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Veal leg slice on braised cabbage

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Ingredients for 2 servings:

  • 1 leg of veal (or 2 depending on size)
  • 1 pointed cabbage
  • 1 onion(s)
  • 200 ml veal stock, from the jar
  • salt and pepper
  • Flour
  • oil
  • butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Cut the cabbage into bite-sized pieces, removing the stalk. Peel and dice the onion. Sauté both in butter until light brown. Season the leg(s) with salt and pepper, coat in flour, and sauté in oil and butter. Place on top of the cabbage and pour in the veal stock. Cover and simmer on low heat for about 1 hour. Season to taste after cooking. Serve with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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