🍽️ Veal Breast with Mushroom Filling and Savoy Cabbage

Name: Veal Breast with Mushroom Filling and Savoy Cabbage
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 Veal Breast; 150 g Mushrooms (cleaned and roughly chopped, leave small mushrooms whole.); 8 slices Toast Bread (crusts removed and diced); 1 Shallot (finely chopped); 2 tbsp Parsley (finely chopped); 1 tbsp Butter; 1 Egg; 125 ml Milk; 2 Onions (peeled and cut lengthwise into not-too-small wedges); 1 Savoy Cabbage; 1 Lemon (roughly chopped); 2 tbsp Butter; 200 g Whipping Cream; Salt; Pepper (from the mill); Nutmeg

1427 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1.5 Veal Breast
150 g Mushrooms (cleaned and roughly chopped, leave small mushrooms whole.)
8 slices Toast Bread (crusts removed and diced)
1 Shallot (finely chopped)
2 tbsp Parsley (finely chopped)
1 tbsp Butter
1 Egg
125 ml Milk
2 Onions (peeled and cut lengthwise into not-too-small wedges)
1 Savoy Cabbage
1 Lemon (roughly chopped)
2 tbsp Butter
200 g Whipping Cream
Salt
Pepper (from the mill)
Nutmeg

Instructions

1. Use a sharp knife to cut an opening into the veal breast to create a pocket for the filling.
2. Heat one tablespoon of butter in a pan. Add the diced shallots and cook until translucent. Add the chopped parsley and fry briefly.
3. Mix the mushrooms, bread cubes, egg, hot milk, and the parsley-shallot mixture in a bowl. Let the mixture soak for about 15 minutes.
4. Season the filling with salt and pepper. Stuff the mixture into the prepared veal breast. Close the opening with toothpicks.
5. Rub the stuffed veal breast on the outside with salt and pepper. Place it together with the onion wedges into a roasting bag. Seal the bag.
6. Preheat the oven to 180 degrees. Braise the veal breast in the roasting bag for about 1 hour in the preheated oven.
7. Cut the leaves from the Savoy cabbage core. Add the leaves to boiling salted water along with the crushed lemon and blanch for 3 minutes. (Blanching means: cooking briefly in boiling water).
8. Immediately shock the Savoy cabbage leaves in ice-cold water. Let them drain and remove the lemon pieces. Cut the leaves into coarse strips.
9. Sauté the Savoy cabbage strips in hot butter. Pour in the cream and let the vegetable simmer for about 8 minutes.
10. Season the Savoy cabbage with salt, pepper, and nutmeg.
11. Remove the veal breast from the roasting bag. Slice it into pieces.
12. Serve the veal slices together with the braised vegetable onions and the Savoy cabbage.

Nutrition per serving

kcal: 1427
Protein: 162 g · Fett/Fat: 70 g · Carbs: 36 g