METHOD
- Slice the cabbage and cut the veal into cubes.
- In a Dutch oven, melt 25g of Bordier lemon-olive oil butter over medium heat.
- Add minced garlic, your chosen spice blend, and the veal cubes.
- Sauté for 5 minutes, stirring to brown the meat evenly.
- Season with salt and pepper.
- Pour in the stock and enough water to reach halfway up the meat.
- Cover and simmer on low heat for 1 hour, or until veal is fork-tender.
- In a separate large sauté pan, melt 35g of Bordier Butter.
- Add the sliced cabbage and cook over medium heat for 15 minutes, stirring regularly, until wilted and lightly caramelised.
- Grate a bit of lemon zest over the cabbage for freshness.
Serve
- Spoon a generous portion of the spiced veal stew onto warm plates.
- Top with a serving of the buttery sautéed cabbage.
- Finish with a sprinkle of crushed pistachios and sliced almonds for texture and visual flair.
