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Sauté de veau aux épices et choux au Beurre Bordier à l’Huile d’Olive Citronnée

Our Recipes

Spiced Veal Stew with Cabbage and Bordier Lemon-Olive Oil Butter


4 people

The ingredients

• 1 kg / 2 ¼ lbs. stewing veal
• 60 g / 2 oz. Bordier lemon-olive oil butter
• 1 clove garlic
• 1 organic lemon
• 400 / 500 g / 1- 1 ¼ lbs. green cabbage
• 3 tsp. Moroccan spice mixture, e.g. Raz-el-Hanout
• 2 glasses vegetable stock
• Crushed pistachios and sliced almonds

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Slice the cabbage and cut the veal into cubes. Heat 25g / 5 tsp. of the butter in a pot, then add the garlic, spices and meat. Brown for 5 minutes. Salt and pepper, then add the stock and complete with water to about half the height of the meat. Cover and let simmer 1 hour over a low heat.

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Melt 35g / 1 ¼ oz. of the butter, then add the cabbage. Stir regularly for around 115 minutes. Grate a bit of the lemon zest over the cabbage. Sprinkle each plate with crushed pistachios and sliced almonds.

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