Friday Night: Schnitzel with different veggies

We did another batch of Wienerschnitzel last night to finish off the pork I bought for Thursday. To go along with it I did a chard [CSA] gratin from a recipe in CPV and some sweet and sour braised red cabbage [CSA]. To add some color/texture contrast to the cabbage, I diced an orange carrot [CSA], sauteed it a bit in olive oil, and used that to top the cabbage:
(what was that about a slippery slope?)

Everything was quite good. That chard gratin recipe yields something that's very creamy and flavorful. I will definitely keep the basic technique in mind in the future.