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🍽️ Veal cutlets with fresh cucumber yogurt and braised white cabbage

360 kcal · 30 min · 4 servings

Ingredients

• cucumber
• 400 g yogurt (1.5% fat)
• 50 g crème fraîche
• 1 tsp lemon juice
• salt
• cayenne pepper
• 600 g white cabbage
• 1 onion
• 1 tsp butter
• 150 ml dry white wine
• 200 ml vegetable broth
• pepper
• 1 tsp cumin seeds
• 720 g veal cutlets (12 veal cutlets)
• 1 tbsp olive oil
• 1 organic lemon
• basil

Instructions

1. 1. Peel half of the cucumber.
2. 2. Cut the peeled cucumber in half lengthwise.
3. 3. Remove the seeds from the inside of the cucumber halves.
4. 4. Shred the cucumber flesh into thin strips.
5. 5. Mix the yogurt with the sour cream and lemon juice in a bowl.
6. 6. Add two-thirds of the cucumber strips to the yogurt mixture.
7. 7. Season the dip with salt and cayenne pepper.
8. 8. Fill the dip into four small bowls.
9. 9. Garnish the bowls with the remaining cucumber strips.
10. 10. Wash the white cabbage thoroughly under running water.
11. 11. Remove the outer leaves and the hard core from the head.
12. 12. Cut the cabbage into thin strips.
13. 13. Peel the onion.
14. 14. Finely chop the onion.
15. 15. Heat the butter in a pot.
16. 16. Sauté the onions until translucent.
17. 17. Add the cut cabbage to the pot.
18. 18. Sauté the cabbage for two to three minutes.
19. 19. Deglaze the vegetables with wine.
20. 20. Pour in the broth.
21. 21. Season the mixture with salt and pepper.
22. 22. Add the cumin.
23. 23. Let the cabbage simmer covered over medium heat for about 30 minutes.
24. 24. Rinse the veal cutlets under cold water.
25. 25. Pat the cutlets dry with a kitchen towel.
26. 26. Pound the cutlets flat.
27. 27. Season the cutlets with salt and pepper.
28. 28. Heat the oil in a pan.
29. 29. Fry the cutlets over high heat for two to three minutes on each side until seared.
30. 30. Wash the lemon under hot water.
31. 31. Dry the lemon.
32. 32. Cut the lemon into wedges.
33. 33. Wash the basil.
34. 34. Shake the basil dry.
35. 35. Pluck the basil leaves from the stems.
36. 36. Set aside some leaves for garnish.
37. 37. Remove the pan with the cutlets from the heat.
38. 38. Add the basil leaves to the pan.
39. 39. Let the cutlets rest briefly.
40. 40. Divide the braised cabbage among four plates.
41. 41. Place three cutlets on the cabbage on each plate.
42. 42. Garnish the dishes with lemon wedges and basil leaves.
43. 43. Serve the cutlets with the cucumber dip.

Nutrition per serving

• kcal: 360
• Protein: 44 g · Fett/Fat: 11 g · Carbs: 13 g