching you do along with creating the dishes. I've learned so much watching your videos (especially about pastry). Can't wait to make this. Thank you, Rik! Blessings from Michigan, USA.

[@BackyardChef]

Thank you. Best, Rik

[@classicG342]

Me, too. Blessings from Pennsylvania!

[@harrietharlow9929]

My Grossemutti used red onion in her Rotkohl. Milder than white or yellow.

[@grahamturner5963]

Grew up in Germany (army brat 😃) and loved the food. Still do - 50+ years later. This is spot on

[@BackyardChef]

Thank you. Best, Rik

[@dla1509]

I’m subscribed. Have been for several months since I found you. I love your cooking;)

[@BackyardChef]

Thank you. Best, Rik

[@judithbrown4229]

Sir, you were saying about the numbers and you have over 75k unsubscribed views, but I don't understand why they can't like, even the ones that are subscribed, don't click the like also. I have been trying to play catch up myself, but I also wonder why KZbin show thumbnails that looks like yours, but it isn't you. My son was telling me to like it before you asked. Some people also thinks that by subscribing they have to pay. I have a friend like that. The thing about you is that you're positive, encouraging, happy go lucky, informative, and very knowledgeable about cooking. I am going to start sharing you on my Facebook page.

[@BackyardChef]

Wow! Appreciated. Thank you. Best, Rik

[@deborahdanhauer8525]

I’ve been subbed for awhile and can’t even count how many of your recipes I’ve saved. This is next in line! Thank you❤️🐝🤗

[@ShirleeKnott]

👍

[@BackyardChef]

Awesome! Thank you! Best, Rik

[@deborahdanhauer8525]

@@BackyardChef You’re welcome❤️🐝🤗

[@Hatbox948]

We would order something similar to this at a German restaurant called "The Hofbrau" in Charlotte, NC, USA. They also served potato dumplings with it. My father's family hail from Germany.

[@BackyardChef]

I love the potato dumplings! Thank you. Best, Rik

[@harrietharlow9929]

Although I'm English and several kinds of Celt, I was raised by German Americans and a German Grossemutti from Berlin. This video brought back many happy memories. To this day, I LOVE German food. Rik does it right!

[@telebubba5527]

I used to make that on nearly a weekly basis. Still do once in a while, but there are so many other dishes out there that are equally good, especially since the internet has opened up the world. It was fun watching you do it, exactly the same as I did it. There is something very home coming about this dish.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@catharinaf.8793]

❤ from Germany. The cabbage works without wine as well, if you don‘t want or have any.

[@BackyardChef]

Thank you. I made it with red wine vinegar. Best, Rik

[@pinkmarshmallow352]

Another delicious dinner! You explain every aspect so well. Thank you💕

[@BackyardChef]

I try, so everyone can cook the meals. Thank you. Best, Rik

[@htuckey]

I used to get JaegerSchnitzel at Mensinger's Gasthaus in Neureut, Germany when I was in the army, and really loved it! I'll be trying thisrecipe -maybe with venison - looks spot on! Thank you! (and I've been subscribed for quite a while now) your recipes really do look great!

[@BackyardChef]

Thank you. Best, Rik

[@dianekassmann8821]

Red cabbage is my favorite, yumm! I cook it using bacon grease if available, adds a nice flavor. I also don’t add spices, but instead use a couple of bay leaves. The jaeger sauce looks delicious, I need to make that soon. Thank you!

[@BackyardChef]

Thank you. Best, Rik

[@harrietharlow9929]

If you have it a dash of rendered goose fat is good, too. My mum used to render goose fat and store it in a big crock in the garage in winter. We used it on Burkhardt's ryebread with a tiny bit of salt.

[@kathleennorton2228]

I think I subscribed after the very first video of yours that I watched. I sure didn't want to miss any future videos. I love watching your satisfying and doable recipes. I watch about all of your videos. There's definitely something quite special about them. Thank you! (I pass your videos along, as well!)

