To Make Sweet-Sour Red Cabbage:

In a 5-Qt pot or Dutch oven, over medium-high heat, melt butter.  Add onions and cook until just brown (7-10 minutes).  Add the cabbage and cook for about 5 minutes.  Stir in apples, red wine vinegar, chicken broth, bay leaves, cloves, sugar and salt.  Bring to a boil, and then reduce heat to low.  Cover and simmer cabbage for about 2 hours, stirring occasionally.  Add additional broth if cabbage begins to dry out.  At the end of the cook time, combine flour and water until dissolved.  Stir into the cabbage to thicken it.  Serve as a side dish.

To Make the Mushroom Gravy:

Melt the 2 tbsp. butter in a saucepan over medium-high heat.  Add onions and cook until almost brown.  Add garlic and cook for about 30 seconds.  Add the button mushrooms.  Cook for 7-9 minutes or until golden and the liquid from the mushrooms has evaporated.  Add 4 tbsp. butter and melt.  Evenly sprinkle the flour over the mushrooms.  Stir to combine and cook for about 3 minutes to cook out the flour flavor.  Add the beef broth, balsamic vinegar, salt, sugar, thyme, and black pepper.  Whisk together and allow to thicken slightly.  Cover and cook on low until needed, stirring occasionally.  If gravy becomes too thick, think with a little more water or heavy cream.

To Make Spaetzle:

Bring a large pot of water to a boil over medium-high to high heat.  Add 1 tbsp. salt to the water at boiling.

While water is boiling, in a large bowl, whisk together flour, salt, eggs and milk until smooth.  Batter should be well-combined and thick.  Let sit for 5-10 minutes before using.  Press batter through a colander placed over the boiling water, or use a spaetzle maker placed over the boiling water.  Working in batches, press about 1/3 of the batter into the water.  Let noodles cook for about 2-4 minutes.  When done, the noodles will rise to the top.  Remove from water with a slotted spoon or spider tool to a bowl.  Be sure to let excess water drip off.  Keep warm in a bowl.  Add 1-2 tbsp. butter to the hot spaetzle to prevent them from sticking together.  Serve as a side with additional butter, salt and pepper; or cover with Mushroom Gravy.

To Make Pork Schnitzel: 

Combine flour, salt and pepper in a gallon-sized zip-top bag or a pie pan.  Whisk eggs together in a 2nd pie pan.  Place panko crumbs in an additional gallon-sized zip-top bag. Working with individual pork pieces, coat them first in the flour mixture.  Shake off excess and dip in the beaten eggs.  Shake in the panko crumbs and place on a wire rack before frying.  Repeat until all pork pieces are coated.

Heat butter and vegetable oil over medium-high heat in a cast iron frying pan.  Fry pork pieces 2 to 3 at a time, depending on size.  When golden brown, turn and cook until second side is golden brown, about 3-4 minutes on each side. Move to a clean wire rack to let excess oil drain.  Serve with Mushroom Gravy, Sweet-Sour Cabbage, and Spaetzle.