Veal Sliders With Wilted Cabbage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL STEW WITH SPRING VEGETABLES



Veal Stew With Spring Vegetables image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

2 pounds stewing veal cut in 1 1/2-inch cubes
2 tablespoons peanut or vegetable oil
2 shallots, chopped
1 clove garlic, minced
1 cup white wine
1 cup chicken stock
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
1 piece lemon peel
Coarse salt and freshly ground pepper to taste
8 baby carrots, left whole
8 new potatoes, scrubbed
3 small white turnips, peeled and quartered
1/2 pound green peas
1/4 pound green beans

Steps:

  • Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon. Pour off any excess fat. Add the shallots and garlic and saute until soft.
  • Add the white wine and stir, scraping up any cooking particles from the bottom of the pan. Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil. Turn down heat, cover and cook gently for one hour.
  • Add the carrots and cook for 20 minutes or until the vegetables are tender. Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes). Cook the green beans and peas until tender (about five minutes). Add them to the stew and serve.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 11 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1653 milligrams, Sugar 13 grams, TransFat 0 grams

VEAL STEW



Veal Stew image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 1h10m

Yield 4 to 6 cups

Number Of Ingredients 9

2 tablespoons olive oil
2 1/2 pounds boneless veal, cut in 1/4-inch cubes
1 1/2 cups onions, diced small
2 cups peeled, seeded tomatoes, diced small
1 cup carrots, diced small
2 tablespoons chopped dill
1 tablespoon chopped cilantro
1/2 cup chopped scallions
Salt and freshly ground pepper

Steps:

  • Heat oil in large skillet over moderate heat. Add veal and cover. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
  • Add onions, tomatoes, carrots and 1 tablespoon dill. Cook uncovered over low heat, stirring occasionally, until vegetables are tender. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper. Cook 5 to 7 minutes longer, or until well blended.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 4 grams, Sodium 500 milligrams, Sugar 2 grams

CHINESE-STYLE VEGETABLE AND VEAL STEW



Chinese-Style Vegetable and Veal Stew image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons peanut oil
1 pound veal stew meat, cut into 1 1/2 inch chunks
Salt and ground black pepper
2 medium onions, chopped
4 medium carrots, cut into 1-inch chunks
12 radishes (about 8 ounces)
3 tablespoons minced garlic
3 tablespoons minced ginger
1/4 cup soy sauce
2 cups white wine, stock or water
1 pound bok choy or baby bok choy (leaves and stems)
12 ounces snow peas, trimmed
Dark sesame oil, for drizzling
Chopped fresh cilantro for garnish

Steps:

  • Put oil in large pot or Dutch oven over medium-high heat. When oil is hot, add veal and sprinkle with salt and pepper. Cook, turning as necessary, until well browned on all sides. Transfer veal to plate and set aside.
  • Add onions, carrots and radishes. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes. Add garlic and ginger and cook for another minute. Season with salt and pepper.
  • Add soy sauce and wine, stock or water. Bring to a boil, return veal to pot and reduce heat to low. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
  • Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
  • Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1472 milligrams, Sugar 12 grams, TransFat 0 grams

MUSTARDY VEAL STEW



Mustardy Veal Stew image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1/2 pound small fresh mushrooms
2 pounds stewing veal, in 1-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup veal or chicken stock
1/2 cup dry white wine
1 teaspoon fresh rosemary leaves
1/2 teaspoon dry thyme
3 tablespoons Dijon mustard
3 tablespoons heavy cream
1 1/2 tablespoons drained capers
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • Heat the oil in a heavy casserole. Brown mushrooms over high heat, then remove from casserole.
  • Add the veal to the casserole, brown it lightly, then stir in the onion and garlic. Saute another couple of minutes, then add the stock, wine, rosemary and thyme. Return the mushrooms to the casserole.
  • Cover and cook over low heat until the veal is tender, about one-and-a-half hours. Mix the mustard and cream together and stir it in. Cook uncovered about 10 minutes, until the sauce has thickened somewhat. Stir in the capers, then season with salt and pepper. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 2 grams, TransFat 0 grams

VEAL SLIDERS WITH WILTED CABBAGE



Veal Sliders With Wilted Cabbage image

Provided by Florence Fabricant

Categories     burgers, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 cup diced crustless stale baguette
1/4 cup milk
1 medium onion
2 1/2 tablespoons unsalted butter
4 cups cored, finely shredded savoy cabbage, about 1/2 head
Salt and ground white pepper
2 tablespoons white wine vinegar
4 teaspoons fresh marjoram leaves
1/2 cup sour cream
1 pound ground veal
1 egg
1 egg yolk
1 tablespoon finely chopped flat-leaf parsley
3 tablespoons Dijon mustard
1/4 cup veal or chicken stock
Slider buns, optional

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

More about "veal sliders with wilted cabbage recipes"

STUFFED VEAL SLIDERS - A FAMILY FEAST
May 18, 2015 Add veal, sausage meat, onion, garlic, parsley, herbs, salt and pepper. Mix just until combined and not over worked. Measure out twenty four …
From afamilyfeast.com
  • In a large bowl, soak bread in tomato juice and milk. While mixture is soaking prepare the remaining ingredients.
  • After the bread has soaked for at least 10 minutes, add egg and stir mixture to form a soft paste.
  • Add veal, sausage meat, onion, garlic, parsley, herbs, salt and pepper. Mix just until combined and not over worked.


