VEAL SLIDERS WITH WILTED CABBAGE
Provided by Florence Fabricant
Categories burgers, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place bread in a bowl, add milk and soak. Finely mince 1 tablespoon of the onion; slice the rest thin. Melt 1/2 tablespoon butter in a medium-size skillet. Add minced onion and cook on low until soft but not brown. Transfer to a medium-size bowl.
- Add 1 tablespoon butter to skillet, add remaining onion and the cabbage. Dust with salt and pepper and cook on low, covered, until cabbage wilts, about 10 minutes. Stir in vinegar and marjoram. Remove from heat and fold in sour cream. Set aside in a serving dish.
- Add veal to minced onion and add egg, egg yolk, parsley, mustard and soaked bread. Mix well by hand or pulse briefly in food processor. Season with salt and pepper. Shape into 8 to 12 oval patties.
- Heat remaining butter in a heavy skillet. Cook patties on medium about 4 minutes per side, until browned. Larger patties will take longer. Transfer to a platter. Add stock to pan and deglaze on medium. Strain into a small dish and serve with patties, cabbage and buns.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 15 grams, Sodium 757 milligrams, Sugar 5 grams, TransFat 1 gram
WILTED CABBAGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.
BRAISED VEAL SHOULDER WITH WILTED ARUGULA
Provided by Food Network
Number Of Ingredients 18
Steps:
- Place veal in salted water. Bring to a boil and reduce to a simmer. When the outside surface of the meat is sealed, remove. In a small rondeau sweat the vegetables, with the thyme, bay leaf, until the onions are clear but without browning. Add the white wine and reduce by 1/2. Add the veal with just enough chicken stock to cover the meat. Bring up to a simmer, cover, and place in a preheated 325-degree oven until tender, about 1 to 2 hours. After braising, remove the rolls and allow to fully cool. Next, slice the rolls into hockey puck sized pieces. Bread only 1 side of the veal piece, first place into the flour, then the beaten eggs, and finally the panko bread crumbs. Be sure to bread only one side. Next heat oil in a saute pan until hot, place pieces into the oil, bread crumb side down, and cook until golden brown.
- For the sauce: Sweat the leek and potatoes until the leeks are tender but no brown color. Add the braising liquid and reduce by 1/3. Add the cream and reduce an additional 1/4. Blend the sauce and finish with tarragon and tomatoes.
WILTED RED CABBAGE AND BELL PEPPER SLAW
Categories Salad Pepper Vegetable Side Sauté Vegetarian Quick & Easy Dinner Summer Chill Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
- Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.
WILTED CABBAGE
Make and share this Wilted Cabbage recipe from Food.com.
Provided by Brad Beckwith
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
- Crumble bacon, set aside.
- Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
- Stir in cabbage.
- Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
- Sprinkle with reserved bacon.
Nutrition Facts : Calories 156.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 493, Carbohydrate 12.4, Fiber 1.9, Sugar 9.7, Protein 3.8
WILTED SAVOY CABBAGE
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.
VEAL WITH GORGONZOLA AND SWEET-AND-SOUR RED CABBAGE
Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country-and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
- Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
- Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.
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