Creamed Veal and Cabbage Recipe
Ingredients
| Margarine | 1 Tablespoon | |
| Onions | 1 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm) | |
| Julienne-cut carrots - 1 cup | ||
| Green cabbage - 3 cups, shredded | ||
| Cooked veal - 8 ounces, thinly sliced | ||
| Enriched all-purpose flour - 2 tablespoons plus 1 1/2 teaspoons | ||
| Chicken broth | 3/4 Cup (16 tbs) | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Dash | |
Directions
MAKING
1 In a 9-inch skillet, add margarine and heat until bubbly.
2 Over low heat, add onions and garlic and saute, until onions are translucent.
3 Add in carrots and saute for another 3 minutes.
4 Add cabbage and cook for about 10 minutes, stirring constantly, until cabbage begins to soften.
5 Add in veal.
6 In a small bowl, add the flour and dissolve in broth.
7 Stirring constantly, slowly pour the flour mixture into veal mixture and cook until thickened, about 3 minutes.
8 Add the remaining ingredients and heat throughly (do not boil)
SERVING
9 Serve hot.
1 In a 9-inch skillet, add margarine and heat until bubbly.
2 Over low heat, add onions and garlic and saute, until onions are translucent.
3 Add in carrots and saute for another 3 minutes.
4 Add cabbage and cook for about 10 minutes, stirring constantly, until cabbage begins to soften.
5 Add in veal.
6 In a small bowl, add the flour and dissolve in broth.
7 Stirring constantly, slowly pour the flour mixture into veal mixture and cook until thickened, about 3 minutes.
8 Add the remaining ingredients and heat throughly (do not boil)
SERVING
9 Serve hot.
Chef
