Best Veal With Gorgonzola And Sweet And Sour Red Cabbage Recipes

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VEAL WITH GORGONZOLA AND SWEET-AND-SOUR RED CABBAGE



Veal with Gorgonzola and Sweet-and-Sour Red Cabbage image

Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country-and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.

Yield Makes 6 servings

Number Of Ingredients 9

1 cup chicken stock or canned low-salt chicken broth
1cup beef stock or canned beef broth
6 tablespoons (about) olive oil
2 1/2 pounds 1/4-inch-thick veal cutlets
1cup all purpose flour
1/2 cup dry white wine
1cup whipping cream
6 ounces Gorgonzola cheese, crumbled
Sweet-and-Sour Red Cabbage

Steps:

  • Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
  • Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
  • Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.

AMISH SWEET AND SOUR RED CABBAGE



Amish Sweet and Sour Red Cabbage image

Make and share this Amish Sweet and Sour Red Cabbage recipe from Food.com.

Provided by malcolm

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 lb bacon, diced
1/2 cup chopped onion
2 medium tart apples, peeled and coarsely chopped
5 cups shredded red cabbage (2 pounds)
1/4 cup cider vinegar, plus
2 tablespoons cider vinegar
1/4 cup brown sugar, plus
2 tablespoons brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a heavy saucepan, cook the bacon, onion, and apples over medium-low heat until onions are limp, about 3 minutes. Add the cabbage. Cook about 10 minutes, uncovered, over medium heat until the cabbage wilts, stirring now and then. Add the remaining ingredients. Reduce heat to low, cover, and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove lid at the end of the cooking period to cook off some liquid.
  • If sauerkraut is not served at a holiday table, this might be a very delicious substitute. The addition of bacon to the traditional sweet-and-sour red cabbage gives it smoky undertones. This can be made in advance and reheated.
  • For vegetarians, substitute a LITTLE smoke flavor for the bacon.

Nutrition Facts : Calories 189.9, Fat 8.7, SaturatedFat 2.9, Cholesterol 12.9, Sodium 277.4, Carbohydrate 25.8, Fiber 2.6, Sugar 20.9, Protein 3.3

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE



Grandma Jeanette's Amazing German Red Cabbage image

This yummy, sweet and sour German red cabbage is easy to make!

Provided by Sara Nolan Jennings

Categories     Side Dish     Vegetables

Time 1h50m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
⅓ cup apple cider vinegar
3 tablespoons water
¼ cup white sugar
2 ¼ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon ground cloves

Steps:

  • Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
  • Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g

VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine with Gorgonzola Sauce image

Categories     Milk/Cream     Tomato     Sauté     Blue Cheese     Basil     Veal     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese

Steps:

  • Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
  • Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
  • Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

SWEET AND SOUR RED CABBAGE



Sweet and Sour Red Cabbage image

Red cabbage side dish that is sooo addictive.

Provided by LAURA NASON

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 7

1 medium head red cabbage, shredded
1 quart water
salt to taste
½ cup brown sugar
1 tablespoon caraway seeds
½ cup vinegar
¼ cup butter

Steps:

  • Place cabbage in a medium saucepan with water and salt, and bring to a boil. Stir in brown sugar and caraway seeds. Cook 12 minutes, or until cabbage is tender; drain.
  • In a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 43.3 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.3 g, Sodium 153.4 mg, Sugar 34.7 g

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