VEAL SLIDERS WITH EXTRA OLD CHEDDAR | CANADIAN GOODNESS
This is the Veal Sliders with Extra Old Cheddar recipe. Prep: 20 min; Cooking: 7 min - 10 min; Yields 12 sliders. Ingredients; Preparation; Nutrition; Ingredients. 1 1/3 lb (600 g) lean ground …
From dairyfarmersofcanada.ca


VEAL WITH CABBAGE STEW - VICKI'S GREEK RECIPES
Add 1.6L of warm water into the pot to cover the veal pieces. Cover with the lid and let the meat boil on medium heat. Keep an eye on the meat throughout boiling. Let it boil for 1h20min …
From vickisgreekrecipes.com


18 DELICIOUS GROUND VEAL RECIPES - THE ABSOLUTE FOODIE
Nov 4, 2023 10. Veal Stuffed Cabbage; 11. Sweet and Sour Veal Meatloaf; 12. Veal and Parmesan Stuffed Zucchini; 13. Stuffed Veal Sliders; 14. Orecchiette with Veal Capers and …
From theabsolutefoodie.com


VEAL SLIDERS WITH WILTED CABBAGE - DINING AND COOKING
Jul 20, 2015 Preparation. 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.
From diningandcooking.com


VEAL SLIDERS WITH RED SLAW - JAMIE GELLER
Jan 27, 2014 Slice a large onion and place in a pan with a teaspoon of oil on medium low heat. Let the onions cook for about 30 minutes, stirring every so often. Build the BBQ Burger Slider. Toast buns lightly. Place burger on the …
From jamiegeller.com


VEAL STUFFED CABBAGE ROLLS - ITALIAN FOOD FOREVER
Aug 2, 2023 Core the cabbage, leaving the leaves intact. Cook in boiling water to cover for 7 to 8 minutes. Remove from the pot, and let cool. Heat the olive oil, and cook the onions until soft and translucent. Add the garlic and cook a few …
From italianfoodforever.com


20 MINUTE VEAL SCHNITZEL SLIDERS - MY LOVELY LITTLE LUNCH …
May 20, 2019 To make the veal schnitzel: Place the buttermilk, egg, plain flour and salt into a large bowl and whisk thoroughly to combine.; Add the veal schnitzels to the bowl and mix thoroughly to combine.; On a separate plate, …
From mylovelylittlelunchbox.com


GREEK VEAL SLIDERS - DISCOVER DELICIOUS
Mix in the chopped spinach. Stir occasionally to soften the spinach, about 1 minute. Add the minced garlic and sauté about 30 seconds to blend flavors. Remove the pan from the stove, let cool slightly. In a large mixing bowl. …
From veal.org


CHEESY VEAL CHOPS WITH CABBAGE - LIDIA - LIDIA'S ITALY
Season with 1/2 teaspoon salt and several grinds of pepper. Let the cabbage wilt for a minute or two; then add the wine. Simmer to reduce the liquid by half. Add the stock, and bring it to a …
From lidiasitaly.com


VEAL SLIDERS WITH WILTED CABBAGE RECIPES
1 cup diced crustless stale baguette: 1/4 cup milk: 1 medium onion: 2 1/2 tablespoons unsalted butter: 4 cups cored, finely shredded savoy cabbage, about 1/2 head
From tfrecipes.com


25 BEST GROUND VEAL RECIPES TO TRY AT HOME - GLORIOUS RECIPES
Sep 13, 2024 Continue sautéing for another 2 minutes until mushrooms are tender. Set aside mushroom mixture to cool. In a large mixing bowl, combine ground veal, mushroom mixture, …
From gloriousrecipes.com


VEAL CUTLETS WITH WARM CABBAGE AND CELERIAC SLAW …
Jul 15, 2013 Main. 1. For crumbed veal cutlets, preheat oven to 200C. Combine breadcrumbs, rind and herbs in a bowl, and season to taste. Dip cutlets first in egg, then in flour, and then crumbs, coating well and shaking off excess in …
From gourmettraveller.com.au


WILTED CABBAGE RECIPES
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 …
From tfrecipes.com


MARSALA VEAL CUTLETS WITH WILTED SPINACH | RICARDO - RICARDO …
Cutlets. Dust the cutlets with flour. In a skillet, brown on both sides, two at a time, in the oil and 30 ml (2 tablespoons) of butter. Season with salt and pepper. Keep warm. Deglaze the hot skillet …
From ricardocuisine.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Search