[@BackyardChef]

Thank you. Best, Rik

[@harrietharlow9929]

Same here! It was💗at first video!

[@wowdanalise]

Liking, commenting, and subscribing is literally free, it costs nothing and it helps support our guy here. Thanks for the recipe from the land of my heritage! God bless you and our people.

[@BackyardChef]

I appreciate that. Thank you. Best, Rik

[@alicealice4454]

Thank you Rik for your delicious meal you did today! As an "old Austrian girl" I would say its a luxurious version of a breaded Schnitzel as you used tender loin meat mmmh very good!😊😋

[@BackyardChef]

Thank you. Best, Rik

[@bonnierobbins4230]

Mr.Rik Oh my! What a beautiful presentation! Oh..I'm on this bus! Mum would put apple in cabbage. So due I!! Happy Show❤ Ohio

[@BackyardChef]

Thank you. Best, Rik

[@muncgrl]

That looks so good! I always eat the raw core of the cabbage, nice and crunchy. In Indiana we take the pork tenderloin piece, pound it flat, bread it like you did and cook it in oil. Then we put the meat on a bun with tomato, onion, lettuce, mayo etc. and eat it that way. A Hoosier favorite.

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@jeaniekean2609]

I will be making this week!! Thank you for all your wonderful recipes!!☺

[@BackyardChef]

Thank you. Best, Rik

[@johnclifton8074]

I'm subscribed to your channel and love it ! Sometimes I don't watch it because there are certain things, like liver or lamb that I don't really care for. But, to each their own tastes I reckon ! Good channel, hope you keep it going !

[@BackyardChef]

Exactly we all have different tastes. Thank you. Best, Rik

[@AZ-Sharon]

Good morning from Phoenix, Arizona🌵🌴😎! I am subscribed on two devices and I'm a loving Patreon giver! I watch every day religiously and share your videos occasionally on Facebook. I try to comment everyday so you know I'm here and I watch. This German dish looks so good. I especially like the pork loin breaded and the delicious mushroom gravy. Yummy, thankyou, Rik!

[@BackyardChef]

Awesome! Thank you! Good morning! I know you are, really appreciated too! Thank you. Best, Rik

[@sharonwilliams2757]

THANK you RIK for always sharing with us ❤️🙏

[@BackyardChef]

Thank you. Best, Rik

[@DutchJoan]

What a wonderful crunch!! Great tip to use a rack and not kitchen paper. I'd prefer the mashed potatoes over the Spätzle every time.

[@BackyardChef]

Thank you. Best, Rik

[@auntissie]

My German mother made sure we had this at least once a month... yummy!! 😋

[@BackyardChef]

Thank you. Best, Rik

[@harrietharlow9929]

My mum, too! Loved her schnitzel!

[@sharonalexander177]

Rick my husband and I have been watching your wonderful channel so often I thought we were subscribed but sorry to say we were not. 😮we are now sir❣️love Jagerschnizel, thank you for your wonderful recipes & I have made some. I love and appreciate your “ don’t worry about it” style, use your vegetables that aren’t perfect. To many people waste perfectly good food. I say waste not want not.

[@BackyardChef]

Thank you. Best, Rik

[@martinwarner1178]

Looks delish. I have cooked Austrian red cabbage for years, my family loved it, not cooked by many English folk. Thank you for this lovely recipe. Peace and goodwill.

[@BackyardChef]

Thank you. I love it. I have pickled red cabbage as well here. Best, Rik

[@harrietharlow9929]

I'm English/Insular Celt raised by German American adopted parents. To this day, I LOVE German food. I think English do make red cabbage, but they don't make it like the Germans do. (I say this because my "auntie" was English, but she made hers just plain, not sweet and sour).

[@elizabethannegrey6285]

Subscribed from early days. Looks mouthwatering. I like the cooking tips for better results at minimal effort.

