Veal with new cabbage in a Roman pot.

Name: Veal with new cabbage in a Roman pot. - Cosmina L.
Ingredients: 4 pieces of veal steak. 1 cabbage. 250 ml white wine (for marinating the meat). 100 ml white wine. 2 tablespoons of mustard. 1 onion (julienned). A few drops; maximum 1 teaspoon of olive oil to put on the cabbage. Salt; freshly ground pink pepper; curry; rosemary; tarragon; and other spices that we like.

Meat - Veal with new cabbage in a Roman pot. by Cosmina L. - Recipia

Delicious veal recipe with fresh cabbage in a Roman pot Preparation time: 20 minutes Marinating time: 2-3 hours Cooking time: 70-80 minutes Total time: approximately 3 hours Servings: 4 Discover a savory dish that combines the tenderness of veal with the freshness of new cabbage. This traditional recipe, cooked in a Roman pot, brings an unmistakable flavor to the table, resulting in a juicy and aromatic roast. Although veal may not always be on the preferred list, once you try it prepared this way, you will want to repeat it! Necessary ingredients: - 4 pieces of veal steak (approximately 800-1000 g) - 1 new cabbage (medium size) - 250 ml white wine (for marinating the meat) - 100 ml white wine (for cooking) - 2 tablespoons mustard - 1 red onion (julienned) - 1 teaspoon olive oil (for cabbage) - Salt - Freshly ground pink pepper - Curry - Rosemary - Tarragon - Other spices to taste Marinating preparation: 1. Marinating the meat: Start by preparing the marinade. In a bowl, combine the white wine (250 ml), mustard, salt, pink pepper, curry, rosemary, and tarragon. Mix well, then add the pieces of veal. Make sure each piece is evenly coated with the marinade. Cover the bowl with plastic wrap and let it sit in the fridge for 2-3 hours. This marinating time will help the meat absorb the flavors and become tender. 2. Preparing the cabbage: After marinating, remove the cabbage from its packaging and clean the outer leaves. Cut the cabbage into quarters so that it fits perfectly in the Roman pot. Cooking: 3. Preheating the oven: Before arranging the ingredients in the Roman pot, preheat the oven to 180°C (medium heat). 4. Arranging the meat and cabbage: Remove the pieces of veal from the marinade and place them in the Roman pot. Cover the meat with the julienned red onion, then place the cabbage quarters on top. Drizzle a few drops of olive oil over the cabbage to enhance its flavor during cooking. 5. Cooking in the oven: Cover the pot with the lid and place it in the oven. Let it bake for 70-80 minutes. After an hour, check the meat's tenderness with a fork; if it is not tender enough, let it cook for a few more minutes. Practical tips for a perfect result: - Choosing the meat: Choose quality veal, preferably from a trusted butcher, to ensure you get a tender and juicy roast. - Spices: Don't hesitate to experiment with different spices. You can also add fresh herbs like thyme or oregano for an even more intense flavor. - Serving: Serve the veal roast alongside the cooked cabbage, adding a splash of lemon juice for extra freshness. It pairs wonderfully with a glass of chilled white wine, which will highlight the dish's flavors. Nutritional benefits: Veal is an excellent source of protein, B vitamins, and minerals such as iron and zinc, which are essential for the body's health. Cabbage is rich in vitamins C and K, also having antioxidant and anti-inflammatory properties. Therefore, this dish is not only tasty but also healthy! Frequently asked questions: - Can I use beef instead of veal? Yes, but make sure to choose a cut that cooks well and becomes tender, such as the neck or shoulder. - Can I add other vegetables? Of course! You can add carrots or potatoes to make the dish even heartier. - How can I store leftovers? The veal roast stores well in the fridge in an airtight container for 2-3 days. You can reheat it in the oven to retain its juiciness. This veal with fresh cabbage is more than just a meal; it is a culinary experience that brings warmth and joy to every bite. I encourage you to add your personal touch to the recipe, share it with loved ones, and enjoy the moments spent together at the table. Enjoy your meal!

Ingredients

4 pieces of veal steak. 1 cabbage. 250 ml white wine (for marinating the meat). 100 ml white wine. 2 tablespoons of mustard. 1 onion (julienned). A few drops
maximum 1 teaspoon of olive oil to put on the cabbage. Salt
freshly ground pink pepper
curry
rosemary
tarragon
and other spices that we like.

Veal with new cabbage in a Roman pot.

Ingredients

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