Sautéed Veal Chops with Braised Juniper Berry Red Cabbage
Buttery cabbage surrounds the tenderness of sautéed veal chops.
- Serving Size: 1 chop and 1/3 cup cabbage
- 1 tablespoon butter
- 2 cups shredded red cabbage
- 3/4 cup red wine
- 2 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 10 juniper berries, tied in a cheesecloth sachet
- 1/2 cup chopped California raisins
- Salt and pepper; to taste
- 4 veal loin chops (about 1-3/4 pounds)
- 2 tablespoons canola oil
Place butter and cabbage in a large sautépan and cook over medium heat for 5 minutes. Add the wine, vinegar, sugar and the sachet; simmer for 15 to 20 or until the cabbage is tender. Stir in raisins and season to taste with salt and pepper. Keep hot.
Season both sides of veal chops with salt and pepper and place in a very hot sautépan with canola oil. Sauté chops for 4 to 5 minutes on each side or until cooked to desired doneness.
To serve, spoon about 1/3 cup cabbage in the center of each plate and top each with a veal chop.
Nutrition Facts Per Serving
Calories 350 (36% from fat); Total Fat 14g (sat 3.5g, mono 6g, poly 3g, trans 0g ); Cholesterol 100mg; Protein 24g; Carbohydrate 25g; (Dietary Fiber 2g; Sugars 22g; ); Iron 2mg; Sodium 140mg; Calcium 49mg; Potassium 642mg
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