[@BackyardChef]

Thank you. Best, Rik

[@Curlyblonde]

You wicked man! You delivered a one-two schnitzel-rotkohl punch to me right after I opened my eyes this morning HA HA! The only difference between your rotkohl and mine is the addition of 2-3 bayleaves and 1 tsp. of juniper berries that you "schmorr" (simmer) with the cabbage. I go in early September in the forest locally here to pick the juniper berries off the wild shrubs, dry them and they keep forever, but you can buy them in specialty cooking stores or online. I use them in my sauerkraut as well (Alsacian Style). The Jaeger Sauce we typically use a full-bodied red wine instead of cream (very good as well) and also add a few bayleaves with a sprinkle of paprika for seasoning. Your cream sauce I have used in braised rabbit. Traditionally served with mashed potatoes, spaetzele or potato dumplings (kartoffle kloesse). What wine you didn't use in the Jaeger Sauce is quickly and efficiently consumed during meal, so not to have any left-overs. Hunters are well-known not to leave behind any left-over food and drink, especially of this quality, in their camps! Well done Rik! The crunch of the schnitzel made me weak-kneed! HA HA!

[@BackyardChef]

It would be amazing to pick the juniper berries, great tip too! Thank you. Best, Rik

[@harrietharlow9929]

Ahh, that brings back memories! To this day I say "schmorr" just like my mum and grandmum did.

[@susan_elizabeth]

Oh Rik! You had me at schnitzel! Thank you for sharing with us! Best wishes from Michigan, USA! 💜

[@BackyardChef]

Thank you. Best, Rik

[@JohnAntonis-tf9ke]

Love Germany 🇩🇪 food lots I am Greek and this is others great dish that I love so much brother cheers on your incredible videos cooking you do so many different delicious dishes and old school dishes to from Canada 🇨🇦 born in Australia 🇦🇺 chef ❤🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺

[@BackyardChef]

Thank you. Best, Rik

[@harrietharlow9929]

Greek food is one of my favourites. Gyros, roast lamb, moussaka, avgolemono soup--Yum! (Nouna? Godmother was Greek and a fabulous cook! Memory eternal).

[@MaureenFrench-if8kl]

I have watched loads of your recipes and I just love your enthusiasm and also your dedication keep it up Maureen French

[@BackyardChef]

Thank you. Best, Rik

[@AnnelizeTheunissen]

I'm subscribed and have been for quite some time now. I love how you explain what you're doing and I love your style of cooking. ❤ No nonsense, no fussing, no frills. Greetings from SA 🇿🇦

[@BackyardChef]

Awesome! Thank you! bEST, rIK

[@Mr.56Goldtop]

Winner, winner, Jagerschnitzel dinner!

[@BackyardChef]

Thank you. Best, Rik

[@SusanRobbins]

Love the butter measurements: 'About...that much' 😊❤

[@BackyardChef]

Thank you. Best, Rik

[@1MommaD1]

Some recipes I learn try, and everything has turned out beautifully! Some recipes I already make but it's awesome to get another perspective it better, validation that I'm doing it right enough. I love your no stress, easy does it approach, Rik! Bless you and thank you!

[@BackyardChef]

That is awesome! Appreciated. Thank you. Best, Rik

[@MartynCampbell-ib5gr]

This brings back lovely memories of mum when she was alive xx in the seventies this was her dinner party posh meal for friends I was very young but remember the guests loving it ❤ thanks for bringing those memories back I shall have a go at cooking this one ❤️🌈🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@BackyardChef]

Thank you. Best, Rik

[@dm3144]

Thank you chef🎉 That looks very delicious… I am from French German heritage and I really like your recipes for European food. Thank you 👏🇺🇸

[@BackyardChef]

Thank you. Best, Rik

[@maryrecupero4803]

I love the way you show us how AND I love the way you speak ❤

[@BackyardChef]

Wow! Thank you. Best, Rik

[@harrietharlow9929]

I do, too. He shows us how to do all these things and that it's not difficult.

