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Sauteed red cabbage with orange mustard veal

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 teaspoons wholegrain mustard
  • 1 orange, rind grated
  • 2 garlic cloves, peeled, grated
  • 4 (about 200g each) veal loin cutlets
  • 1 tablespoon olive oil
  • 1 bunch sage leaves
  • 20g butter
  • 1 onion, sliced
  • 1/2 (about 650g) red cabbage, finely shredded
  • 1 granny smith apple, peeled, cored, sliced
  • 1/2 teaspoon ground cumin
  • 1 pinch ground cloves
  • 1 tablespoon brown sugar
  • 2 tablespoons white wine vinegar


  • 1
    Combine the mustard, orange rind and garlic. Season the veal cutlets and rub the mustard mixture over the steaks. Cover and refrigerate until required.
  • 2
    Heat the oil in a pan. Cook the sage leaves until crisp. Drain on paper towel.
  • 3
    Add the veal to the pan and cook for 3 minutes each side. Transfer to a plate and cover with foil to rest.
  • 4
    Melt the butter in a saucepan. Add the onion and cook until soft. Add the cabbage, apple and spices and cook for 7 minutes. Stir through the sugar and vinegar. Season. Serve the cabbage with the cutlets and sage.

Source: taste.com.au


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