🍽️ Italian-style Veal and Cabbage Stew

Name: Italian-style Veal and Cabbage Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Veal (neck); 1 large onion; 400 g Cabbage; 2 garlic cloves; 5 tomatoes; salt; pepper from the mill; 2 tbsp olive oil; 200 ml tomato juice; 600 ml vegetable broth; 1 tbsp tomato paste; 3 sage leaves; 1 pinch chili flakes; 70 g pearl barley; 60 g parmesan (1 piece); 2 sprigs oregano (for garnish)

380 kcal · 30 min · 4 servings

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Ingredients

500 g Veal (neck)
1 large onion
400 g Cabbage
2 garlic cloves
5 tomatoes
salt
pepper from the mill
2 tbsp olive oil
200 ml tomato juice
600 ml vegetable broth
1 tbsp tomato paste
3 sage leaves
1 pinch chili flakes
70 g pearl barley
60 g parmesan (1 piece)
2 sprigs oregano (for garnish)

Instructions

1. Rinse the veal under cold running water and pat it completely dry with a kitchen towel.
2. Cut the dry meat into cubes of about 2 centimeters.
3. Peel the onion and cut it into cubes of about 1 centimeter.
4. Wash the white cabbage, remove the hard core in the center, and chop the rest of the cabbage finely.
5. Peel the garlic cloves and chop them very finely.
6. Wash the tomatoes under running water.
7. Make a cross-shaped incision in the bottom of each tomato with a sharp knife.
8. Pour boiling water over the tomatoes briefly to blanch them (cook briefly in boiling water).
9. Remove the tomatoes immediately and shock them in cold water so the skin peels off easily.
10. Peel the skin off the tomatoes.
11. Quarter the peeled tomatoes and cut them into small pieces.
12. Season the meat cubes generously with salt and black pepper.
13. Heat olive oil in a large pot.
14. Sear the meat over high heat until it is browned.
15. Reduce the heat and cook the meat for another 10 minutes, turning occasionally.
16. Add the onion cubes to the meat and sauté them briefly.
17. Pour in the tomato pieces, tomato juice, and 400 milliliters of vegetable broth.
18. Bring the mixture to a boil.
19. Stir in the tomato paste, fresh sage leaves, and chili.
20. Let the stew simmer on low heat for about 15 minutes.
21. Add the chopped white cabbage and barley to the pot.
22. Pour in the remaining vegetable broth.
23. Cook for another 35 to 40 minutes until the cabbage and barley are soft.
24. Finally, season the stew strongly with salt and pepper to taste.
25. Divide the stew among small bowls.
26. Grate fresh Parmesan cheese over each serving.
27. Wash the oregano, shake it dry, and use it as a garnish.
28. Serve the stew decorated with the oregano.

Nutrition per serving

kcal: 380
Protein: 34 g · Fett/Fat: 17 g · Carbs: 22 g