[@bill8985]

Have been subbed for a long while and made many of your dishes (Anglesey eggs is a recent favorite.) This looks so good and something my wife will eat! I'm off to the store for red cabbage, mushrooms and some pork. Cheers!

[@BackyardChef]

Thank you. Best, Rik

[@davidmurphy816]

That looks like a delicious meal Rik 👌, braised spiced red cabbage with apple & a glug of port is one of my favourite vegetable dishes, but must confess I only seem to cook it at Christmas. You have given me the incentive to make it more often 😋. The Jäeger mushroom sauce would complement a variety of meats! Will definitely give all components of this meal a go - a special treat for myself come the weekend. As always thank you for sharing Rik 🙏, always appreciated! Continued good wishes that you can shake off the dreaded Covid virus before long 🤞, don’t know if there’s any definitive scientific proof yet, but I have read according to studies that eating plenty of fresh pineapple can help, something to do with the bromelain enzymes they contain. Thought I’d pass that info on, up to you if you want to give it a go! Take care xx 🍇🍍💐🩷

[@BackyardChef]

Cheers, David. The pineapple sounds a good idea. Eat fresh nearly every other day - hope it works! Thank you. Best, Rik

[@davidmurphy816]

@@BackyardChef Hope it helps you Rik 🤞, but if not it’ll still give you a good healthy boost of vitamins & minerals, it’s not going to do you any harm that’s for sure.😌 Will be interested to hear if it helps! Take care & try not to push yourself too hard, remember rest is also important for recovery! Xx 👍🩷

[@leighDrusllalyle2304]

I lived in Germany for just under a year and travelled extensively throughout that absolutely beautiful country …. This meal right here brings back so many lovely memories! Thank you, Rik ‼️

[@BackyardChef]

Thank you. Best, Rik

[@mrdangiles90]

Simply marvellous 👌😋 nice one Rik!!!

[@BackyardChef]

Cheers, Dan. Thank you. Best, Rik

[@lynnallen1315]

In Texas, we'd say mushroom gravy but it looks fabulous regardless.

[@BackyardChef]

Thank you. Best, Rik

[@hansdampf4055]

As a passionate German hobby chef, I don't want to be too strict and of course I'm happy to give a LIKE. The following remarks: The red cabbage is really like from the textbook! My tip: Mix 1 teaspoon of cornstarch in a little water and add to the cabbage at the end. This gives the vegetables a wonderful shine. The "Jägerschnitzel" is top, but is prepared in this preparation mainly in western and central Germany. In the south and Austria, the schnitzel remains "natural". As a Bavarian, I would prefer the southern preparation, as a crispy breading, which I then drown in sauce, makes no sense. But what is shown is perfectly fine! The compilation is really unusual. Red cabbage is served with duck, goose and roast or even fatty sausages, but not actually with a schnitzel. 👍👍

[@alicealice4454]

😅! Als Österreicherin mit ehemals Wiener Omi gibt's Schnitzel paniert natürlich nur mit Kartoffelsalat😋😊

[@Joe_0808]

I don't want to be too strict .. but you get Johann Lafer killed if you serve Wiener Schnitzel "natural" 😂

[@hansdampf4055]

@@Joe_0808 A "Wiener Schnitzel" is always breaded. But it stays crispy - that's the point of a breading - and is not drowned in sauce. But as I had written: In West and Central Germany this is done with the sauce and Rick therefore shows it in an absolutely authentic preparation.

[@BackyardChef]

Thank you. Loved reading. Best, Rik

[@BackyardChef]

In Österreich?

[@bulletproofblouse]

Loving the selection in international dishes you're serving us, Chef! Looking forward to trying this one.

