Traditional German Schnitzel with Spätzle and Red Cabbage

I was born in Germany so I'm always craving something from my homeland and today I decided to make a classic, Traditional German Schnitzel with Spätzle and Red Cabbage. When it comes to making this, it's all about getting the pork very thin and crispy. You can choose whether or not to add cheese and ham to this dish as well by basically making a sandwich between two schnitzels. Spätzle is simply a type of egg noodle from central Europe, so you make those the same as any other egg noodle. Lastly, The red cabbage should be marinated as you would collard greens. The longer you leave it in the pot, the more intense the flavor which in my opinion kind of tastes like a sauerkraut kind of tanginess. When it comes to my recipes, I'm never going to have exact steps on how to prepare everything, I've learned everything by myself and I never do anything by the book. Exact measurements won't be included either, that's just not how I like to cook. But anyways, if you decide to try this recipe, please send pictures to my Facebook, I would love to see a different take on this classic.