[@BackyardChef]

More to come! Thank you. Best, Rik

[@GIM-7-JC]

Looks scrumptious my mouth is watering. Got to get ingredients on my grocery list.😊

[@BackyardChef]

Thank you. Best, Rik

[@ZAR797]

I used to eat Jägerschnitzel in Mainz, Germany. The restaurant used chicken schnitzel. Delicious! I'm a subscriber Rik.

[@BackyardChef]

Thank you. Yes I make chicken every week - however usually Katsu curry. Best, Rik

[@Sunshinekty46]

Hi Rik, I'm a 77 year old Australian subscriber. I was so over cooking after 59 yrs of marriage we were eating frozen meals. However, you have rejuvenated my interest in cooking and I'm enjoying it again. Long may you continue cheffing ❤😊

[@BackyardChef]

Thanks for sharing. Really pleased, Thank you. Don't be afraid any recipe suggestions or additions - you have been cooking longer than me. I'm all ears! Best, Rik

[@Sunshinekty46]

Rik, you have such a huge menu list and everything you do should seems to be cooked to perfection. I only have one hint for you - the onion on an Aussie hamburger is always fried 🍔 I have only 2 recipes to share. One is a children's birthday party favourite - hundreds and thousands (nonparells) on buttered bread. The other is my guacamole - avocado 🥑 lemon juice 🍋 salt

[@Sunshinekty46]

Must have pressed send - I hadn't finished my guacamole recipe - a dash of Tabasco. That's it, my only original recipe 😋 🤣

[@Sunshinekty46]

Forgot to say the kiddies birthday bread is called Fairy Bread. I don't think either of the above will help you gain more subscribers, just my sense of humour and gives you an idea of my limited culinary skills 😂

[@harrietharlow9929]

@@Sunshinekty46 You're singing my song! I always ask for fried onions on my burgers!

[@judithbrown4229]

I really love that red cabbage recipe!

[@BackyardChef]

Thank you. Best, Rik

[@davidmilke4324]

Hi, canot believe the amount of interesting content you produce. Thank you, stay well and keep going.

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@57WillysCJ]

The breaded tenderloin reminds me of a popular tenderloin sandwich of my youth. Tenderloin sandwich and chicken fried steak could be found anywhere in those days.

[@BackyardChef]

Thank you. I have a couple of German restaurants near me - they make the Pork and chicken breaded all the time. Best, Rik

[@lauraellen189]

I really love all the global recipes you cook!!

[@BackyardChef]

Thank you. Best, Rik

[@harrietharlow9929]

He's a culinary United Nations!

[@michaels7045]

My parents were from Germany, red cabbage was a common side. I absolutely adore it. He makes it almost identical. My ma would have whole bay leaves that she would take out before serving. Red cabbage goes so well with beef and pork or as lunch with spme cottage cheese. The schnitzel looked really tasty as well.

[@BackyardChef]

Agreed! - I have some on here saying never red cabbage - everyone to their own - It had red cabbage when I had it. Thank you. Best, Rik

[@ZachRobinson]

I can't wait to make this. Thank you for all your great videos

[@BackyardChef]

Thank you. Best, Rik

[@jennyt966]

Wow. That all looks amazing. That delicious crunch. Thanks for sharing, Rik.

[@BackyardChef]

Thank you. Best, Rik

[@sheilawixon3858]

Thank You I am German and I love to cook German food for my mom and my brother. Brings back so many memories from when I was a child. I could not understand what my great grandmother was saying, but she could cook.

[@BackyardChef]

Thank you. Best, Rik

[@dianejohanson98]

My husband is from Germany so I learned how to cook Weinerschnitzel, red cabbage, hot German potato salad or pan fried potatoes and I make a special Paprika caper sauce on the schnitzel. I learned that sauce recipe from an old German who ran a wonderful German Restaurant in our area of Texas. I make my red cabbage similar to yours except I just use white vinegar and sugar and a small amount of ground cloves. The Paprika Caper sauce is so good on the meat and I make Holsteinschnitzel with sauce and a fried egg on top for my husband.

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@sgtmark8844]

Rik that’s right in my German wheelhouse. Nicely done mate. 😊

[@BackyardChef]

Thanks, mate. Best, Rik

[@harrietharlow9929]

I was raised by German-Americans and this makes me remember the great German meals created by my adopted mum and Grossemutti (grandmum). You make the Rotkohl just like grandmum did! Thanks so much for uploading!

[@BackyardChef]

Thanks for sharing, good memories. Thank you. Best, Rik

[@jbirdyhome-4050]

Love it! I'm the 27.2% Hello to your lovely wife, I'm sure she's there giving your behind the camera support! Looks delicious, as always. Kind of like German Katsu! Yummmmmmy!

[@BackyardChef]

Thank you. I have katsu regularly here, love it! Best, Rik

[@theeddorian]

One trick you might really like is to brown the mushrooms before adding butter and the onions. Just a tiny trace of oil in a hot pan. You want the mushrooms to squeak as you stir them. Get them nicely dried and brown, then add the butter and soften the onions. You'll think it tastes like you used beef bullion.

[@BackyardChef]

Great tip! Thank you. Best, Rik

[@jeansdaughter]

I love Rik’s channel - the dishes he makes are full of nostalgia for me and thousands of others too. Subscribe, support his work - it costs nothing and it’s only right to show our appreciation. Thanks for another great meal reminder Rik!

[@BackyardChef]

Thank You. Best, Rik

[@anthonymccabe7800]

I will definitely be trying this recipe, Rik.

[@BackyardChef]

Thank you. Best, Rik

[@Betterstartnow]

My favorite, just like mom used to make. Great channel by the way, people that aren't subscribed are missing out!

[@BackyardChef]

Thank you. Best, Rik

[@bonnieobrien1478]

Looks so delicious I can’t wait to make this thanks again!

[@BackyardChef]

Thank you. Best, Rik

[@Zixthen]

It looks fantastic.

[@BackyardChef]

Thank you. Best, Rik

[@nickreeve9644]

I served in the RAF in Germany in the 80's and 90's. Jägerschnitzel was my favourite treat.

[@BackyardChef]

Thank you. Best, Rik

[@PatriciaCrosmas]

Delicious!! Thank you!

[@BackyardChef]

Thank you. Best, Rik

[@patriciamorgan6545]

No German heritage, but we did always have lots of cabbage around (green, red, and savoy), grown on Dad's farm. The green types were usually prepared with a simple saute (salt, pepper, garlic salt [that's all we had back then, no powder or fresh] in oil), but the red cabbage was a delicious sweet and sour, and somehow thickened slightly. (Corn starch slurry would be most likely, but flour and arrowroot didn't produce the hoped-for effect, either.) Try as I might, I've never been able to replicate Mom's wonderful sweet and sour red cabbage recipe.

[@BackyardChef]

Thanks for sharing, loved reading. Thank you. Best, Rik

[@harrietharlow9929]

Rik got this exactly right (as cooked by German cooks), you might give this version a go--I think you might like it!

[@patriciamorgan6545]

​@harrietharlow9929 Thank you, will check it out again. It's similar to a recipe I've made and enjoyed before from a Julia Child cookbook (The Way to Cook.) Neither uses a thickener. Mom's had a silky texture which was very enjoyable, but no apples, and no onions (as far as I recall). She must have had a deft touch with the corn starch.

[@countykerry6953]

Thank you for another delightful...delicious recipe !

[@BackyardChef]

Thank you. Best, Rik

[@lizw5893]

Another great recipe. German food is my favorite. I'm frequently complaining how few German restaurants there are today around where I live. I always look for them when I travel. Thanks again, Ric!

[@BackyardChef]

Thank you. Best, Rik

[@georgekostaras]

This looks so good,

[@BackyardChef]

Thank you, George. Best, Rik

[@melaniestromberg9705]

It looks delicious!

[@BackyardChef]

Thank you. Best, Rik

[@chrisfox3161]

I've made this sauce a couple of times and it's great. Served it with assorted dishes not just a schnitzel. Had some leftover the other day. Not enough to freeze for next time but too much to throw away. Threw it into the spuds when mashing tonight. Yummy.

[@BackyardChef]

Good stuff! Thank You. Best, Rik

[@QueenBee-gx4rp]

Looks really yummy! And I am subscribed!

[@BackyardChef]

Thank you. Best, Rik

[@jeanworriedaboutdemocracy5413]

Looks amazing. Been subscribed since the first view. Love the channel.

[@BackyardChef]

Thank you. Best, Rik

[@larrereeves3947]

Your plating techniques are as good as the recipes.

[@BackyardChef]

Thank you. Do you know- honestly - plating is not one of my best points. I can be honest. Best, Rik

[@fionaellem4379]

I’m subscribed. Just saying for the algorithm. My Mum, who doesn’t have internet, loves watching you when she’s here, too!

[@BackyardChef]

Thank you. Best, Rik

[@nancyleejoyce5855]

Just made this for dinner, tonight. It was DELICIOUS! Thank you Rik!

[@BackyardChef]

Thank you. Best, Rik

[@Chris-ut6eq]

I've never had a clue how to cook cabbage, so I'll start here and buy some red cabbage next time I shop. Thanks!

[@BackyardChef]

Thank you. Best, Rik

[@Chris-ut6eq]

@@BackyardChef Made my first attempt at the cabbage, turned out well and I'll make more and refine my version of your recipe. thanks again!

[@ukagingrockchick]

Hi Rik. I have really enjoyed many of your down to earth videos since I subscribed. Thank you for what you do and how you do it. I loved seeing the red cabbage cooked this way, having first seen a similar recipe years ago in my old, old Mrs Beeton cookbook and have never seen anyone else cook it. I call it 'Sweet and Sour red cabbage' and love it with any pastry (like pasties) or breaded meat dishes like this. I shorten the cooking time by using my old pressure cooker which has recently been replaced by a Multipot after seeing you use yours. It's been like magic (and so much more reliable than the finicky old pressure cooker). I am over 70 and still love cooking new things and going back to old favourites and school dinner meals (which for many of my age were the only really good regular meal we got to eat). Keep them coming! I'm from the Black Country though I now live in Australia... and I wonder, have you done the dish we call a word that ignorant KZbin doesn't like (otherwise known as 'Savoury Ducks') in your series yet?

[@BackyardChef]

I haven't yet - I will. Thank you. Best, Rik

[@nancygignac-terry3497]

Absolutely my most favourite dinner ever I love the purple cabbage. I make it quite frequently and freeze it in small containers and hunters sauce to die for well done thank you from Nova Scotia.🇨🇦

[@BackyardChef]

Thank you. Best, Rik

[@symplemynd57]

I'm on your good list. Love your recipes.....💢💯💢

[@BackyardChef]

Thank you. Best, Rik

[@gailcullinan]

Agreed, absolutely mouth watering and that mushroom sauce is a must

[@BackyardChef]

Thank you. Best, Rik

[@trudykisten9339]

Hi. I like your no-fuss kind of cooking. Thanks

[@BackyardChef]

Thank you. Best, Rik

[@helenbaker2614]

By gum, that meal took me right back to my Army days. Looks amazing

[@BackyardChef]

Thank you. Best, Rik

[@PashnDex99]

Looks delicious thank you x

[@BackyardChef]

Thank you. Best, Rik

[@JohnMcmillan-e5c]

Love to learn from you

[@BackyardChef]

Thank you. Best, Rik

[@NatureAndOther]

It looks delicious ❤👍

[@BackyardChef]

Thank you. Best, Rik

[@julietheis1468]

Yes! Put it on a rack! Great idea! Thank you Rik❤ delicious!!!

[@BackyardChef]

Thank you. Best, Rik

[@Shirley-t1y]

Goodness! Such a to-do over pronunciation. lol As an American I constantly refrain from commenting on many Englishmen I follow on channels... because for one who am I to tell an Englishman how to speak English?.. and for two everyone speaks differently. My first husband had five siblings and every single person in that house pronounced their Italian last name differently. lol So what does pronunciation matter? I grew up in the southern mid west and wouldn't think of correcting their speech.. it is their way. We are here for the awesome cooking and to learn! And I for one am starving now! I never knew what schnitzel was and now know it's just breaded pork... thinner than most American dishes and thinner than Tonkatsu (Japanese)... but all still just breaded pork. Learned something new (again). And OMG that gravy looks to die for! I never ate any German food, except maybe German potato salad and that was probably Americanized. lol After this video I would probably even try the Rotkohl! Great job, Chef!! Shirley in NH

[@BackyardChef]

Thanks, Shirley. I take no notice I don't teach speech I cook. Thank you. Best, Rik

[@Shirley-t1y]

@@BackyardChef Ah, Rik, you don't "just" cook... you teach, you inspire, and personally you make me relax and think "well... maybe I "could" do that... or I could change it this way... or wow wouldn't that be great with this or that," You strip away all the fancy intimidating directions and then we don't fear trying pie crusts, sponge cakes, custards, etc etc etc. You do way more than you think you do... and if that was your goal you have exceeded it. Thank you!! You are priceless! I also wanted to join the other viewer who mentioned how intimidating subscribing is. I just finally learned that hitting subscribe wasn't some kind of trap. :) And it is free (although some sites also have a "members only" pay section). Somehow people should be told that subscribing is free for the ones who can't afford paying for a membership. And that just by subscribing, commenting, and liking helps channels grow. Shirley in NH

[@BackyardChef]

@@Shirley-t1y Yes thank you. Trying to understand how I can shove it in a video. Without taking too much out of the video to explain. Thank you. Best, Rik

[@Shirley-t1y]

@@BackyardChef Maybe just mention in a video that subscribing is free when you are asking them to subscribe (or tell them to google "how to subscribe to KZbin") ... then in your text blurb below the video explain more of how to subscribe. ?? I honestly don't know how to do it... my husband finally subscribed me to all my favorite channels. lol Just wish he had put my name in, instead of it giving me that weird user name. Shirley in NH

[@BackyardChef]

@@Shirley-t1y Thank you, Shirley. Best, Rik

[@Gunavati1]

Hello Rik, thank you for all your recipes and videos! If i could, i would subscribe twice 😃. Hope more viewers will subscribe now. Love your channel, thanks again. 🙏🏻

[@BackyardChef]

Thanks so much. Best, Rik

[@PatternRecognitionMusic]

Looks wonderful, I may have to make a German feast soon. I love spaetzle with mine, but I agree, it is a pain and a mess to make - that said, my mother, who insists that she doesn't care for spaetzle, even likes mine!

[@BackyardChef]

Thank you. Best, Rik

[@JanetBrown-px2jn]

Looks great,and I’m pleased to say that is how I make my cooked red cabbage too.I worked with a Polish Chef who added beets to his red cabbage dish,I think otherwise it was the same as yours, but he was upstairs in the kitchen, and my pastry area was downstairs,so exactly what went in every dish I couldn’t see.😊

[@BackyardChef]

Thank you. Best, Rik

[@mompofelski4191]

Thank you for the tip about the red wine vinegar (and sugar) rather than wine.

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@caitlinstephen408]

Hi Rik, First me and my husband LOVE watching your videos. The list of must make recipes is so long. Now with regards to people not subscribing it might be a good idea to remind people that it doesn’t cost them anything, and it helps you with your KZbin income. I can see you love cooking, but you are also hoping to earn some money for your work. We want you to keep on making these videos so we have to support you!!

[@BackyardChef]

Yrs it costs everyone absolutely nothing! Thank you. Best, Rik